Apple Butter Jam
Recipe: #6619
September 27, 2012
Categories: Apple, Canning/Preserving, Fat Free, Heart Healthy, Kosher, Low Cholesterol Low Fat, No Eggs, Vegan, Vegetarian, more
"Don't wait to make this, make it now while it's apple season, it's wonderful on toast and makes a great appetizer spread on toasted baguette rounds then topped with a slice of Brie. I posted some canning information in the Canning forum that may be useful and helpful to anyone who makes this and any canning recipe so be sure to check it out! This makes 7-8 (1 cup) jars. Golden Delicious, Cortland, Northern Spy, Idared, McIntosh, and Jonathan apples all make fine butters. Feel free ?to mix varieties "
Original is 7-8 servings
Ingredients
Nutritional
- Serving Size: 1 (808.9 g)
- Calories 481.6
- Total Fat - 0.9 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 26 mg
- Total Carbohydrate - 109.9 g
- Dietary Fiber - 4.4 g
- Sugars - 76.1 g
- Protein - 3.4 g
- Calcium - 135.7 mg
- Iron - 2.6 mg
- Vitamin C - 18.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a heavy-bottomed saucepan, bring apple cider, cider vinegar, and apples to a gentle boil over medium heat. Cover, reduce heat, and simmer gently, stirring occasionally, until apples are soft, about 30 minutes.
Step 2
Mash apples in saucepan. Stir in remaining ingredients.
Step 3
Cook over medium heat, uncovered, stirring frequently, until mixture thickens to a jam-like consistency that mounds on a spoon, 1 1/2 hours. It will thicken further as it cools, so remove from heat before it gets gummy.
Step 4
Fill jars (see my post in the canning forum) and process for 10 minutes.
Tips
No special items needed.
1 Reviews
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