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4 from 3 votes

Apple Pie Jam With Bourbon

Apple Pie Jam with Bourbon is a low-sugar cooked jam made with Pomona’s Universal Pectin and adapted from Pomona’s Apple Pie Jam recipe by Kim Pedley of Township Valley Farm in Browns Valley, California. Pomona’s Universal Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.
Kim says: “I made this Apple Pie Jam with Bourbon for gifts. I used a combination of apples (Honey Crisp, Opal, Green Dragon, and Pink Lady) for a great layered flavor.”
Servings 5 cups

Ingredients

  • 3 to 4 pound apples 9 to 12 medium apples
  • ¼ cup up to ½ cup water
  • 4 cups of cooked apple sauce with some apple chunks from ingredients above
  • 2 teaspoons calcium water see step #1
  • ¼ cup lemon juice bottled
  • 1 teaspoon lemon zest
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • 3 Tablespoons Kentucky Bourbon Whiskey
  • 2 teaspoons Bourbon Vanilla
  • ¾ cup brown sugar
  • ¾ cup white sugar
  • 2 teaspoons Pomona’s Pectin mixed with sweetener

Instructions

  • Before you begin, prepare calcium water.
    To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.
    Extra calcium water should be stored in the refrigerator for future use.
  • Prepare boiling water canner. Heat jars in simmering water until ready for use. Wash lids and bands and set aside.
  • Peel, core, and chop all the apples except one. Put the chopped apples into a sauce pan with the water. Bring to a simmer and simmer covered, stirring and mashing occasionally, until you have fairly smooth apple sauce.
  • Meanwhile, chop the final apple into small pieces and put into a separate small sauce pan with a little water and simmer for about 3 to 5 minutes until fork tender. Stir the apple chunks into the apple sauce. Remove from heat and measure out 4 cups of apple sauce and apple chunks.
  • Put measured amount of cooked apple sauce with chunks into sauce pan.
  • Add calcium water, lemon juice, lemon zest, cinnamon, nutmeg, and allspice, and mix well.
  • Measure full amount of sugar into a bowl. Thoroughly mix pectin powder into sugar. Set aside.
  • Bring fruit mixture to a full boil. Add pectin-sugar mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin.
  • Add the Bourbon Whiskey and the vanilla extract now and stir well. Once the jam returns to a full boil, remove it from the heat.
  • Remove hot jars from canner and fill jars with (marmalade/jam/jelly), leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims and put on lids and screw bands, tightening bands only to “fingertip tight” (until resistance is met, and then just the tiniest bit more). Place jars in the hot water, on the rack inside the canner. (Make sure jars are upright, not touching each other or the sides of the canner, and are covered with at least 1-2 inches of water). Place the lid on the canner, bring the canner to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.)
  • Turn off heat and allow canner and jars to sit for 5 minutes. Then, remove jars from canner. Allow jars to cool undisturbed for 12-24 hours. Then, confirm that jars have sealed, then store properly. Eat within 1 year. Lasts 3 weeks once opened.