Want to make something that takes you back to memories of apples, cinnamon, and all things good? Then my friends, I will submit to you my most favorite canning recipe (at the time being): Apple Pie Jam
This jam is so completely different from all others, yet so simple and well rounded. It will make you swoon. I did. Best of all, if you take the lid(s) off and microwave this loverliness in the microwave, you have the most fan-friggin-tastic ice-cream sauce. Pour it over vanilla ice-cream with some graham cracker crumbs, and you will slap your booty and say, "Day-yumm!"
This recipe is another jem from The Cooking Forum and I give many props to Linda Lou for sharing it with us.
Linda Lou's Apple Pie Jam
Makes 5, half pints
4 cups tart apples, peeled and finely chopped
2 tablespoons lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
4 cups sugar
1 cup firmly packed dark brown sugar
1 box pectin
1/2 teaspoon butter
Add water to chopped apples to measure 4 cups total. Measure sugars and set aside. Place apples and water into large, heavy saucepan. Stir in lemon juice, cinnamon and allspice. Stir pectin into fruit. Add butter. Bring mixture to full rolling boil on high heat, stirring constantly. Quickly stir in both sugars. 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 hot, clean jars, leaving 1/4" headspace. Wipe jar rims and threads. Cover with two-piece lids. Screw bands on finger tight. Process in boiling water bath for 10 minutes.