I had an abundance of apples and exhausted my baking desires – time to can! I don’t love apple marmalade, so I tried a new Bernadin recipe, apple pie in a jar. It’s super sweet and fantastic over ice cream.
Apple Pie in a Jar
6 cups chopped cored peeled Granny Smith or other tart apples
Grated zest and juice of 1 lemon
1 cup unsweetened apple juice
1 pkg BERNARDIN® Original Fruit Pectin
9 cups granulated sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
Prepare jars and lids.
Combine raisins or cranberries, apples, lemon peel and lemon juice, apple or white grape juice, cinnamon and nutmeg in a deep stainless stell saucepan. Whisk in the pectin.
Measure sugar and set aside.
Over high heat, bring mixture to a full rolling boil. Add all of the sugar. Stirring constantly, return mixture to full rolling boil that cannot be stirred down. Boil hard 1 minute, stirring constantly. Remove from heat; skim off foam, if necessary.
Ladle hot jam into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more jam. Wipe jar rim removing any food residue. Centre lid on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining jam.
When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. Boil filled jars for 10 minutes.
When processing time is complete, turn stove off, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place.