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    Apple Cinnamon Jam: Ingredients

    Uploaded by

    RoselleAntonioVillajuanLinsangan
    This document provides a recipe for apple cinnamon jam. It lists the ingredients as 6 cups of chopped Granny Smith or tart apples, lemon juice and zest, 2 cups of unsweetened apple juice, 3/4 cup of raisins, 1 teaspoon of cinnamon, and 1 1/2 cups of sugar. The directions explain that the apples, lemon, and juice are boiled until soft, then pectin, raisins, and cinnamon are added. Sugar is added and the mixture is boiled for 1 minute, stirring constantly. The hot jam is then ladled into sterilized jars and processed in a water bath canner for 10 minutes before cooling and storing.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Apple Cinnamon Jam: Ingredients

    Uploaded by

    RoselleAntonioVillajuanLinsangan
    22 views1 page
    This document provides a recipe for apple cinnamon jam. It lists the ingredients as 6 cups of chopped Granny Smith or tart apples, lemon juice and zest, 2 cups of unsweetened apple juice, 3/4 cup of raisins, 1 teaspoon of cinnamon, and 1 1/2 cups of sugar. The directions explain that the apples, lemon, and juice are boiled until soft, then pectin, raisins, and cinnamon are added. Sugar is added and the mixture is boiled for 1 minute, stirring constantly. The hot jam is then ladled into sterilized jars and processed in a water bath canner for 10 minutes before cooling and storing.

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    jam

    Original Title

    Apple Cinnamon Jam

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    This document provides a recipe for apple cinnamon jam. It lists the ingredients as 6 cups of chopped Granny Smith or tart apples, lemon juice and zest, 2 cups of unsweetened apple juice, 3/4 cup of raisins, 1 teaspoon of cinnamon, and 1 1/2 cups of sugar. The directions explain that the apples, lemon, and juice are boiled until soft, then pectin, raisins, and cinnamon are added. Sugar is added and the mixture is boiled for 1 minute, stirring constantly. The hot jam is then ladled into sterilized jars and processed in a water bath canner for 10 minutes before cooling and storing.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    22 views1 page

    Apple Cinnamon Jam: Ingredients

    Uploaded by

    RoselleAntonioVillajuanLinsangan
    This document provides a recipe for apple cinnamon jam. It lists the ingredients as 6 cups of chopped Granny Smith or tart apples, lemon juice and zest, 2 cups of unsweetened apple juice, 3/4 cup of raisins, 1 teaspoon of cinnamon, and 1 1/2 cups of sugar. The directions explain that the apples, lemon, and juice are boiled until soft, then pectin, raisins, and cinnamon are added. Sugar is added and the mixture is boiled for 1 minute, stirring constantly. The hot jam is then ladled into sterilized jars and processed in a water bath canner for 10 minutes before cooling and storing.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 1

    Roselle V.

    Linsangan

    APPLE CINNAMON JAM

    INGREDIENTS:

    6 cups peeled, chopped Granny Smith apples or other tart apples (about 6 medium)
    Juice and grated zest of 1 medium lemon
    2 cups unsweetened apple juice
    3/4 cup raisins
    1 tsp ground cinnamon
    1-1/2 cups sugar, Granular

    DIRECTION:

    1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash
    lids in warm soapy water and set bands aside
    2. COMBINE apples, lemon peel and juice in a large saucepan. Bring to a boil. Reduce heat and simmer
    until apples begin to soften. Remove from heat and whisk in pectin. Add raisins and cinnamon.
    Return mixture to a boil. Boil 5 minutes. Add sugar or sweetener. Return mixture to a boil that
    cannot be stirred down. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam, if
    necessary.
    3. LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until
    fit is fingertip tight.
    4. PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Turn off heat and remove
    cover. Let jars cool 5 minutes. Remove jars from canner, do not retighten bands if loose. Cool 12
    hours. Check seals. Label and store jars.

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