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Hot Shot Apple Jam Recipe

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This recipe for Hot Shot Apple Jam, by , is from Some of Marsha's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
6 cups finely diced peeled Apples (6 apples should yield 6 cups)
1 cup Fireball (Cinnamon) Whisky, divided
1/2 tsp. butter
1 package Sure Jell (powdered fruit pectin)
4 cups sugar
1 cup packed brown sugar
1 scant tablespoon ground cinnamon
1 tsp. ground allspice

Directions:
Directions:
In a large stock pot, combine the apples, 1/2 cup whisky and butter. Cook and stir over low heat until apples are tender (about 10 minutes).

Stir in pectin and bring to a rolling boil, stirring constantly. Add the sugars, cinnamon and nutmeg and return to a rolling boil. Boil for 1 minute, stirring constantly.

Remove from the heat and carefully stir in the remaining 1/2 cup whisky. Ladle hot mixture into hot half-pint or pint jars, leaving 1/4-in. head-space. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling water bath or steam canner.

Note - shake jars gently from time to time while cooling (after lid has sealed) to evenly distribute apple pieces throughout the jam.

Number Of Servings:
Number Of Servings:
8 half pints

 

 

 

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