Apples are abundant in Oregon in late summertime! My family often has more than we know what to do with, so jam is another great way to use them up after making pies and crisps and giving some away to neighbors. This easy, 30 minute jam recipe uses tart, fresh granny smith apples and the result tastes just like pie filling! It’s great on pancakes and waffles, topped with a bit of freshly whipped cream. Get the recipe below!
This recipe was adapted from Taste of Home
- 5 large Granny Smith Apples (peeled and cored, approximately 2 lbs)
- 1 cup water
- 5 cups sugar
- ½ teaspoon butter
- 2 tablespoon fruit pectin
- 1-1/2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 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 sugar and fruit pectin together in a large mixing bowl. Add the sugar mixure and the butter to the dutch oven. Bring to a full rolling boil over high heat, stirring constantly. Continue to boil 1 minute, stirring constantly.
- Remove from heat. Stir in spices. Carefully ladle hot mixture into seven hot half-pint jars, leaving ¼-in. headspace. Wipe rims. Center lids on jars; screw on bands until 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. Yield: 7 half-pints.
- Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.