Apple Lemon Jam


  • 12 cups Granny Smith apples, peeled and chopped into small pieces
  • 6-7 cups sugar
  • 3 lemons


Use a carrot peeler to peel the lemons. Chop lemon peel into ½ inch sections. Juice the lemons, and then combine fruit, sugar, peel and juice in a heavy-bottomed stockpot. Cover and let sit for at least three hours. Bring to a low boil over medium heat, stirring occasionally with a wooden spoon. Once the jam is boiling, turn the heat to low—you will need to stir constantly to prevent the jam from burning.
Test the jam for setting by pulling the spoon out of the jam and watching the liquid fall from the spoon. Once it falls off of the spoon in a drippy curtain, it is ready to can. Sterilize jars and lids and can according to the health and safety instructions in the Ball Blue Book of Canning].

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