Apple Pie Jam
Servings
61/2 pints
Servings
61/2 pints
Ingredients
Instructions
  1. Crush cardamom pods using a rolling pin to gently crack open the pods and remove husks.
  2. Wash and prepare jars, making sure there are no cracks or chips in them.
  3. Dice the apples and place in a 4 cup measuring cup.
  4. Cover the apples with water to top of the 4 cup measuring mark.
  5. In large pot, combine the apples, water, butter, and cardamom.
  6. Cook and stir over low heat until apples are tender and starting to thicken up.
  7. Stir in pectin and bring mixture to a full rolling boil.
  8. Add all the sugar and return to a full rolling for 1 minute, stirring often to keep from boiling over.
  9. Remove from heat and skim off any foam with metal spoon.
  10. Ladle immediately into warm prepared jars, filling to within 1/4 inch of tops.
  11. Wipe jar rims and threads.
  12. Cover with two-piece lids. Screw bands tightly.
  13. Place jars on elevated rack in canner, cover jars with water 2 inches above.
  14. Cover; bring water to gentle boil.
  15. Process 10 min.
  16. Remove jars and place upright on towel to cool completely.
  17. After jars cool, check seals by pressing middles of lids with finger.
  18. If lids spring back, lids are not sealed and refrigeration is necessary.
Recipe Notes

Recipe is easily doubled.

Optional:  Replace cardamom with  1 1/4 tsp each of ground cinnamon, ground ginger and ground nutmeg.