Oh how I would love to be one of those people that is able to and has enough time to preserve the great bounty of summer fruits and veggies in homemade jellies and sauces and preserves and chutneys and so forth…but unfortunately I’m not.
So I’ve resorted instead to being happy simply making freezer jam because it
is so easy to make…not to mention that is is great on toast, over ice cream, in baking or over pancakes…and only requires two large apples and about half an hour of your time.
So let’s move on to how to make the perfect apple refrigerator jam, shall we?!
5C Granny Smith apples…coarsely chopped…this will be about five medium apples or 1 1/2#
Prep your apples…Wash and slice the apples. Whether or not you peel your apples is totally up to you. Place the sliced apples in a large Dutch oven. Add enough water to the pot to completely cover the apples. Stir in the remaining ingredients—white and brown sugars, lemon juice, cinnamon, allspice and butter. Set aside at room temperature for thirty minutes.
Cook your apples...Bring mixture to a rolling boil. Cook, stirring frequently for about ten minutes…until the mixture becomes thicker and the apples have become softer. Allow the cooked apples to cool slightly. Gradually stir in pectin.
Can your apples…Wash pint or half-pint jars in hot, soapy water. Dry them. Ladle hot fruit mixture into sterilized canning jars, filling to 1/2″ from top. wipe jar rims clean. Cover with metal lids and screw-on bands. Allow the apple jam to cool for at least thirty minues. Refrigerate for up to three weeks or freeze for up to one year.