As apple season begins to wind down, we found ourselves with a small dilemma. We have made our applesauce, apple butter, and apple pie filling – and of course, have had more than enough red and yellow apples to snack on.
Only 3 simple ingredients – no pectin or white sugar needed. Just apples, honey and a few cinnamon sticks – that’s it!
Don’t forget to make a few extra jars for quick and easy holiday gifts.
Apple Cinnamon Honey Jam
6 lbs of apples
3 cups of honey
3 cinnamon sticks
1. Wash apples. Cut into quarters, leaving the skin and core intact. Place apples into a large stockpot and fill with water to cover up about half of the apples.
2. Boil apples until softened. (about 15 minutes)
3. Strain apples in a jelly bag – or a three-fold cheesecloth lined strainer. Strain for 2-3 hours.
4. Measure juice and place in a large stockpot.
5. For every cup of juice, add 1/2 cup of honey.
6. Add in the cinnamon sticks and then heat to boiling until mixture becomes thickened.
*NOTE – you may have heard to ‘never’ boil honey. This is true if you want honey to maintain it’s original state of enzymes. Boiling actually thickens honey and changes the enzymes. It is not harmful to boil honey if you are using it in recipes. In fact, it is perfect to use in jelly as the sweetener.
7. Complete the ‘jelly test’: place a small portion onto a plate and place it into the freezer for a few minutes. If the mixture gels, it is done. You can also test by measuring the heat with a candy thermometer – it should read 220 degrees F at sea level. Subtract 2 degrees for each 1000 feet above sea level.
8. Remove the cinnamon sticks and place in hot, sterilized half-pint jars to within 1/4 inch of the rim. Add warm lid and ring. Process in hot water bath for 5 minutes.
Store in a cool dark place until ready to use!