Food Friday: Jam, Jam and more Jam

I love home made jams and jellies. And this year I had so much fun making a variety of jams.
Strawberry jam....
Raspberry jam...
Peach jam...
Bumbleberry jam...
Peach blueberry jam...
Crab apple jelly...
Apple cranberry jam(Mom's apple pie in a jar)

This is my favorite new jam that I made this year. I found the recipe in a Bernardin book when I bought a box of pint jars when I was desperate when I ran out while in the middle of making my relish...oh remember all that relish?

I've looked and looked on their site and can't find this recipe. So forgive me if I am breaking copyright laws this recipe is too good not to share.

Mom's Apple pie in a Jar

6 cups chopped, peeled firm apples
2 cups unsweetened apple juice
Juice and grated zest of 1 large lemon
3 inch stick cinnamon
1 pkg Bernardin No Sugar Needed Pectin
3/4 cup dried cranberries or raisins
1 1/2 cup sugar or SPLENDA No Calorie Sweetner

In a large deep stainless steel saucepan, combine apples, apple juice, lemon juice, zest and cinnamon stick. Simmer several minutes just until apples begin to soften. Remove from heat, gradually stir in pectin until dissolved. Add dried cranberries and 1/2 tsp butter or margarine(to reduce foaming). Return mixture to a boil and boil for 3 minutes. Add sweetner and boil 2 minutes longer. Remove from heat, discard cinnamon stick and skim foam.
Ladle hot preserves into hot jars, leaving 1/4 inch headspace and following directions in product insert. Heat process in boiling water canner 10 minutes. let cool. Makes 4 or 5 half pint jars.

I just opened a jar of this a tried it on toast...oh my, I was in heaven! It was a huge hit with my kids. I would love to try this in mini tarts...but likely we will have it all gone before I ever get around to that.


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