A sweet chunky apple jam that tastes like apple pie filling. We use Pomona Pectin for a lower sugar jam!
Course *Easy Entertaining Dishes
Keyword filling, pectin, apple sauce, pie, snacks, apple, snack, jam
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4-5 cups
Calories 673kcal
Author Dani Meyer
Ingredients
For Applesauce:
3 to 4poundof apples 9 to 12 medium apples
¼cupup to 1 cup water
For Jam:
4cupsof cooked apple sauce
2tspcalcium water
1/4cuplemon juice
1/2tspcinnamon
1/4tspnutmeg
1/4tspallspice
¾cupsugar
1vanilla bean
2teaspoonsPomona’s Pectin powder
Instructions
Before You Begin:
1. Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.
2. Place apples and water in a thick-bottomed pot with a lid. Cook down apples adding water as needed to cook down into applesauce. Depending on the variety you may need more or less water to boil them.
3. Measure out approximately 4 cups of applesauce and return it to the pan. Reserve excess for eating later.
4. Add calcium water, lemon juice, vanilla bean (scrape interior with knife tip into pan, then add the whole bean as well) and spices, and mix thoroughly.
5. Measure sugar into a bowl. Thoroughly mix pectin powder into sugar. Set aside.
6. Bring fruit mixture to a full boil. Add pectin-sugar mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.
7. Cool and then store in a sealed container in the refrigerator for up to 3 weeks.