Honey Lemon Apple Jam Recipes

HONEY LEMON JELLY

Steps:

• In a Dutch oven, combine honey, lemon juice and zest. 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. Ladle hot mixture into three hot sterilized half-pint jars, leaving 1/4-in. headspace. 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 for 5 minutes. Remove jars and cool.

HONEY LEMON APPLE JAM

Steps:

• Prepare your canning pot, as well as seven pint jars, lids and rings.
• Combine the chopped apples and lemon juice in a large, heavy-bottomed pot (an enameled Dutch oven works well here) and cook over medium-low heat, stirring frequently, until the apples have broken down.
• When you've got a nice, chunky applesauce, add the honey and sugar and stir to incorporate.
• Bring the fruit to a boil and cook for at least five minutes at a roll (watch out though, it will bubble and depending on the size of your pot, can get a little splashy).
• Add pectin and boil for a few minutes more, to active the pectin. When it seems nice and jammy, turn off the heat and stir in the lemon zest.
• Fill jars, wipe rims (this jam is sticky, so you may need to add a bit of white vinegar to your towel, to help ensure a clean rim), apply lids and screw on bands.
• Process in a boiling water canner for ten minutes (if you are above 1,000 feet in altitude, adjust your processing time accordingly).
• Eat on toast, spoon on muffins or use to glaze roasted chicken pieces.

RASPBERRY APPLE HONEY JAM

Steps:

• Wash and mash berries.
• Dice apple into tiny pieces - you can leave the skin on.
• Add mashed berries, apple, and lemon juice in pan and cook until it boils, stirring a few times.
• Let fruit cook for about 15 to 20 minutes. Stirring occasionally.
• In separate bowl, combine sugar and pectin and stir together.
• Add sugar/pectin mixture into the fruit and stir.
• Next add the honey and vanilla. Stir well.
• Cook for about 10 more minutes.
• Remove from heat and fill jars to 1/4" of top. (Recipe makes six 8oz. jars).
• Wipe rims clean and screw on 2-piece lids.
• Submerge sealed jars into hot water at 200 degrees (or boiling) for 10 minutes. You will hear a "pop" sound once jars are removed from water - that is when the lids are sealed. Let cool on your kitchen counter.