Apple Pie Jam 🍏

Recipe:
▢ 1 Tbsp lemon juice
▢ 2 cups peeled granny smith apples, diced small
▢ 2 tsp cinnamon
▢ 1 tsp ginger
▢ 1/2 tsp nutmeg
▢ Pinch of salt
▢ 1/8 tsp ground cloves, or to preferred taste ( I did a little less)
▢ 116ml organic apple cider juice
▢ 1 cup organic sugar
▢ 1 Tbsp pectin, I recommend Anthony’s premium pectin

1. To a pot over a medium-high heat, add lemon juice.

2. Then add diced apples, apple cider, and spices. Stir to combine. Then add sugar and pectin.

3. Important note — when adding sugar, pour it in a way that it’s like a mole hill. Then to that, add pectin only on top of sugar. This ensures the jam mixture won’t get clumpy when cooking.

4. Do NOT stir anything. Allow to come a boil without touching it.

5. Once the pectin and sugar have dissolved, stir mixture.

6. Reduce heat to a simmer. Let simmer until thickened and apples are soft, about 7-8 minutes. Remove from heat.

7. In a sterile 13 oz jar, carefully add jam. Secure on lid and refrigerate overnight.

8. Jam will be ready next day. Enjoy as desired. Lasts up to 3 months in refrigeration.