The lemon keeps this sweet, chunky jam fresh-tasting. It reminds me of apple pie or applesauce. It's really just perfect, and seriously out of this world good!I made mine with Honey Crisp Apples, but you can use any kind.
6 c. chopped, peeled & cored apples
1 c. water
1 T. lemon juice
1 package pectin
4 c. sugar
1/2 c. thinly sliced lemon
2 t. nutmeg
Combine apples, water, and lemon juice in a large non-reactive pot. Cover and simmer 10 minutes. Add in 1 package of pectin. Stir and bring to a boil. Add sugar and lemon. Stir until sugar is dissolved. Bring to a boil. Boil hard 1 minute, stirring constantly. Remove from heat and stir in nutmeg.
Ladle into prepared jars, leaving 1/4 inch head space. Process 10 minutes in hot water bath. Makes 6-7 half pints.
New to canning? You CAN do it! Ball makes it really easy -- go here to learn more.
