Apple jam with honey and nuts is a comforting and delicious preserve that combines the natural sweetness of apples with the rich flavor of honey and the crunch of nuts. This jam is perfect for spreading on toast, using as a filling in pastries, or pairing with cheese. Here’s how to make it:
Apple Jam with Honey and Nuts
Ingredients:
- 4 cups peeled, cored, and finely chopped apples (about 6-8 medium apples)
- 1/4 cup fresh lemon juice (about 1 lemon)
- 1/2 cup honey
- 1 cup chopped nuts (such as walnuts, pecans, or almonds; toasted if desired)
- 1 package (1.75 oz) fruit pectin (such as Sure-Jell)
- 2 1/2 cups granulated sugar
Instructions:
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Prepare the Jars: Sterilize your jars and lids by boiling them for 10 minutes. Keep them hot until you’re ready to use them.
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Prepare the Apples: Peel, core, and finely chop the apples. You should have about 4 cups of chopped apples.
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Cook the Apples: In a large pot, combine the chopped apples and lemon juice. Cook over medium heat, stirring occasionally, until the apples are soft and start to break down, about 10-15 minutes.
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Add Honey: Stir in the honey and continue to cook for another 5 minutes.
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Add Pectin: Sprinkle the fruit pectin over the apple mixture and stir well. Bring the mixture to a full rolling boil, stirring constantly.
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Add Sugar: Once the mixture reaches a rolling boil, add the granulated sugar all at once. Stir continuously and return to a full rolling boil. Boil for 1-2 minutes, or until the mixture reaches the desired consistency.
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Add Nuts: Stir in the chopped nuts and cook for an additional 2 minutes, allowing the nuts to distribute evenly in the jam.
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Test the Jam: To check if it’s ready, place a spoonful of jam on a cold plate and let it sit for a minute. Run your finger through the jam—if it wrinkles and holds its shape, it’s done. If not, continue boiling for another minute and test again.
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Fill the Jars: Ladle the hot jam into the prepared jars, leaving about 1/4 inch of headspace. Wipe the rims with a clean, damp cloth to remove any residue. Place the sterilized lids on top and screw on the metal bands until fingertip-tight.
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Process the Jars: Process the jars in a boiling water bath for 5-10 minutes to ensure they’re sealed. The water should cover the jars by at least an inch.
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Cool and Store: Remove the jars from the water bath and let them cool completely on a clean towel or cooling rack. You should hear the “pop” of the lids as they seal. Store the sealed jars in a cool, dark place. Unsealed jars can be refrigerated and used within a few weeks.
This apple jam with honey and nuts offers a lovely combination of sweet, nutty, and slightly tart flavors. It’s a great addition to your pantry and a wonderful treat to share with friends and family!
