Apple Pie Jam - Homemade Food Gift

Apple Pie Jam

My husband and I love this jam so much, it tastes just like apple pie without the crust.

Audrey Godell Stanton, Michigan

4 to 5 large golden delicious apples, peeled and sliced (about 2 pounds)
1 cup water
5 cups sugar
1/2 teaspoon butter
1 pouch (3oz) liquid fruit pectin
1-1/2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground mace, optional

In a dutch oven, combine apples and water. Cover and cook slowly until tender. Remove apply mixture from pan. Measure 4-1/2 cups apples; return to the pan (Save remaining apple mixture for another use or discard.)

Add sugar and butter to pan; bring to a full rolling boil, stirring constantly. Quickly stir in pectin; return to a full rolling boil. Boil 1 minute stirring constantly

Remove form the heat; skim off foam. Stir in spices. Carefully ladle hot mixture into hot half pint jars, leaving 1/4 inch head space. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling water canner.

Editor Note: The processing time listed is for altitudes of 1,000 feet or lower. Add 1 minute to processing time for each 1,000 feet of additional altitude.

YIELDS: 7 half pints