I wanted a jam that would recreate the taste of an apple pie, only in spreadable form. In this jam, there are small, soft chunks of apple in a sweet jam base, and toasted walnuts to add just a hint of crunch.
This recipe is adapted from the Ball Book’s Apple Pie in a Jar.
6 cups peeled chopped apples
4 cups sugar
1 cup water
1 Tbsp lemon juice
1 box pectin
1.5 tsp pumpkin pie spice
3/4 cup chopped walnuts
Makes approximately 7 half pints
Toast the walnuts in a dry pan over medium heat until they are slightly browned. Set aside to cool.
Measure the 4 cups of sugar into a bowl so it can be added all at once.
Place the chopped apples in a large pot with the water. Cook over medium heat until they start to soften, but do not cook them down to mush. This will take about 8 minutes, so if you work quickly, you can get the canner on the stove, the jars washed, and the lids in a pan to simmer in between the occasional stirrings. 🙂
You should see me in the kitchen when I’m canning something with pectin- I’m running around like a crazy lady and unless your arm just fell off you’ll just have to wait until the jars are in the canner!
So anyway, once the apples are softened, stir in the pectin and boil for 1 minute. Stir frequently.
If your jars are not hot (I put mine in the canner), get them in the hot water ASAP!
Add the sugar all at once, bring to a rapid lava boil, and stir for one minute.
Now remove from the heat, stir in the spice and toasted walnuts, then ladle into the hot jars. You need 1/4 inch headspace for these.
Process for 10 minutes.
Enjoy on a hot buttered biscuit or a soft croissant!! Yum!
You could even use this jam as a filling for tiny pies. Wouldn’t that be cute?