If you search 'apple recipes' here you'll find Linda Lou's Apple Pie Jam recipe - rave reviews. It, as well as several other recipes, are in many of the different apple threads but I will post it again for you.

Linda Lou's APPLE PIE JAM

4 cups tart apples, peeled and finely chopped
2 tablespoons lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
4 cups sugar
1 cup firmly packed light brown sugar
1 box pectin
1/2 teaspoon butter

Add water to chopped apples to measure 4 cups.(This is NOT 4 cups each, but water placed on top of the diced apples to come up to the 4 cup mark.) Place apples and water into large, heavy saucepan. Stir in lemon juice, cinnamon and allspice.

Measure sugars. Stir pectin into fruit. Add butter. Bring mixture to full rolling boil on high heat, stirring constantly. Quickly stir in both sugars. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle quickly into hot, clean jars, leaving 1/4" headspace. Wipe jar rims and threads. Cover with two-piece lids. Screw bands on finger tight. Process in boiling water bath for 10 minutes.

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Dave

Yup, the Apple pie jam is a good recipe. The fruit tends ot float, so I flip the jars a few times whle its cooling and once it thickens and sets up the apple bits stay suspended. I used cinnamon oil in mine, but may have added a bit too much, not sure until I taste it again. Instead of adding any water, I prefer to use frozen apple juice concentrate.

Thanks!

And, if you like maple, there's this one. It's my favorite because I like the apple/maple combination, and I got it from Nancy (wizardnm):

APPLE MAPLE JAM
12 C finely chopped apples (about 6lbs) I used the food processor
6 C sugar
1 C Maple syrup (grade B if possible)
1 tsp cinnamon
1/2 tsp Allspice
1/2 tsp Nutmeg
1/4 tsp cloves
Combine all in a large deep pan. Slowly bring to a boil. Cook to the jellying point. Stir frequently, so it doesn't stick.Pour into hot jars leaving 1/4 inch headspace. Adjust caps. Process 10 min in BWB.
Yields about 8 half pints. I double this recipe and it works fine.

Happy Canning.

Annie

Dear Annie, your Apple Maple Jam (above) looks yummy. You mention doubling this recipe, and I have a question:

Do you use 12 pounds of apples (24 cups) and merely double the other ingredients also?

What kind of large deep pan do you use? One of those wonderful stainless steel jobs? And in so using, are you able to keep the jam from bubbling up and shooting too much hot killer jam on my arms?

I only have the graniteware-type preserving pan. It has a little dent near the bottom and some of the enamel ware has come off. Would this be safe to use? I know it isn't heavy and dense, so sometimes I have difficulty keeping it at exactly the proper heat. We have a gas cooktop, though, so I should have good control.

Here is a link that might be useful: Graniteware 16 quart Preserving Pan

I usually just make apple jelly when I have an abundance of home grown apples. I cook them and mash and strain them to extract the juice (that way you don't have need for a press) and use the resulting juice for jelly. I grow quinces as well and I don't prefer the stronger taste of pure quince jellies, so mixing them with the apple juice makes a nice jelly with a good full-bodied taste.

My chickens usually get the left-over mash after the juice is extracted, and they love it.

Kathy, yes, I just use twice as many apples and double all the other ingredients. It cooks up thick and the apples retain their texture, staying nicely in pieces. It's almost like apple butter, but not smooth, if that makes sense.

I have a big 8 1/2 quart calphalon hard anodized pan that I use for jam, and a double batch fits. It doesn't have that "volcano" effect that smoother fruit butter has, so I haven't had a problem.

I'm pretty "iffy" on your pan, only because of the loss of enamel, but it very well may be just fine.

Happy Canning.

Annie