Apple Jam

Recipe View In a large, heavy-bottomed pot, combine the chopped apples, granulated sugar, brown sugar, lemon juice, lemon zest, cinnamon, nutmeg, cloves, and allspice. (5 minutes)

Recipe View Bring the mixture to a rolling boil over medium-high heat, stirring frequently to prevent sticking. (10 minutes)

Recipe View Once boiling, reduce heat slightly to maintain a rolling boil and continue cooking, stirring occasionally, until the apples are soft and the jam reaches its gelling point. This typically takes at least 45 minutes. You can test for gelling by placing a small spoonful of jam on a chilled plate and refrigerating for a few minutes. If it sets into a soft gel, it's ready.

Recipe View Carefully ladle the hot jam into the sterilized jars, leaving 1/4 inch of headspace at the top. (15 minutes)

Recipe View Remove any air bubbles by gently tapping the jars on the counter or running a clean spatula along the inside of the jar. (5 minutes)

Recipe View Wipe the rims of the jars clean with a damp cloth to ensure a good seal. (2 minutes)

Recipe View Place the lids on the jars and screw on the rings until fingertip-tight.

Recipe View Process the jars in a boiling water bath for 10 minutes to ensure a proper seal. To do this, place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil, then carefully lower the jars into the pot using a jar lifter, ensuring they are fully submerged and have at least 1 inch of water above the lids.

Recipe View After processing, carefully remove the jars from the water bath and place them on a towel-lined surface to cool completely. (10 minutes)

Recipe View As the jars cool, you should hear a 'popping' sound as the lids seal. Once cooled, check the seals by pressing down on the center of each lid. If the lid doesn't flex, it's properly sealed. (5 minutes)

Recipe View Store the sealed jars of apple jam in a cool, dark place for up to 1 year.