Time 45m Yield 48 Number Of Ingredients 7 Steps:
In large bowl, mix apples, sugar, cinnamon and ginger; toss to coat. Set aside at room temperature 30 minutes. Place the apples and any collected juices into large pot, and mix in pectin. Heat to boiling; reduce heat to medium, and cook jam until thickened and apples have softened, about 10 minutes. Use ladle to transfer jam into clean jars, leaving about 1/2 inch space at top of each jar. Place lids on top, and allow to cool to room temperature (at least 2 hours), before freezing. Defrost jam in refrigerator before using.
Time 40m Yield 7 half-pints. Number Of Ingredients 8 Steps:
In a Dutch oven, combine apples and water. Cover and cook slowly until tender. Measure 4-1/2 cups apples; return to the pan. (Save remaining apple mixture for another use or discard.) , Stir in sugar and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Stir in spices. Carefully ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process 10 minutes. Remove jars and cool.
Time 2h45m Yield Makes 7 cups Number Of Ingredients 4 Steps:
Thoroughly wash, rinse, and dry seven 8-ounce plastic freezer or glass jars with tight-fitting lids. You can also use zip-top freezer bags. In a medium pot, combine fruit and lemon juice. Bring to a boil over medium-high. In a bowl, whisk together sugar and pectin; add to fruit, stirring until sugar mixture dissolves and fruit returns to a full rolling boil. Boil 1 minute, then remove from heat. Transfer to jars or bags, leaving a 1/2-inch space on top. Seal and let sit at room temperature until jam is set, 2 to 3 hours. To store, freeze, up to 6 months. To thaw jam, transfer to the refrigerator and use within 3 weeks.
Time 2h Yield About 4 to 6 cups (4 to 6 8-ounce jars) Number Of Ingredients 4 Steps:
Place a small plate in the refrigerator to chill. (You’ll use this later.) In a large, heavy-bottomed pot, cover fruit and any add-ins (see note) with 4 cups/960 milliliters of water. Bring to a strong simmer over medium-high heat. Cook until water is reduced by about 3/4, and fruit is soft and tender (or even falling apart slightly), 20 to 30 minutes. Add sugar and continue to cook, stirring occasionally at first and more frequently as the jam cooks and juices thicken until most of the liquid has evaporated and the fruit has really started to break down, another 30 to 40 minutes. As the jam cooks, the liquid reduces, the sugars thicken and the natural pectins activate. You’ll notice the liquid go from a rapid, rolling boil with smaller bubbles to a slow, thick, tarlike boil with larger bubbles: This is the stage at which it’s most important to stir constantly along the bottom of the pot to prevent scorching and sticking. (Sugar is heavier than water and will concentrate there, increasing any chance of the fruit burning.) It’s also the stage at which splattering may occur, so take care in stirring. When the jam reaches a slow, thick boil, add lemon juice and incorporate any of the add-ins and continue to cook, stirring constantly until the jam has returned to its previously thickened state, about another 5 minutes. At this stage, the jam should look like a coarse, shiny applesauce. But if you’d really like to be sure, spoon a bit of jam onto the chilled plate, return it to the refrigerator and chill for 2 minutes. Drag your finger through it: It should hold its shape on either side without appearing watery or runny. If it doesn’t, cook it a few minutes more. Using a spoon or other utensil, pick out any spices or vanilla beans. Divide between jars, leaving 1/4 inch of space from the top of the jar, and seal immediately. Can the jams (see our How to Make Jam guide for more instruction), or store in the refrigerator, using them up within a couple of weeks.
Time 35m Yield 3 1/2 cups, 35 serving(s) Number Of Ingredients 4 Steps:
Pulse chopped apples in food processor 10 times or until finely chopped. Place in a medium bowl. Stir in sugar and juice; let stand 15 minutes. Gradually stir in pectin. Stir for 3 minutes; let stand 5 minutes. Spoon fruit mixture into sterilized canning jars, filling to 1/2 inch from top; wipe jar rims clean. Cover with metal lids and screw on bands. Place in freezer.
Time 1h Yield 6 half pints Number Of Ingredients 5 Steps:
Peel, core, and dice the apples, reserving the trimmings (the peels, cores, and seeds). Put as many of the apple trimmings in a jelly bag or 4 layers of cheesecloth as will fit, and tie the bag closed. Set the diced apples aside. Don’t worry about it if they start to brown a bit; they are going to be turned purple by the blueberries anyway. Place two or three small saucers in the freezer. You will use these later to check the set of the jam. Put the blueberries and sugar in a wide, 6 to 8 quart preserving pan. I use a potato masher to mash up some of the blueberries, about a third of them, but you don’t have to do this. I just feel that it gets the juices flowing quicker. If you do not have a preserving pan, use the widest pan you have. The wider the pan, the more quickly moisture will evaporate from the mixture, and this is what you want when you are making jelly, jam, or marmalade. Bring the berries and sugar to a simmer over medium heat, stirring frequently, then continue to cook until the juices are just deep enough to cover the blueberries, about 5 minutes. Pour the berries into a colander set over a large bowl and stir the berries gently to drain off the juice. Return the juice to the pan, along with the diced apples and the bag with the trimmings, and bring to a boil over high heat. Boil, stirring occasionally, until the syrup is reduced and thick. This usually takes about 15 to 20 minutes. Take the pan off the heat and remove the bag containing the apple trimmings from the syrup and place it between two plates. Hold these plates over the preserving pan, and squeeze the plates together to squeeze out any juice which is in the bag. You don’t have to try to get every last bit of juice out, just as much as you can get reasonably, and then set the bag aside. Return the blueberries and any accumulated juice, along with the lemon juice and zest, to the pan and bring to a simmer. Simmer, stirring frequently, for 5 minutes, and then check the set. Use the cold plate test to check set: take the pan of jam off the heat (if you don’t remove the jam from the heat while you check the set, it could over-cook and become rubbery or hard, if the jam is indeed already set) place a drop of the jam mixture on one of the saucers you’ve kept in the freezer, & place the plate back in the freezer for 1 minute. After 1 minute, take the saucer out of the freezer and nudge the drop of jam with your finger. If it “wrinkles” when you nudge it with your finger it is done. If the jam is not set, continue cooking over medium-high heat, checking the set again every 5 minutes. Once the jam is set, remove it from the heat and stir gently for a few seconds to distribute the fruit in the liquid. Ladle the jam into sterilized canning jars, leaving 1/4" headspace. Wipe the rims of the jars with damp paper towels to remove any jam which got on the rims or the threads. Place the lids and the bands on the jars, just tightening the bands fingertip tight. Process in a boiling water bath for 5 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals. It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal. While the jars cool, you will hear a “plink” type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar. After 12 hours have passed, remove the bands and check the lids - press down in the center of the lid. If you cannot push the lid down any further, the jar is sealed. If the lid “gives” a bit, and you can push it down, the jar did not seal. You can either put the band back on the jar, and reprocess it for another 5 minutes, or you can just put it in the fridge and use it within 3 months.
Time P1DT25m Yield Makes about 6 (1-cup) containers or 96 servings, 1 Tbsp. each. Number Of Ingredients 5 Steps:
Rinse clean plastic containers and lids with boiling water. Dry thoroughly. Mix apple juice and lemon juice in large bowl. Stir in sugar. Let stand 10 min., stirring occasionally. Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 min. Add to juice mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.) Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jelly is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
Time 55m Yield Makes 2 x 500g jars Number Of Ingredients 4 Steps:
Put a small plate in the freezer. Tip the chopped apple and caster sugar into a large saucepan along with 350ml of water and bring to a simmer, stirring to dissolve the sugar. Cook gently, stirring regularly, for 30 mins until the apples have collapsed. Stir in the lemon juice, add the cinnamon stick and simmer gently for another 2-3 mins until the mixture is thick and glossy. Remove the small plate from the freezer and drop a little of the mix onto it. Leave for a few seconds - it should be fairly firm. If it’s still a little runny, put the pan back of the heat and simmer for another 10-15 mins. Put the plate back in the freezer and test again, it should now be ready. Divide between clean, sterilised jars and seal. Will keep for three months in a cool, dry place. Once opened, chill and use within one month.
More about “apple freezer jam recipes”
Time 50m Yield Makes 1.75kg Number Of Ingredients 4 Steps:
Put two small plates in the freezer ready to test the set of the jam. Put the apples in a heavy pan or preserving pan with the lemon juice and 250ml water. Bring up to the boil, then simmer for 5-8 mins until soft. Add the blackberries and sugar and stir to combine. Stir over a low heat until the sugar his dissolved, then turn the heat up to medium and simmer for 30-35 mins until the jam is at setting stage. To test the jam, take one of the plates out of the freezer and place a little bit of jam on it, if it sets and when you run your finger over it and it wrinkles, it means it’s ready. Using a funnel, transfer the jam to a sterilised jar. Make sure you seal the lids once it’s cold. Will keep in the fridge for six months in a sealed, sterilised jar.
