BEST APPLE PIE JAM
A friend gave me this wonderful recipe, and oh my, it is so good. Just like a extra good apple pie filling, but in jam form. If you love apple pie, you are going to have to make this wonderful recipe. My husband who only likes strawberry jam, said, "this recipe was EXCELLENT!" It is excellent on English muffins, pancakes or toast. Even over Ice cream too!!
Provided by michEgan
Categories Apple
Time 23m
Yield 3 pints
Number Of Ingredients 9
Steps:
- Measure apples in a measuring cup, now add in the same measuring cup water to fill up to the 4 cup line (with the apples in it).
- Add pectin and the butter and spices, lemon juice.
- Bring to a boil.
- Add sugars and bring back to a full rolling boil, boil 1 minute.
- Stir constantly.
- Remove from the heat.
- Skim off any foam.
- Ladle into hot jars leaving 1/4-inch headspace.
- Put on lids.
- Process in water bath 10 minutes.
APPLE-WALNUT MAPLE CONSERVE
Versatile and delicious, this conserve reminds me of a warm cozy kitchen; you'll love every bite. I warm the conserve and pour it over vanilla ice cream as a dessert, and it's great as a topping over French toast, biscuits or even pork roast. Be sure to make more than one batch so you can give it as gifts during the holidays.-Paula Marchesi, Lenhartsville, Pennsylvania
Provided by Taste of Home
Time 1h5m
Yield 11 half-pints.
Number Of Ingredients 7
Steps:
- In a stockpot, combine apples, sugars, maple syrup, cinnamon and pie spice; bring to a boil. Cook, uncovered, 20-30 minutes or until apples are tender and mixture is slightly thickened. Stir in walnuts. Return to a boil; cook and stir 5 minutes longer., Carefully ladle hot mixture into 11 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 89 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 0 protein.
SURE.JELL DUTCH APPLE PIE JAM
Impress your friends with homemade SURE.JELL Dutch Apple Pie Jam from My Food and Family! Fresh apples, raisins, sugar, lemon juice, spices and fruit pectin are cooked briefly and then processed in a canner in this delicious and autumnal SURE.JELL Dutch Apple Pie Jam recipe.
Provided by My Food and Family
Categories Home
Time 2h
Yield Makes about 7 (1-cup) jars.
Number Of Ingredients 10
Steps:
- Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Peel and core apples; finely chop or grind. Add water and raisins. Measure exactly 4 cups into 6- or 8-quart saucepot. Stir in lemon juice, cinnamon and allspice.
- Stir pectin into fruit in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
- Stir in all sugars quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon
- Ladle quickly into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ULTIMATE APPLE PIE
Try our classic Bramley apple pie with homemade shortcrust pastry. Simplicity is key to this traditional dish which makes for a comforting family pudding.
Provided by Angela Nilsen
Categories Dessert, Dinner, Treat
Time 2h30m
Number Of Ingredients 9
Steps:
- Put a layer of paper towels on a large baking sheet. Quarter, core, peel and slice the apples about 5mm thick and lay evenly on the baking sheet. Put paper towels on top and set aside while you make and chill the pastry.
- For the pastry, beat the butter and sugar in a large bowl until just mixed. Break in a whole egg and a yolk (keep the white for glazing later). Beat together for just under 1 min - it will look a bit like scrambled egg. Now work in the flour with a wooden spoon, a third at a time, until it's beginning to clump up, then finish gathering it together with your hands. Gently work the dough into a ball, wrap in cling film, and chill for 45 mins. Now mix the 140g/5oz sugar, the cinnamon and flour for the filling in a bowl that is large enough to take the apples later.
- After the pastry has chilled, heat the oven to 190C/fan 170C/gas 5. Lightly beat the egg white with a fork. Cut off a third of the pastry and keep it wrapped while you roll out the rest, and use this to line a pie tin - 20-22cm round and 4cm deep - leaving a slight overhang. Roll the remaining third to a circle about 28cm in diameter. Pat the apples dry with kitchen paper, and tip them into the bowl with the cinnamon-sugar mix. Give a quick mix with your hands and immediately pile high into the pastry-lined tin.
- Brush a little water around the pastry rim and lay the pastry lid over the apples pressing the edges together to seal. Trim the edge with a sharp knife and make 5 little slashes on top of the lid for the steam to escape. (Can be frozen at this stage.) Brush it all with the egg white and sprinkle with caster sugar. Bake for 40-45 mins, until golden, then remove and let it sit for 5-10 mins. Sprinkle with more sugar and serve while still warm from the oven with softly whipped cream.
Nutrition Facts : Calories 695 calories, Fat 33 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 95 grams carbohydrates, Sugar 32 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.79 milligram of sodium
APPLE JAM (APPLE PIE IN A JAR)
This is apple jam - something you can't seem to buy - spiced to resemble the taste of most apple pies. Usually there is enough pectin in the apples to make it jell without adding anything. You can use 1 package of pectin (such as SureJel®), if desired.
Provided by Art Kautz
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h20m
Yield 80
Number Of Ingredients 9
Steps:
- Combine apples, white sugar, light brown sugar, lemon juice, lemon zest, cinnamon, nutmeg, cloves, and allspice in a pot; bring to a rolling boil. Cook at a boil, stirring occasionally, until fruit is soft and jam gelling point (220 degrees F (104 degrees C) is reached, at least 45 minutes. Put a small amount of jam on a cold plate; freeze for several minutes. If the mixture is gelled, it is ready to process in a canner.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apple jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 49 calories, Carbohydrate 12.8 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.6 mg, Sugar 12.4 g
APPLE PIE PRESERVES
Make and share this Apple Pie Preserves recipe from Food.com.
Provided by evelynathens
Categories Apple
Time 1h5m
Yield 3 1/2 cups
Number Of Ingredients 10
Steps:
- Combine water and lemon juice in heavy medium saucepan.
- Add apples and stir to coat with liquid.
- Cover pan and bring to boil.
- Reduce heat and simmer mixture for 3 minutes.
- Mix sugar, Calvados and spices into apple mixture.
- Bring to boil over medium heat, stirring until sugar dissolves.
- Reduce heat and simmer about 45 minutes, stirring occasionally.
- Check the preserves at this point.
- Drop 1 tbsp of preserves onto a chilled saucer and put in freezer.
- If preserve wrinkles when pushed after 2 minutes of cooling, then it's done.
- Spoon hot preserves into hot, sterilized jars and wipe rim clean.
- Seal tightly.
- Cool.
- Refrigerate up to 3 months.
Nutrition Facts : Calories 880.5, Fat 0.4, SaturatedFat 0.1, Sodium 4.5, Carbohydrate 228.4, Fiber 5, Sugar 220.4, Protein 0.6
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APPLE PIE JAM - A FAMILY FEAST®
From afamilyfeast.com
4.9/5 (9)Total Time 40 minsCategory Jams & JelliesCalories 94 per serving
- Place the apples and water in a large, heavy bottomed pot or Dutch oven. Cover the pot and bring the apple and water mixture to a boil. Cook for 8 to 10 minutes until apples are tender, stirring frequently.
- At this point you should have about 4½ cups of cooked apples. Drain any excess water if necessary. Most of the water in our pot was cooked away.
- Add sugar and butter to the pot with the cooked apples. Stirring constantly, bring to a full boil over high heat. Stir in liquid pectin and continue to boil for another minute, again stirring constantly.
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