Recipe for cany apple jam
(Adapted from Taste of Home)
4 cups of Apple Juice
1/2 cup Cinnamon Heart Candies
1 package of Bernardin Pectin (57g)
4 1/2 cups of Sugar
That’s it!
In a large saucepan, mix the juice, candies, and pectin. Bring it to a full boil, stirring constantly. Stir in the sugar and bring it back to a boil. Boil for about 2 minutes, stirring constantly. Remove from the heat and ladle into hot sterilized jars, leaving 1/4 inch of head space. Place the new lids on top of your jars and close them up with the metal bands until they’re just finger tight. Process in a boiling water canner for 5 minutes. See how easy that was?
I only made 4 jars because I had these really pretty little jars that came with my kit, but I could have probably made 6-8 little jelly jars from this recipe quite easily. I just put the extras in the fridge to enjoy right now.
It really only took about 45 minutes including clean up! I can’t believe I waited so long to learn about canning!
4 cups of Apple Juice
1/2 cup Cinnamon Heart Candies
1 package of Bernardin Pectin (57g)
4 1/2 cups of Sugar
That’s it!
In a large saucepan, mix the juice, candies, and pectin. Bring it to a full boil, stirring constantly. Stir in the sugar and bring it back to a boil. Boil for about 2 minutes, stirring constantly. Remove from the heat and ladle into hot sterilized jars, leaving 1/4 inch of head space. Place the new lids on top of your jars and close them up with the metal bands until they’re just finger tight. Process in a boiling water canner for 5 minutes. See how easy that was?
I only made 4 jars because I had these really pretty little jars that came with my kit, but I could have probably made 6-8 little jelly jars from this recipe quite easily. I just put the extras in the fridge to enjoy right now.
It really only took about 45 minutes including clean up! I can’t believe I waited so long to learn about canning!
