Dutch Apple Jam Recipe
๐ Cook Time: 25 minutes
๐ Prep Time: 15 minutes
๐ Total Time: 40 minutes
Description: Apple season is coming, and this Dutch Apple Jam is the perfect way to celebrate the abundance of fresh fruit. Whether you’re a seasoned jam maker or trying your hand at canning for the first time, this recipe promises a delicious outcome that will have you reaching for toast or biscuits every morning. I recently made this jam for the first time, and it was such a hit that I’m already planning to make more batches to include in Christmas gift baskets for friends and family.
Recipe Category: Apple
Keywords: Fruit, Less than 60 Minutes, Canning
Nutritional Information (per serving):
- Calories: 875.1
- Fat Content: 0.6g
- Saturated Fat Content: 0.3g
- Cholesterol Content: 0.9mg
- Sodium Content: 21.6mg
- Carbohydrate Content: 226.2g
- Fiber Content: 2.9g
- Sugar Content: 218.8g
- Protein Content: 0.7g
Yield: Makes approximately 5 1/2 pint jars
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Tart apple |
| 1/2 | Raisins |
| 1 | Water |
| 1/3 | Lemon juice |
| 1 1/2 | Ground cinnamon |
| 1/4 | Ground allspice |
| 4 1/2 | Sugar |
| 1 | Light brown sugar |
| 1/2 | Butter |
| 1 | Pectin |
Instructions:
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Prepare Apples: Peel, core, and finely chop enough apples to yield 2 cups.
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Combine Ingredients: In a large pot, combine the chopped apples, raisins, water, lemon juice, ground cinnamon, ground allspice, sugar, and light brown sugar. Stir well.
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Bring to a Boil: While stirring continuously, bring the mixture to a full boil over medium heat.
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Boil Hard: Once boiling, continue to boil hard for 1 minute, ensuring all ingredients are well incorporated.
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Add Pectin: Remove the pot from heat and immediately stir in the pectin until fully dissolved.
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Second Boil: Return the pot to the heat and bring the mixture to a full rolling boil. Boil hard for another 1 minute, stirring constantly.
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Skim Off Foam: Remove the pot from heat and skim off any foam that has formed on the surface of the jam. Repeat the skimming process if necessary to ensure a smooth consistency.
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Prepare Jars: Ladle the hot jam into clean, hot jars, leaving about 1/2 inch of headspace at the top of each jar to allow for expansion.
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Seal Jars: Wipe the rims of the jars with a clean, damp cloth to remove any residue. Place lids on the jars and tighten with screw bands.
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Process Jars: Process the sealed jars in a boiling water bath for 10 minutes if you’re at an altitude of up to 1000 feet. Adjust processing time for higher altitudes as needed.
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Cool and Store: Once processed, remove the jars from the water bath and allow them to cool completely at room temperature. As the jars cool, you may hear a satisfying “pop” as the lids seal tightly. After cooling, check the seals by pressing down on the center of each lid. If the lid does not flex, it is sealed correctly. Store the sealed jars in a cool, dark place for up to one year.
Note: Due to the natural buoyancy of the apples, they may rise to the top of the jars after sealing. To distribute the fruit evenly throughout the jam, gently turn the jars upside down a few times after they have cooled and sealed. Enjoy your delicious Dutch Apple Jam spread on toast, muffins, or as a sweet addition to your favorite recipes!
