Honey Crisp Apples are my favorite apples. Pink Ladies are a close second, but I do like Honey Crisps the best. The dilemma with that is that often Honey Crisp Apples are HUGE — I’ve seen them the size of grapefruit and that is not so much fun. My solution is that I go apple picking, like I did this past weekend, and seek out the really small ones. IMO opinion, they are better for pies and in this case, jam. The jam is partially made of unpasteurized, from-the-farm cider, which was also mostly honey crisps, so double the goodness!
Ingredients
4 cups apple cider
1 cinnamon stick
1 strip lemon or orange zest
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 large Honey Crisp apples, 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.
