Apple Cinnamon Jam Recipe
This apple cinnamon jam recipe has a wonderful apple flavor and is delicious with the added spices.
1 pound tart cooking apples (Granny Smith)
1 cup water
1/3 cup lemon juice
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
4 1/2 cups granulated sugar
1 cup packed light brown sugar
1/2 teaspoon butter
1 packet liquid pectin
(Makes 5-6 pints)
Prepare your pint jars by washing and steriling.
If you are not sure how to do this, you can find the information in our BLOG How to Sterilize Canning Jars.
Wash, peel, core and chope enough apples to get 2 cups worth.
Use a large pot for cooking and place all the ingredients except the pectin into the pot.
Bring the mixture to a full boil while stirring constantly.
Once it reaches a full boil, let it boil hard for one minute.
Turn off the heat and stir in the liquid pectin right away.
Turn the heat back on and bring to a full rolling boil again for one minute, stirring with a wooden spoon.
Remove from the heat and skim off any foam.
Use a ladle to spoon the jam into the sterilized jars. Leave 1/2 inch head space. Place the tops and screw on the lids.
Seal and process for 10 minutes in canner in boiling water bath for altitudes up to 1000 feet. Adjust longer if higher elevations.
1,001 – 3,000 ft, 15 minutes;
3,001 - 6,000 ft, 20 minutes;
above 6,000 ft, 25 minutes
Once done, remove the jars onto a towel and leave alone to let them seal.
The apples will rise to the top so once you hear the pop and know for sure the jar has sealed you can turn the jar over a few times to mix the apples throughout.
Store sealed jam jars in your pantry. If a jar does not seal, keep it in the refrigerator and use first.