Apple Jam Recipe With Pectin

Apple Jam Instant Pot Recipe Caramel Tinted Life

WebSep 15, 2020 · Add the apples to the Instant Pot along with lemon juice and sugar. Stir and let sit for 5-10 minutes to draw out the juices from the …

Rating: 5/5(4)
1. Core and chop the apples. Add the apples to the Instant Pot along with lemon juice and sugar. Stir and let sit for 5-10 minutes to draw out the juices from the apples.
2. Cover the Instant Pot with the lid and hit ‘Pressure Cook’ or ‘Manual’ for 5 minutes. Let the pressure release naturally for 10 minutes, followed by manual pressure release.
3. Once the pressure has released and the valve has dropped, open the lid of the Instant Pot.
4. Hit ‘Saute’ function and cook the jam for 12-15 minutes until it thickens to a jam-like consistency. Using a spatula, stir the jam at intervals to prevent it from sticking to to bottom of the pot. While the jam is cooking, you can use a masher to break down the chunks of apples and make the jam smoother.

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Easy French Apple Jam Recipe • The View from Great …

WebNov 7, 2013 · Add the apples to a heavy bottomed pot, along with the sugar, cardamom pods, (and any seeds that have escaped) the pectin (if …

Rating: 3.8/5(309)
1. Fill a large bowl with cold water and add the juice of 1 lemon.
2. Peel, core, and quarter the apples and add them to the lemon water as you work.
3. Remove the apples from the water (discard the water) and finely dice them.
4. Add the apples to a heavy bottomed pot, along with the sugar, cardamom pods, (and any seeds that have escaped) the pectin (if using) and the juice of the other lemon. Stir well, and then bring to a boil.

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Apple Jam (Apple Pie in a Jar) Allrecipes

WebSep 22, 2022 · Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a …

Rating: 5/5(16)
1. Combine apples, white sugar, light brown sugar, lemon juice, lemon zest, cinnamon, nutmeg, cloves, and allspice in a pot; bring to a rolling boil. Cook at a boil, stirring occasionally, until fruit is soft and jam gelling point (220 degrees F (104 degrees C) is reached, at least 45 minutes. Put a small amount of jam on a cold plate; freeze for several minutes. If the mixture is gelled, it is ready to process in a canner.
2. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apple jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
3. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. 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 10 minutes.
4. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

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Apple Jam Practical Self Reliance

WebFeb 3, 2023 · Once the fruit has macerated in the sugar, strain the liquid into a jam pot and set the apple chunks to the side. Bring the juice/sugar …

Rating: 4.5/5(52)
1. Peel, core, and dice the apples. (Be sure to chop the fruit into small chunks, about 1/4 to 1/2 inch cubes, as they'll remain close to that size in the finished jam.)
2. Toss the chopped apples in lemon juice and sugar, cover, and refrigerate for overnight (12 to 24 hours). This step is important, and at an absolute minimum, they need 4 hours, preferably more. Macerating the fruit in sugar helps it retain a chunky texture, rather than turn into applesauce.
3. Prepare a water bath canner (if canning, skip for a freezer jam).
4. Place the apple mixture into a heavy-bottomed saucepan and bring to a boil over high heat. The mixture will foam, so be sure your pan is big enough to handle foaming to avoid overflows.

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