Apple Rosemary Jam Recipe
Westwind orchard apple rosemary jam 8 oz. jar.
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Ingredients
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Fruits
Herbs & Spices
Sweeteners
Acid
Pectin
Water
Method
Preparation
- 1
Prepare the Apples
Peel, core, and dice the apples into small pieces. Measure 4 cups of the diced apples and set aside.
- 2
Prepare the Rosemary
Finely chop the fresh rosemary and set aside.
Cooking the Jam
- 3
Combine Ingredients
In a large pot, combine the diced apples, chopped rosemary, granulated sugar, brown sugar, ground cinnamon, salt, lemon juice, and water.
- 4
Cook the Mixture
Bring the mixture to a boil over medium-high heat, stirring frequently until the sugars dissolve and the apples begin to break down.
- 5
Add Pectin
Once boiling, stir in the pectin and continue to boil for an additional 5-10 minutes, stirring constantly.
Canning the Jam
- 6
Prepare Jars
While the jam is cooking, prepare your canning jars by sterilizing them in boiling water for 10 minutes.
- 7
Fill the Jars
Carefully ladle the hot jam into the sterilized jars, leaving about 1/4 inch of headspace at the top.
- 8
Seal the Jars
Wipe the rims of the jars with a clean cloth to remove any residue, then place the lids on and screw on the metal bands until they are fingertip-tight.
- 9
Process the Jars
Process the jars in a boiling water bath for 10 minutes to ensure a proper seal.
- 10
Cool and Store
Remove the jars from the water bath and let them cool on a clean kitchen towel. Once cooled, check the seals and store the jars in a cool, dark place.
