Light Apple Jam

Images

Preserving Method: Water Bath Canning

  1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside
  2. COMBINE apples, lemon peel and juice in a large saucepan. Bring to a boil. Reduce heat and simmer until apples begin to soften. Remove from heat and whisk in pectin. Add raisins and cinnamon. Return mixture to a boil. Boil 5 minutes. Add sugar or sweetener.  Return mixture to a boil that cannot be stirred down.  Boil hard for 1 minute, stirring constantly.  Remove from heat.  Skim foam, if necessary.   
  3. LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
  4. PROCESS in a boiling water canner for 10 minutes, adjusting for altitude.  Turn off heat and remove cover.  Let jars cool 5 minutes.  Remove jars from canner; do not retighten bands if loose.  Cool 12 hours.  Check seals.  Label and store jars.  
Apple Jam | How To Make Apple Jam - Ball® Fresh Preserving is rated 4.5 out of 5 by 6.
Rated 2 out of 5 by from INACCURATE DIRECTIONS FOR THIS RECIPE - BEWARE! The instructions say to add the sugar at the end and then can. DON'T! According to Ball, "After adding the sugar, the mixture should be returned to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary." They sent me these instructions yet failed to correct this online recipe. Also forgot to mention to remove air bubbles & let rest for 5 minutes after processing. The reason for three stars is even after using 1 1/2 cups of sugar the jam is still very very sweet.
Date published: 2017-11-17
Rated 5 out of 5 by from Great Recipe and it didn't turn out like butter! I made this two times in the last 24 hours. I made it as is the first time adding a cup of sugar because I want a little sweet and doubling the cinnamon because I love cinnamon. The second time I did the same but I doubled the recipe to make about 13 jars and I did 1.5 cups sugar, .5 cup brown sugar and 1 tsp of nutmeg. SO Good, glad I found this recipe! This recipe needs to be added to the Ball Books!!
Date published: 2017-10-13
Rated 5 out of 5 by from Great jam or ice cream topping! This is an excellent jam. So easy to prepare. I measured out all the ingredients first, used my apple machine which peeled, cored and thinly sliced the Granny Smiths, put everything in my cookpot, added ingredients listed, then processed.. all while watching Sunday football!! This is the 2nd time I've made this jam. I gave away the first 5 jars and kept 1 for me, which we used as a topping for organic vanilla ice cream. Tastes just like apple pie filling with ice cream. I like the added raisins for texture. I bought the Ball Preserving book, and have loved all the recipes included. I can't seem to find this recipe in the book though. Thanks Ball. I will make this again and again!
Date published: 2016-11-06
Rated 5 out of 5 by from QUINCE AS OTHER SUBSTITUTE ELIMINATE RAISIN AND CINNAMON AND USE QUINCE INSTEAD OF APPLE AND YOU WILL NOT NEED PECTIN. BOIL AND SIMMER IT FOR ONE HOUR AND CONTINUE AS FOR APPLES.
Date published: 2016-11-01
Rated 5 out of 5 by from Apple pie in a jar! Easy to make and pretty in jar. I like the low sugar and chunky apples. I used a good cider, Blushing Gold apples and left out the lemon zest. Definitely will make this again and no changes to recipe necessary - simply delicious!
Date published: 2014-11-13
Rated 5 out of 5 by from Great taste, Simple Recipe! This was an incredibly easy jam to make and very tasty! Just a couple of notes, dice the apples into ¼" pieces and use a high quality cinnamon. Six half pints is a pretty small batch so next time I will double it.
Date published: 2014-08-18
  • y_2017, m_12, d_14, h_20
  • bvseo_bulk, prod_bvrr, vn_bulk_2.0.3
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_6
  • loc_en_US, sid_br1050, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_ball-jars