Wednesday, November 12, 2014


It's that time of year to start making items to share at Thanksgiving and Christmas.  With this cold blast that is upon us I decided that today would be a good day to try a new jam recipe.
 Gathered the few ingredients....
By using these two great gadgets makes very short work of this jam.  The apple peeler is not something I use all the time but am always so happy that I have it to do all the work for me when I need to peel apples.  The box chopper (thank you again DIL) is my favorite kitchen gadget.  I just peeled the apples and did not core them but set the apples on end and made thin slices that I then put in the box chopper and came out with perfect diced apples.
See what I mean? They come out just perfect plus you need six cups of diced apples for the jam and the box chopper has measuring marks on the side so easy to measure.  As it turns out I used Granny Smith apples and the size that I had it took six apples for the six cups.
Cook following the instructions....
Into half-pint jars and ten minutes to process....
 Let the jars cool......
TO PRINT: If you have a draw program just copy and paste the sheet into your program. If you do not have a draw program an easy way to print out a sheet of these labels is to "right click" on the image and "save to your desktop", then "right click" on the file on the desktop and you get the option to "open in Picasa" (if you do not have Picasa it is free and an easy download) once in Picasa select the "print" option, then "full page", if it does not fit the page then select the" fit to page" option and it will print out perfectly.  If you are not using a lami-label then print it out on a full 8 1/2 x 11 full sheet label and then cut around the labels as you need them. I know this sounds complicated but it is really easy and once you have done it you will see it is that. Right click, save to desktop, right click, open in Picasa and print. Here is the link for Picasa: Link
I made some cute labels (BTW a future post will have some coordinating labels for some whole wheat pancake mix for a gift to go with the jam) once the jam has cooled ready for label and a little extra touch.

I put a little red and white gingham bow on the label so I wanted to add a little gingham to the jar so I used some red and white washi tape - it was too wide for where I wanted it so I just cut it down the middle and it worked perfectly.



  • 6 cups diced peeled apples (1/8-inch cubes)
  • 1/2 cup water
  • 1/2 teaspoon butter
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 package (1-3/4 ounces) powdered fruit pectin
  • 3 cups sugar
  • 2 cups packed brown sugar


  • In a Dutch oven, combine the apples, water, butter, cinnamon and
  • nutmeg. Cook and stir over low heat until apples are tender. Stir in
  • pectin. Bring to a full rolling boil over high heat, stirring
  • constantly. Stir in sugar; return to a full rolling boil. Boil and
  • stir 1 minute.
  • Remove from heat; skim off foam. 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 for 10
  • minutes. Remove jars and cool.
  • Yield: 7 half-pints.

 Cooks Notes:  You will probably say what I said when I first saw this recipe - whoa Nelly that's a whole lotta sugar! It is and this is VERY sweet.  I do not see this as something you would slather on a piece of toast.  I plan on adding a little note with the jam suggesting maybe a tsp or two would be good on vanilla ice cream, maybe a little on an English muffin or a pancake or a waffle or sprinkle on some whipped cream on some fall sweet bread - I see this more as a topping than a jam.  All things in moderation, it is very tasty. Another thing is about sugar in making jam.  When making jam 220 degrees is known as the gel stage - the sugar will bond with the pectin and the pectin in the fruit to make the jam, make it stable and spreadable.  Sugar also acts as a preservative and high sugar foods have a much longer shelf life - this jam might last for a very long time :)


Recipe, Robert Atwood via Taste of Home
1/2 Pint flip lid canning jars, Hobby Lobby online
Gingham Washi Tape, Hobby stores and Etsy Link
Box Chopper and Apple Peeler available at Walmart and home stores.

Thank you for stopping by. 




  2. Thank you for your kind comment Anonymous and yes I am a big goof off, but this time of year is a very busy time - have to go now, trying to figure out how my Turkey table will look. Thank you again. j.