Apple Pie Jam Low Sugar

• Vegan
• Gluten free

• Produce

  • 8 cups Apples
  • 3/4 cup Cranberries, dried

• Condiments

  • 8 tbsp Lemon juice, bottled

• Baking & Spices

  • 1 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 4 tsp Pectin, powder
  • 2 cups Sugar

• Liquids

  • 4 tsp Calcium water
  • 1 cup Water

Found on melissaknorris.com

Ingredients

• 8 cups peeled, chopped, and cored apples
• ¾ cup dried cranberries (optional)
• 8 tablespoons bottled lemon juice
• 1 cup water
• 4 teaspoons calcium water
• 4 teaspoons powder pectin
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 2 cups sugar

Directions

• Peel, core, and chop up 8 cup of apples. I prefer to use a sweet apple so I dont need to add as much sugar. My favorite apple for baking and cooking is a Gravenstein and thats what you see featured here.
• Place it in a big old stainless steel pot and add 8 Tablespoons bottled lemon juice and 1 cup water. Bring to a boil and cook for 10 minutes until apples are soft.
• Add 4 teaspoons of calcium water (comes in the Pomona Pectin and activates the pectin). Boil for 1 more minute.
• Add your spices and the sugar mixed with the powdered pectin. Return to a boil and stir constantly (because burnt sugar is so not wanted here) for 2 minutes. Youll see and feel the mixture start to thicken up. Take it off the heat.
• Pour into clean canning jars to a ¼ inch headspace. Remove air bubbles and add more jam if needed to keep the headspace. Place in a water bath canner, making sure the water level is 1 inch above the surface of the jars and process jars for 10 minutes. Remember, dont start your time until the water is at a full boil.
• Turn off heat and remove the canner lid, after 5 minutes remove jars to a towel covered counter top and let cool. Check seals after 24 hours, remove bands and wipe down the surface of the jars and store in the pantry.
• You can use ¾ cup of finely chopped dried cranberries. Add them with the calcium water and spices.