Friday, October 7, 2011

Jammin' Dutch Apple Pie Jam Recipe Bushels Of Flavor

Apples, apples, apples on my brain and I can't help, truly I can't.  Of course walking into a farmers market the other day with them at .88 cents a pound about put me in an apple buying frenzy and now, I have to do something with them hahahaha so today it's Dutch Apple Pie Jam.  The picture above is my ended result.

Since this was the first time I used this particular recipe I had to "taste test" it hee hee so when it was done I ladled some in a small bowl and holy moly I just wanted to eat the whole pot of it all.  As I was taste testing many ideas popped up into my mind to use this for besides jam like a topping over ice cream or a spice cake, make apple crisp with it or even add it into an apple quick bread recipe.

What You Need (Makes 5 1/2 pint jars and 1 - 1 pint jar)
  • 6 1/2 cups (about 2 1/2 lbs) of Golden Delicious apples peeled, cored and chopped small to medium size
  • 3/4 cup unfiltered apple juice
  • 1/2 cup raisins (optional)
  • 1/4 cup fresh lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon butter
  • 4 cups sugar
  • 1/2 cup packed brown sugar
  • 1 box pectin + tablespoon extra
Make It!
  • Bring boiling water canner, half full with water to simmer
  • Wash jars and screw bands in  hot soapy water, rinse with warm water.  Pour boiling water over flat lids in sauce pan off the heat.  Let stand in hot water until ready to use.  Drain well before filling.
  • Peel and core apples, chop apples in small to medium size pieces
  • Measure 6 1/2 cups prepared apples into 6 quart saucepot.  Stir in water, raisins, lemon juice, cinnamon and allspice.
  • Stir pectin into saucepot.
  • Add butter to reduce foaming.
  • Bring mixture on high heat to a full rolling boil that can't be stirred down, stirring constantly.  
  • Stir in both sugars and return to a full rolling boil for exactly 4 minutes, constantly stirring.
  • Remove from heat, skim off any foam.
  • Ladle immediately into your jars, filling to within 1/8 inch of tops, screw bands finger tight and place jars on elevated rack in your canner.
  • Lower rack into canner and make sure your jars are covered by 1 to 2 inches of water.  Add more boiling water if needed.
  • Cover, bring water to a gentle boil.  Process 10 minutes.
  • Remove jars and place upright on a towel to cool completely.  After jars cool, check seals by pressing middles of lids with finger.  If lids spring back they are not sealed and refrigeration is needed.
Enjoy, Mr. V and I sure do love it!

Until next time, see you 'round the table,

Where Meals and Memories are Made


  1. What a delicious recipe! If you have a chance, I would love for you to share this with the Gallery of Favorites.

  2. Well thank you so very much for that offer. I am quite honored :-) I have added it to your blog with Gallery of Favorites. It's now my newest favorite too lol