Canned apple jam recipe: 59 photos
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Apple Jam
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FAQ
Making Apple Jam starts in a similar way as making apple sauce. The difference here is that jam has a higher ratio of sugar. Beyond that, apple jam has a thicker consistency that can stand up on its own, allowing you to spread it without being runny.
A: For best quality, it is recommended that all home-canned foods be used within a year. Most homemade jams and jellies that use a tested recipe, and have been processed in a canner for the recommended time, should retain best quality and flavor for up to that one year recommended time.
Just as you can make a thick tasty jam with frozen fruit, you can also use canned fruit to make quick and easy jams as well. While you don't have to worry about canned fruit not holding up to being essentially canned twice, it's worth noting that the texture and consistency will be different from using fresh fruit.
Many fruit jams are made with the addition of pectin for thickening, but fruit jam can be made with just fresh fruit, lemon juice, and sugar.
You can skip the commercial stuff altogether and make your own pectin using a high-pectin fruit like apples to make a stock that can be used instead of commercial pectin. If you can, use crabapples, which have lots of natural pectin and are less sweet than other varieties.
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Mike Karabeini
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