Raspberry Apple Honey Jam |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This recipe is just like my regular raspberry/apple jam but with the addition of honey and a hint of vanilla. You can omit the vanilla if you wish, but it's such a small amount all it does is bring out the other flavors. This recipe is a small batch, makes 6 half pint jars. You can easily double this recipe. Enjoy! Ingredients:
3 -4 cups mashed raspberries (equals 6 pints, a little over 1 pound) |
1 apple (diced with skin) |
1/2 cup sugar |
1 cup honey |
1/4 cup lemon juice |
2 teaspoons dry pectin |
1/2 teaspoon vanilla |
Directions:
1. Wash and mash berries.
2. Dice apple into tiny pieces - you can leave the skin on.
3. Add mashed berries, apple, and lemon juice in pan and cook until it boils, stirring a few times.
4. Let fruit cook for about 15 to 20 minutes. Stirring occasionally.
5. In separate bowl, combine sugar and pectin and stir together.
6. Add sugar/pectin mixture into the fruit and stir.
7. Next add the honey and vanilla. Stir well.
8. Cook for about 10 more minutes.
9. Remove from heat and fill jars to 1/4 of top. (Recipe makes six 8oz. jars).
10. Wipe rims clean and screw on 2-piece lids.
11. Submerge sealed jars into hot water at 200 degrees (or boiling) for 10 minutes. You will hear a pop sound once jars are removed from water - that is when the lids are sealed. Let cool on your kitchen counter.
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