Freezer Apple Jam
3 cups Gala apples (about 3), peeled and diced
2 cups Granny Smith apples (about 2), peeled and diced
1 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 box (1.75 oz) fruit pectin
Clean canning jars and lids as well as make sure the jars are warm when they are filled.
- 1 In large bowl, mix apples, sugar, cinnamon and ginger; toss to coat. Set aside at room temperature 30 minutes.
- 2 Place the apples and any collected juices into large pot, and mix in pectin. Heat to boiling; reduce heat to medium, and cook jam until thickened and apples have softened, about 10 minutes.
- 3 Use ladle to transfer jam into clean jars, leaving about 1/2 inch space at top of each jar and place lid on top, leave them standing upside down so it can cool to room temperature (at least 2 hours. If lids do not pop (you can push the top of the lid up and down) do not freeze. This mean it did not seal right, and will need to be eaten within 5 days as long as it was refrigerated. The jam can be in the freezer for one year or refrigerator for a month. Once open use within a week.