Lemon Honey Apple Jam

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I am entering in the Wisconsin State Fair home canning competition for the first time this year. In preparation for recipes I checked out several books from the local library to see what I could find. This one struck me as a great recipe. It definitely has a lovely combination of flavors. This is adapted from the book Food in Jars written by Marisa McClellan. You can read more about the book and where to buy it here: http://www.foodinjars.com/the-cookbook/

Delicious way to use up apples and lemons.

– 6 cups of apples, cored, peeled and chopped (approx. 3.5 lbs before peeling and coring)
– zest from 4 lemons
– juice from 4 lemons
– one 1.75 ounce package of pectin made for low/no sugar recipes.
– 2 1/2 cups granulated cane sugar
– 1/2 cup honey

Yields about 5 half pint jars.


Start boiling water bath canner and prepare jars and lids.

Peel and chop apples, put in a heavy bottom non-reactive pot. Add lemon juice.

Bring to a simmer over medium heat, then reduce to low. Stir frequently until they can be easily mashed. This will take about 30 minutes. Mashed with a potato masher or the back of a wooden spoon. (You don’t want to mash it until it becomes applesauce looking, just enough so it looks like half the apples are mashed.

Increase heat to medium high. Sprinkle pectin into apple mixture. Stir until well combined.

Add sugar and honey and allow to cook for about 10 more minutes, stir frequently.

Turn off heat and stir in lemon zest.

Test for set, then ladle hot jam into hot jars leaving 1/4 inch headspace. Process in hot water bath canner for 10 minutes.

Enjoy the video demonstration below:

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