Taste of Home Apple Pie JamAlthough I've been canning for years, I've never found a good apple pie jam recipe, so I created this one.

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Place them in a colander and rinse well with water, or put the berries in a sink or bowl of water, and then drain well in a strainer. Some fruits are low in pectin, however, and so need a little more help, for example apricots, rhubarb and strawberries. Sugar concentration increases more quickly when cooking at high altitude, decreasing the target temperatures for specific sugar cooking stages.Jam-making conjures up images of domestic idylls, an escape to the mountains to live on your wits, and jam.

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Finally, let the jam cool for about ten minutes, then spoon the jam into jars that have been thoroughly washed, and heated in the oven to sterilize. If your hair is on the finer side and a cream like Hicks is too heavy, try this stick consistency above your ear, starting with a small amount," Redway suggests. Also, reasonable amount of a Class II preservative, a pH adjusting agent, and an antifoaming agent is acceptable.Others, such as strawberries, don’t have much and may require an added dose of commercially packaged pectin (generally made from citrus fruit peels) to help the gelling process along. A number of factors need to be just right to achieve a perfectly set jam – and chemistry can help explain why. Arrange the jelly bag on a stand or up-turned stool with a large bowl beneath, ready for the fruit juice to drip through.