Comments on: Honey Lemon Apple Jam Recipe

By: Jamie Masar

Jamie Masar — Tue, 13 Dec 2011 00:48:15 +0000

So, I halved the recipe but only ended up with 4 half-pints instead of 7 . I feel like this happens to me pretty much EVERY time I follow a jam recipe! I’m not blaming you at all-obviously, i must be cooking it down WAY too much. Do you have any suggestions for being able to tell when the apples are cooked enough? I waited until it was an apple-sauce type consistency, but as I said I must’ve waited way too long…should the apples still be slightly crispy?

By: Mollie

Mollie — Tue, 22 Nov 2011 01:07:23 +0000

About how many Granny Smith apples would this be? Or how many pounds? I’d really like to make this; it sounds de-licious!

By: AmandaMS

AmandaMS — Mon, 21 Nov 2011 19:19:02 +0000

I just made this jam. It smelled delicious while it was cooking and came out just the way you described it in your directions. Can’t wait to taste it when it cools!

By: Robyn

Robyn — Sun, 20 Nov 2011 19:46:10 +0000

I don’t have the special canning equipment for boiling the bottles, how can I improvise?

By: Shawne

Shawne — Sat, 12 Nov 2011 04:53:41 +0000

(continued from above) while it was cooking. The present economy being what it is, however, I had no honey on hand, nor could I afford any. So into this I tossed in 9 cups of white sugar. I knew I wouldn’t get the wonderful flavoring that comes with honey, but this recipe promised to be different enough with the citrus that I figured it would have to hold its own. I didn’t add any flavoring like cinnamon, etc. and I didn’t add any pectin. I cooked this down in an open, oval dutch oven in the oven (apple butter style) at 315 degrees for about 4 hours. It got jammy enough. The flavor of this adaptation is very much “lime forward” and really different and pleasant. The apples create a nice saucy texture, and because I used a slower cooking method and no pectin, the color caramelized down and turned into a beautiful pinky russet. I ended up with 13.5 cups of jam. I had to siphon off 2 cups of it to supercool in a dish in the freezer so my husband can enjoy some tonight. He may be off to the kitchen to toast some bread now to have with his fresh Lime Apple Jam.

By: Shawne

Shawne — Sat, 12 Nov 2011 04:41:14 +0000

I just made this recipe tonight. Well, I adapted this recipe due to necessity. I had a bag of aging orchard cortlands and macs that needed using, and I was tired of apple butter, chutney and sauce. I liked the idea of citrus with the apples, so I decided to key off this recipe. I ended up with double the apples, 24 cups, chopped. I didn’t have any lemon juice, but I had been give a mess of limes recently, and when I squeezed them I got just about 4 cups. So I cooked the apples down with lime juice instead of lemon. It smelled AMAZING

By: SB Canning

SB Canning — Sun, 06 Nov 2011 14:36:37 +0000

The picture looks like she used a combination. You can use either size as well depending on your personal use. If you don’t have many people in the house you may want to use only half pints so that the jar will get eat up before they get moldy in the frig. You might want to make them for gift giving so half pints will be perfect as well. Pints are great if this was for a bottom filling in a fruit tart or used there was a lot of mouths to feed.

By: Katie Stewart

Katie Stewart — Sun, 06 Nov 2011 14:02:28 +0000

This looks fabulous! I have a leftover packet of liquid pectin (Ball brand) that needs using, and this is the only apple recipe I can find to use it with! I’m thinking of adding some chopped crystalized ginger… thoughts?

By: marisa

marisa — Mon, 24 Oct 2011 22:37:44 +0000

The handwritten recipe was my first attempt and the typed recipe is the one that I’ve settled on as my favorite. They both gel well, it’s just a matter of how much honey flavor you want.

By: marisa

marisa — Mon, 24 Oct 2011 22:36:27 +0000

Yes, I would back down on the lemon juice a whole bunch and use a combination of apple and ginger juice for the liquid.