• 4 1/2 cups granulated sugar
  • 1 cup light brown sugar (firmly packed)
  • 1 pound Granny Smith apples
  • 1 cup water
  • 1 cup lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 3/4 ounces pectin


  1. Wash 5 or 6 half-pint jars and fill with hot water until needed. Prepare lids as manufacturer directs
  2. Measure sugars into a medium bowl and set aside.
  3. Peel, core and finely chop enough apples to measure 2 cups. Place in large saucepan with water, lemon juice, cinnamon and nutmeg. Stir in pectin.
  4. Place pan over high heat and stir until it comes to a full boil. Boil hard for 1 minute, stirring constantly. Remove from heat and immediately stir in sugars.
  5. Return to full rolling boil and boil hard for 1 minute more, stirring constantly. Remove from heat. Skim foam from surface and stir jam for about 5 minutes to prevent fruit from floating.
  6. Ladle hot jam into 1 hot jar at a time, leaving 1/4-inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars.
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