Bakeapple Jam

Submitted by: Everyday Recipes
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Difficulty: Easy
Prep Time: More than 15 Minutes
Total Time: More than 1 hour

5 cups bakeapples, frozen (4 cups)
1 1/2 cups brown sugar
1/2 cup orange juice
1 cinnamon stick
1/4 tsp nutmeg
Place all ingredients in a pot over medium heat; cook until berries are thawed. Once thawed (skip the thawing step if using fresh berries), bring mixture to a boil and cook until liquid reduces to a jam consistency. Remove pot from heat and discard cinnamon stick. Strain out all the seeds, being sure to push all the pulp through the strainer into a heatproof bowl, so as not to lose any jam. Discard the seeds.

Using a wide-mouth funnel, ladle mixture into sterile jars (see prep steps on p. 99), filling to 1/2" from top. Using a paper towel dipped in boiling water, carefully wipe the jar rims clean of any preserve mixture. Any residue will prevent a good, proper seal. Using a magnetic lid lifter, lift lids onto jars and place a ring over the top. Tighten the rings finger-tight only. Lower filled jars onto the rack in the pot of boiling water. The jars should be covered by at least 1" of water. Put the lid on the canner and once the water returns to a boil, set a timer for 20 minutes.

After 20 minutes, carefully remove the jars using a jar lifter (special tongs), being careful not to tip them over. Place jars on a rack to cool, undisturbed, overnight. Next day, remove rings (or tighten them a little and leave them on) and store your preserves. Makes 1-2 (500 ml) jars.

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