Granny Smith Apple Freezer Jam Recipe

Granny Smith Apple Freezer Jam is a delicious and easy-to-make fruit spread that captures the fresh flavors of apples. Granny Smith apples are a favorite among many for their tart flavor and crisp texture. Unlike traditional jam, which is cooked on the stove, freezer jam is made by simply mixing fruit with sugar and pectin and then freezing it. This results in a jam that is vibrant in color and full of fresh apple flavor.

Benefits of Apple Freezer Jam

Apple Freezer Jam is a great way to preserve the flavor of fresh apples. It is also a healthier alternative to store-bought jams, as it contains no preservatives or artificial ingredients. Additionally, making your jam allows you to control the amount of sugar that is added, making it a better option for those watching their sugar intake.

Ingredients

To make Apple Freezer Jam, you will need fresh apples, pasteurized apple juice, sugar, pectin, and lemon juice.

This recipe will yield 4 (1/2 pint/250 mL) Jars of Apple Freezer Jam. The recipe is from the All New Ball Book of Canning and Preserving on page 309.

• 5 cups (1.25 mL) coarsely chopped, unpeeled Granny Smith Apples.
• 1 cup (250 mL) Sugar
• 1/2 cup (125 mL) Pasteurized Apple Juice
• 1 tsp (5 mL) Bottled Lemon Juice
• 4 Tbsp (60 mL) Ball RealFruit Instant Pectin

Equipment

Here is a listing of equipment I used when making this recipe:

• Knife
• Cutting Board
• Food Processor
• Glass Bowl
• Measuring Cups
• Measuring Spoons
• 1/2 pint-sized canning Jars
• Canning Lids
• Canning Rings
• Headspace Measurer

Process

1. Clean your jars and lids with hot soapy water. Rinse clean.
2. Rinse apples and remove any stems or leaves.
3. Coarsely chop the apples to get 5 cups
4. Pulse half the chopped apples in a food processor until finely chopped, stopping to scrape down the sides.
5. Place finely chopped apples in a large glass bowl.
6. Pulse the other half of the chopped apples in a food processor until finely chopped, stopping to scrape down the sides.
7. Place finely chopped apples in a large glass bowl.
8. Stir in sugar, apple juice, and lemon juice.
9. Let the mixture stand for 15 minutes.
10. Gradually stir in pectin. Stir the mixture for 3 minutes.
11. Let the mixture stand for 5 minutes.
12. Spoon mixture into jars, leaving 1/2 inch (1 cm) headspace. Center the lid on the jars. Apply the rings and adjust them loosely.
13. Place jars in the freezer. Once the jam is frozen, adjust the bands to fingertip-tight.
14. Store in the freezer for up to 1 year.
15. Thaw in the refrigerator. Refrigerate the jam after thawing, and use within 3 weeks.

Storage

Apple Freezer Jam should be stored in the freezer to maintain its freshness. It can be stored in small containers for individual use or in larger containers for family-sized portions. When stored properly, Apple Freezer Jam can last for up to a year in the freezer.

Apple Freezer Jam is a simple and delicious way to preserve the flavor of fresh apples. By following a few simple steps, you can create a tasty jam that can be enjoyed year-round. Whether you spread it on toast or use it as a topping for desserts, Apple Freezer Jam is sure to be a hit with your family and friends.

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Recipe Card

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Granny Smith Apple Freezer Jam

This recipe will make about 4 (1/2 pint/250 mL) jars of jam. The recipe is from the All New Ball Book of Canning and Preserving on page 309.

Course Condiment

Cuisine American

Keyword Apple, Freezing, Jam

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 4 1/2 pint Jars

Equipment

• Knife
• Cutting board
• Food Processor
• Glass Bowl
• Measuring cups
• Measuring spoons
• 1/2 Pint Sized Canning Jars
• Regular or wide mouth canning lids (depending on what jars you are using)
• Regular or wide mouth canning rings (depending on what jars you are using)
• Headspace measurer

Ingredients

• 5 cups coarsley chopped, unpeeled Granny Smith Apples
• 1 cup sugar
• 1/2 cup Pasteurized Apple Juice
• 1 tsp Bottled Lemon Juice
• 4 Tbsp Ball RealFruit Instant Pectin

Instructions

• Clean your jars and lids with hot soapy water. Rinse clean.
• Rinse apples and remove any stems or leaves.
• Coarsely chop the apples to get 5 cups
• Pulse half the chopped apples in a food processor until finely chopped, stopping to scrape down the sides.
• Place finely chopped apples in a large glass bowl.
• Pulse the other half of the chopped apples in a food processor until finely chopped, stopping to scrape down the sides.
• Place finely chopped apples in a large glass bowl.
• Stir in sugar, apple juice, and lemon juice.
• Let the mixture stand for 15 minutes.
• Gradually stir in pectin. Stir the mixture for 3 minutes.
• Let the mixture stand for 5 minutes.
• Spoon mixture into jars, leaving 1/2 inch (1 cm) headspace. Center the lid on the jars. Apply the rings and adjust them loosely.
• Place jars in the freezer. Once the jam is frozen, adjust the bands to fingertip-tight.
• Store in the freezer for up to 1 year.
• Thaw in the refrigerator. Refrigerate the jam after thawing, and use within 3 weeks.

Notes

This recipe will make about 4 (1/2 pint) jars of jam. The recipe is from the All New Ball Book of Canning and Preserving on page 309.