Monday, December 19, 2011
When I came across this recipe a few months back on Food in Jars, I knew it was something I'd love to try my hand at making to send along with Raspberry Jam as Christmas presents this year. Alas, as it goes, I was derailed the past week and a half or so by the winter "uglies", but finally showing signs of improvement, and with no time to delay, I was able to get back into my laboratory (the kitchen) and give it a go. If you haven't yet made jam, it's super easy and a fantastic way to make use of fruit. I just love it! I knew my grandmother would, too. She really misses being my taste-tester since moving to Kentucky. And last year's Raspberry Jam was one of her personal favorites.
I have to tell you, she's going to have to make room for a new favorite. My husband loved it so much he asked if we could keep a jar for ourselves. So, her package will be a little lighter, but just in time for Christmas.
Honey Lemon Apple Jam
Recipe courtesy and adapted from Food in Jars
2 cups lemons juice
2 cups honey
3 cups sugar
1 envelope of liquid pectin (can be omitted if you use a few firm, green apples). I did not use pectin because of the green apples.
zest of three lemons
*I used a quarter of the above recipe and filled three pint (8 oz.) mason jars. (3 cups apples, (mostly Fuji and a couple of green). 1/2 cup lemon juice. 1/4 cup raw Arizona honey. 1 and 1/4 cups sugar. Zest of 1 small lemon. No pectin because of the green apples.)
Add water to canning pot (or large pot) and ready your jars, 7 pint jars for this recipe as written. Prepare jars by boiling for ten minutes and then allow to fully dry. Boil lids and screw bands at a more gentle boil in a smaller pot for 7 minutes, allow to fully dry.
To large, heavy-bottomed pot (or Dutch oven), add chopped apples and lemon juice. Stir frequently over medium-low heat until apples break down. (This took me longer because I used firm Fuji and Green apples, and then I still had to use a fork before adding final mixture to jars to break apples down further to achieve the consistency I was looking for.) When your mixture looks like a chunky applesauce, add in honey and sugar. Stir until thoroughly mixed in.
Allow fruit to come to a rolling boil and cook for at least five minutes. (Be careful as mixture can splatter a bit, especially in a more shallow pot, and sugar gets very hot.) Add pectin, if using, boil a few minutes longer to activate. When you've reached a good jam-like texture, remove pot from heat and add in lemon zest. Stir.
Carefully add jam into your jars, clean rims with towel. Vinegar can be used on towel to clean rims if needed to remove sticky mixture. Cover jars with lids and screw the bands on securely. Boil jars, covered with water, in water canner for ten minutes.
Test jars for seal by pressing lids. If you do not hear a clicking sound, they have sealed properly.