New England Apple Pie Jam
What a great condiment for either dipping slabs of Cheddar cheese into or simply spreading over your bagel, toast or English muffin. If you want the flavor of Yankee-land in a spread, this is it. If desired, pulse the jam, once made, in a food processor until smooth. This recipe requires NO pectin becaue of the natural thickener found in apples already.
For 1 Batch(es)
- 2 cups small-dice MacIntosh apple *
- 1 cup applesauce
- 1/2 cup apple juice
- 3 tablespoons brown sugar
- 2 tablespoons butter or margarine
- 1/2 teaspoon cinnamon
- 1/4 teaspoon each nutmeg and ginger
- 1/2 teaspoon rum extract
New England Apple Pie Jam Directions
- Add all ingredients, except extract, to a medium saucepan and bring to a boil over medium heat, stirring to combine well. Reduce heat to low and simmer, while stirring frequently, for about 6-7 minutes, or until very thick, most of the liquid has been absorbed and the apples are tender.
- Remove from stove and stir in extract. Transfer to a container, cover and refrigerate until ready to use.
- * Any "soft" apple(that is, apples that aren't too firm. In other words, eating apples) is fine in this recipe, including Corltand, Fuji, Golden and Red Delicious to name a few.
- NOTE: For an "in-between"-desired thickness, simply shred the apples in the saucepan and continue with recipe.