Here’s another apple recipe! This one to keep those apples “long term” (depends on how quickly you go through the jar of jam!) and still as delicious! Apple cider, warm mulling spices and chunks of Crispin apples all mixed together. This jam tastes sort of like a really intense apple pie filling. Delicious on toast or even mixed into yogurt. A spoonful of autumn!
Ingredients
4 cups apple cider
1 cinnamon stick
1 strip lemon or orange zest
1/2 teaspoon whole cloves
2 cups granulated sugar
1 package low or no sugar needed powdered pectin (such as Ball)
1 cup packed brown sugar
1/2 teaspoon salt
3 medium apples (I used Crispins), peeled, cored, cut to 1/4 inch dice
a few teaspoons of calvados (or vodka, if you don’t have apple brandy available)
Directions
If you are going to preserve the jam, prepare the jars and lids the way that you normally would for preserved jams or jellies. If you are just making refrigerator jam that will be gone in a few weeks, just make sure that you have clean and sterilized jars ready.
Measure 1/4 cup of granulated sugar into a small bowl and add the pectin. In another medium bowl, combine the remaining 1 3/4 cups of granulated sugar and the brown sugar.
Pour the apple cider into a large, heavy-bottomed pot. Tie the cinnamon stick, lemon zest, and cloves in piece of cheesecloth and add it to the pot. Bring to a boil over high heat. Stir in the brown sugar and remaining 1 3/4 cups granulated sugar. Reduce to a simmer, and add the diced apple. Let simmer for 5-8 minutes, until the apple pieces are soft, but not falling apart. Add the sugar-pectin mixture and return to a full rolling boil, stirring constantly for one minute for one minute. Remove the pot from the heat and discard the spices in the cheesecloth. Skim any foam from the surface of the jelly with a cold metal spoon.
Ladle the hot jam into hot sterilized jars, leaving 1/4-inch headspace. If not preserving for long term storage, cover with a clean dish towel and let cool. Once cool, drizzle with a bit of calvados, screw the lids tight and refrigerate. If preserving, follow your usual directions of a boiling water bath.
