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-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.
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 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
APPLE PIE JAM
Although I've been canning for years, I've never found a good apple pie jam recipe, so I created this one. My husband of 41 years and I love this jam so much because it tastes just like apple pie...without the crust! -Audrey Godell, Stanton, Michigan
Provided by Taste of Home
Time 40m
Yield 7 half-pints.
Number Of Ingredients 8
Steps:
- In a Dutch oven, combine apples and water. Cover and cook slowly until tender. Measure 4-1/2 cups apples; return to the pan. (Save remaining apple mixture for another use or discard.) , Stir in sugar and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Stir in spices. Carefully ladle hot mixture into seven 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 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 76 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 20g carbohydrate (19g sugars, Fiber 0 fiber), Protein 0 protein.
GRANDMA'S APPLE PIE JAM
I got this recipe from All About Apples.com (http://www.allaboutapples.com/cooking/miscellaneous/000186.htm) I looked it up when we had a bumper crop of apples in the backyard last year. I'm posting it now so I can refer to it in my mini apple pie recipe! This jam is also fabulous in plain or vanilla yogurt for your own fruit on the bottom treat!
Provided by Erin K. Brown
Categories Low Protein
Time 1h10m
Yield 5-6 half-pints, 5-6 serving(s)
Number Of Ingredients 8
Steps:
- Wash 5 or 6 half-pint jars and fill with hot water until needed. Prepare lids as manufacturer directs.
- Measure sugars into a medium bowl and set aside.
- Peel, core and finely chop enough apples to measure 2 cups. Place in large saucepan with water, lemon juice, cinnamon and nutmeg. Stir in pectin.
- Place pan over high heat and stir until it comes to a full boil. Boil hard for 1 minute, stirring constantly. Remove from heat and immediately stir in sugars.
- Return to full rolling boil and boil hard for 1 minute more, stirring constantly. Remove from heat. Skim foam from surface and stir jam for about 5 minutes to prevent fruit from floating.
- Ladle hot jam into 1 hot jar at a time, leaving 1/4-inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet).
APPLE PIE CONSERVE
Make and share this Apple Pie Conserve recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Protein
Time 2h40m
Yield 6 half-pint jars
Number Of Ingredients 10
Steps:
- In a bowl, combine apple juice and raisins; let stand for 1 hour to plump the raisins.
- In an 8-quart pan, combine the apples and lemon juice, stirring until the apples are well coated; stir in the raisin mixture.
- In a bowl, combine the sugar, brown sugar, cinnamon, and nutmeg until blended.
- Stir the sugar mixture into the apple mixture; add in the butter.
- Over med-low heat, heat the apple mixture, stirring constantly, until the sugar is dissolved.
- Increase heat to med-high and bring the mixture to a boil; decrease heat and simmer, stirring constantly, for 3 minutes.
- Increase heat to med-high and bring mixture to a full rolling boil, stirring constantly.
- Stir in the pectin; return to a full rolling boil, stirring constantly.
- Boil, stirring constantly, 1 minute.
- Remove pan from heat; skim off any foam.
- To prevent floating fruit, allow conserve to cool for 5 minutes before filling jars.
- Gently stir conserve to distribute fruit.
- Ladle the conserve into hot jars, leaving ¼ inch headspace.
- Wipe the jar rims and threads with a clean, damp cloth.
- Cover with hot lids and apply screw rings.
- Process half-pint jars in a 200° water bath for 10 minutes, pint jars for 15 minutes.
Nutrition Facts : Calories 785.6, Fat 0.6, SaturatedFat 0.3, Cholesterol 0.8, Sodium 21.4, Carbohydrate 202.5, Fiber 2.6, Sugar 195.7, Protein 0.7
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