Edible Vancouver Autumn 2011 : Page 24
Bernardin’s Award Winning Home Starter Kit Mom’s Apple Pie in a Jar 3/4 cup (175 ml) raisins or dried cranberries 6 cups (1.5 L) chopped cored peeled Granny Smith or other tart apples Grated zest and juice of 1 lemon 1 cup (250 ml) unsweetened apple juice 1 pkg (57 g) BERNARDIN Original Fruit Pectin 9 cups (2.25 L) granulated sugar 1 tsp (5ml) ground cinnamon 1/2 tsp (2 ml) ground nutmeg a If you’re pie you fan of apple luscious will love this apple jam! • Place 9 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID ® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use. • Combine raisins or cranberries, apples, lemon peel and lemon juice, apple juice, cinnamon and nutmeg in a deep stainless steel saucepan. Whisk in the pectin. • Measure sugar and set aside. • Over high heat, bring mixture to a full rolling boil. Add all of the sugar. Stirring constantly, return mixture to full rolling boil that cannot be stirred down. Boil hard 1 minute, stirring constantly. Remove from heat; skim off foam, if necessary. • Ladle hot jam into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using nonmetal-lic utensil, remove air bubbles and adjust headspace, if required, by adding more jam. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining jam. • Follow step by step safe home canning instructions inside Bernardin Original Fruit Pectin. • Makes about 6 x 250 ml jars. For more great recipes and ideas on home canning, visit our website at www.bernardin.ca or scan here. =SYVTIXHIWIVZIWLIEPXL] [LSPIJSSHW [MXLRSEHHMXMZIWSVTVIWIVZEXMZIW o`gd]af_j]\a]flk$n]jq _]fldqhjg[]kk]\lgj]lYafl`] ghlaemefmljalagfYdnYdm] Ykcqgmjn]l]jafYjaYf [[[VE]RIRYXVMXMSRGSQb;b;c;d;d;b;c; 24 | EDIBLE VANCOUVER AUTUMN 2011
