I’ve been canning and preserving food for over 30+ years. My favorite method for food preservation is home canning. I do both the water bath and the pressure canning methods. People often think that canning is hard to learn…but it’s not! Once you learn the basics…you can do just about anything! As always, I recommend starting off with the easiest foods first…like jams, jellies and sauces. The majority of them are processed in a water bath canner.
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On the internet I found a recipe to make homemade Apple Jam that uses ONLY 4 ingredients. Yes, you read that correctly! Plus, the author gives you some great information on the type of apples you should use along with step by step instructions on how to make the jam. You’ll love her easy-to-read and easy-to-make recipe. You’ll find the Apple Jam Recipe on the Frugal Farm Wife blog. I don’t rip off content from other websites, so you’ll need to click on the link…go to her website and get it. I’m an honest blogger (smile).
For the recipe I used a combination of Granny Smith and Gala apples and loved the flavor. Sweet but not overly sweet! I highly recommend that you invest in an Apple Corer Peeler which saves you a lot of time when working with apples. Plus, there’s very little waste! I process a lot of apples during the fall season, so it really saves me a lot of time!
I made two batches using her recipe….a few jars to keep in my pantry for the winter season and several jars to give as gifts during the holiday season.The jam should keep 12-18 months if properly processed. Always store your jars in a cool, dry and preferably dark place…like inside your pantry closet or kitchen cabinet.
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