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Honey Lemon Apple Jam


  • 12 cups chopped apples
  • 2 cups lemons juice I used a combination of freshly squeezed Meyer lemon juice and bottled
  • 2 cups honey
  • 3 cups sugar
  • 1 envelope of liquid pectin can be omitted if you use a few firm, green apples
  • zest of three lemons


  • Prepare your canning pot, as well as seven pint jars, lids and rings.
  • Combine the chopped apples and lemon juice in a large, heavy-bottomed pot (an enameled Dutch oven works well here) and cook over medium-low heat, stirring frequently, until the apples have broken down. When you’ve got a nice, chunky applesauce, add the honey and sugar and stir to incorporate.
  • Bring the fruit to a boil and cook for at least five minutes at a roll (watch out though, it will bubble and depending on the size of your pot, can get a little splashy). Add pectin and boil for a few minutes more, to active the pectin. When it seems nice and jammy, turn off the heat and stir in the lemon zest.
  • Fill jars, wipe rims (this jam is sticky, so you may need to add a bit of white vinegar to your towel, to help ensure a clean rim), apply lids and screw on bands. Process in a boiling water canner for ten minutes (if you are above 1,000 feet in altitude, adjust your processing time accordingly).
  • Eat on toast, spoon on muffins or use to glaze roasted chicken pieces.