Honey Lemon Apple Jam

1. 1

   Prepare your canning pot, as well as seven pint jars, lids and rings.

2. 2

   Combine the chopped apples and lemon juice in a large, heavy-bottomed pot (an enameled Dutch oven works well here) and cook over medium-low heat, stirring frequently, until the apples have broken down.

3. 3

   When you've got a nice, chunky applesauce, add the honey and sugar and stir to incorporate.

4. 4

   Bring the fruit to a boil and cook for at least five minutes at a roll (watch out though, it will bubble and depending on the size of your pot, can get a little splashy).

5. 5

   Add pectin and boil for a few minutes more, to active the pectin. When it seems nice and jammy, turn off the heat and stir in the lemon zest.

6. 6

   Fill jars, wipe rims (this jam is sticky, so you may need to add a bit of white vinegar to your towel, to help ensure a clean rim), apply lids and screw on bands.

7. 7

   Process in a boiling water canner for ten minutes (if you are above 1,000 feet in altitude, adjust your processing time accordingly).

8. 8

   Eat on toast, spoon on muffins or use to glaze roasted chicken pieces.

* Per serving · 4 servings · Values may vary.

No additional tips available.