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zucchini bread with spiced apple jam

Spiced Apple Jam

Great on toast
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Equipment

  • mason jars
  • paraffin

Ingredients
  

  • 16 cups apples cored, peeled and chopped
  • ¼ cup lemon juice
  • 14 cups sugar
  • 5 tsp cinnamon
  • 1-1/2 tsp ground cloves
  • 2 tsp all-spice
  • 1 tsp nutmeg optional
  • 4 pouches liquid pectin

Instructions
 

  • In a large, heavy bottomed pot, add cubed apples, lemon juice, sugar, cinnamon, all-spice, cloves and nutmeg (if using).
  • Stir to coat the apples completely
  • Bring mixture to a rolling boil, stirring.
  • Continue at a rolling boil for 1 minute.
  • Remove from heat and add pectin immediately, stirring to mix in the pectin thoroughly.
  • In a small pot, melt paraffin
  • Ladle the jam into clean sterilized mason jars, filling to the neck of the jar, leaving space for the paraffin.
  • Wipe down the sides once full and add ⅛” inch of paraffin to the top of the jam, making sure the wax goes all the way to the sides and touches the glass all around. Also make sure there are no air bubbles.
  • Place lids on jars and tightly close.
  • Store in a cool space.

Notes

When you open a jar, make sure you remove the wax from the top of the jam and discard. Store jam in the fridge once opened.
If you are not comfortable with the paraffin method of canning, use a water bath for high acid foods.