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.
Servings: 4 1/2 pint Jars
Equipment
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.