I wanted to can up some apple pie filling this year. I had made some a couple years ago and it was great having “at the ready” but since then I’ve read that you shouldn’t can stuff that has flour in it.
I was sure that I had seen a recipe for pie filling without the flour and you add the flour when you make the pie. While trying to track it down I came across the recipe for the jam.
Now I don’t really like pie and Rick’s sweet-tooth days of eating an entire pie in a couple of days is long gone so I really don’t need a full pie. I had started making tarts instead – I could freeze some and leave some out for snacking on. The jam idea seemed like an even better idea! He could just spread some on a piece of bread or toast and voila – an instant pie, one slice at a time, whenever he wanted one!
I decided to make a batch to see whether he likes the jam and I like the process.The Recipe
1. sanitize 7 half-pint jars
2. Prepare the apples
- chop up 4 cups of apples, into little nibbly chunks
- add water to the apples, just to cover
3. Prepare the syruip
- put the apples and water into large pot and add the following
- 2 tablespoons lemon juice
- 1 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 box pectin
- 1/2 teaspoon butter
- bring the mixture to a full boil
4. Add the Sugar
- slowly add in the following
- 4 cups granulated sugar
- 1 cup (packed) brown sugar)
- return to boil and boil, constantly stirring, for one minute
- remove from heat and skim off any foam
- put the mixture into hot sterilized jars
- put in hot water bath for 10 minutes
Ok, now I’m sure you are double checking the amount of sugar… Yah, it’s basically apple-pie-flavoured-sugar. Oh my goodness. 5 cups of sugar to make 7 cups of jam. Yup, that is basically sugar!!
As you can see in the photo it is 1/2 apple “jam” and 1/2 apple “jelly”. I think if I make it again I’ll be adding more apples, although I’m concerned that the extra apples might increase the density too much and perhaps it would require the pressure canner.
We’ll see how much Rick loves it .. but I think I’ll be keeping my eyes open for another option.
-- - Debbie, SW Ontario Canada (USDA Hardiness Zone: 5a)