Apple pies have long graced the American dining tables. They are one of the baked staples of our mothers and grandmothers whose recipes have been passed down from different generations. No one can resist the warm and comforting scent of caramelized apples along with cinnamon and other spices used. The best part about the apple pie is definitely the filling. The jam-like consistency of the filling mixed with the crisp apples provides a great contrast to the flaky apple pie. No wonder apple pie has been a hit for generations.
Baking apple pie is a lovely thing to do, but it can also be a time-consuming and labor-intensive process. In these modern times, there’s always a fast alternative that won’t compromise your flavorful experience. The answer lies in your delicate bottles of hot apple pie jam.
Hot Apple Pie Jam Trivia
- Apple pies have one of the longest culinary histories. Archaeologists found evidence that humans have been consuming apple pies since 6500 B.C.
- The oldest Apple Pie recipe can be traced from a cookbook in England published in 1381.
Hot Apple Pie Jam Buying Guide
Hot apple pie jam can be purchased in grocery stores, department stores, or even online. However, check the label to identify the ingredients used in the production. Commercially produced hot apple pie jam contains preservatives, chemicals, and additives that can harm a person’s health.
If you want to purchase homemade, natural, or artisan-made products, then check your local farmer’s markets or check the nearest artisan food stalls available in your area.
Hot Apple Pie Jam Production & Farming in Texas
There are a lot of apple varieties grown in different parts of Texas, even though not all apple varieties can be grown in the Lone Star State. The High Plains region in Lubbock and the Davis Mountains in Texas are just two of the areas where apples grow and thrive.
Apple varieties such as Pink Lady, Gala, Royal Gala, Imperial Gala, and Fuji can be grown in the medium and high chill areas of Texas. Meanwhile, Dorsett Golden and Anna are grown in the lower chill areas.
Preservatives and Chemicals
Jams, jellies, and preserves are made with four basic ingredients: fruit, pectin, acid, and sugar.
Fruit or vegetable is the base for any jams, jellies, or preserves. It is essential to use firm and ripe fruit for jams as over-ripe fruits will result in a liquidy set. Meanwhile, an under-ripe fruit will have fewer juices and under-developed flavors. Taste the fruits first before using them on your jam.
Pectin is essential to achieve the gel-like consistency of the jam. In simpler terms, pectin is necessary to set the jam. It is important to know the difference between pectin and gelatin. Pectin is a natural starchy substance usually found in fruits while gelatin is derived from animals. Certain types of fruits have different pectin levels. Strawberries, blueberries, and peaches are low in pectin meanwhile blackberries, currants, cranberries, and eastern concord grapes have a high pectin content.
Sugar is another essential ingredient in jams, jellies, and preserves. While people think sugar is just a sweetener, it is much more than that. Sugar is essential in retaining the shape and texture of the fruit. In the case of low-sugar jams, they have a shorter shelf-life because of their consistency. Low-sugar jams should also be paired with low-sugar pectin to successfully achieve the texture. Otherwise, the unsuccessful chemical reaction would result in a less desirable texture.
Citric acid, malic acid, and tartaric acid are commonly used in jams and jellies. Acids are essential to bind and form the pectin. Most people can easily purchase powdered forms of acid, but the acid of lemon juice or other citrus fruits would suffice
Hot canning method remains to be the safest method of preserving jams, jellies, and preserves. When canning jars, it’s best to use a new lid to prevent mold and bacterial growth. You can also sterilize old lids for a couple of minutes, wipe and air dry it for economic purposes. The key point here is that the jars should be free from cracks or chipped areas. The metal ring bands should not be deformed or have any traces of rust. It should fight tightly and not be bent to prevent air pockets from contaminating the hot apple pie jam.
Enjoying Hot Apple Pie Jam
It’s great to have a hot apple pie jam as a component of sweet rustic desserts. Use it as a filling for apple pies, apple pie pockets, cakes, biscuits, donuts, and beignets. You can also use it to fill cakes, cupcakes, muffins, and other delectable desserts.
You can never go wrong with hot apple pie ham.
Properly storing either commercially-produced or homemade blackberry pepper jam will determine how long you can keep the flavor quality and shelf-life. All unopened artisan-made jams should be stored in a cool, dark place, and should be consumed within a year. although, you can consume it for a maximum of three to six months to enjoy the flavors as time will modify the flavors, colors, and textures of the jam.
Once opened, always refrigerate the blackberry pepper jam and consume it within two to three weeks since the jams will deteriorate faster once opened and exposed to varying temperatures.
Always check for signs of spoilage before eating the jam. Those with mold or yeast growth in the lids or the glass wall and having fermented or yeasty odors should be immediately discarded.
RUSTIC SPICED APPLE PIE JAM
4 to 5 large Golden Delicious apples, peeled and sliced (about 2 pounds)
1 cup water
5 cups sugar
1/2 teaspoon butter
1 pouch (3 ounces) liquid fruit pectin
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground mace, optional
- In a Dutch oven, combine apples and water. Cover and cook slowly until tender. Measure 4-1/2 cups apples; return to the pan. (Save remaining apple mixture for another use or discard.)
- Stir in sugar and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil for 1 minute, stirring constantly.
- Remove from heat; skim off foam. Stir in spices. Carefully ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding the hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
- Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process 10 minutes. Remove jars and cool.