Dutchapplejam Recipes

APPLE PIE JAM

Steps:

• In a Dutch oven, combine apples and water. Cover and cook slowly until tender. Measure 4-1/2 cups apples; return to the pan. (Save remaining apple mixture for another use or discard.) , Stir in sugar and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Stir in spices. Carefully ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process 10 minutes. Remove jars and cool.

DUTCH APPLE JAM

Steps:

• Peel, core and finely chop enough apples to get 2 cups.
• Place all ingredients except pectin in a large pot and while stirring bring to a full boil.
• Boil hard for 1 minute.
• Remove from heat and immediately stir in pectin.
• Bring to a full rolling boil and boil hard for 1 minute.
• Remove and skim off foam and then skim again.
• Ladle into clean hot jars leaving 1/2 inch head space.
• Seal and process for 10 minutes in a boiling water bath at altitudes up to 1000 feet.
• Note-the apples will rise to the top so after the"pop" I turn the jars a few times.

CARROT CAKE JAM

Steps:

• Place crushed pineapple with juice, pears, carrots, flaked coconut, raisins, lemon juice, cinnamon, cloves, and nutmeg in a large pot over medium heat; bring to a boil. Reduce heat, and simmer, covered, stirring occasionally, until pears are tender, 15 to 20 minutes.
• Remove pot from heat and stir in pectin. Return to heat and bring to a full rolling boil, stirring frequently. Pour in sugar and bring back to a full boil. Cook jam for 1 minute, stirring constantly. Remove from heat and skim foam off the top.
• Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims to remove any excess residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large pot and fill halfway with water. Bring to a boil and lower jars into the boiling water 2 inches apart using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 5 minutes.
• Remove the jars from the pot and place onto a cloth-covered or wood surface, several inches apart; cool undisturbed, at least 12 hours. Press the top of each lid with a finger to ensure that the seal is tight. Store in a cool, dark area.

SURE.JELL DUTCH APPLE PIE JAM

Steps:

• 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 saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Peel and core apples; finely chop or grind. Add water and raisins. Measure exactly 4 cups into 6- or 8-quart saucepot. Stir in lemon juice, cinnamon and allspice.
• Stir pectin into fruit in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
• Stir in all sugars quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon
• Ladle quickly into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

BEST APPLE PIE JAM

Steps:

• Measure apples in a measuring cup, now add in the same measuring cup water to fill up to the 4 cup line (with the apples in it).
• Add pectin and the butter and spices, lemon juice.
• Bring to a boil.
• Add sugars and bring back to a full rolling boil, boil 1 minute.
• Stir constantly.
• Remove from the heat.
• Skim off any foam.
• Ladle into hot jars leaving 1/4-inch headspace.
• Put on lids.
• Process in water bath 10 minutes.