Ingredients:

  • 4 lbs firm apples, peeled, cored, and finely diced
  • 1/2 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 2 cups granulated sugar

Instructions:

  1. Combine the diced apples, lemon juice, lemon zest, and sugar in a heavy-bottomed pot. Stir well and let the mixture sit for 30 minutes to macerate the fruit.
  2. Place the pot over medium-high heat and bring the mixture to a rolling boil.
  3. Reduce heat to medium-low and simmer, stirring occasionally, until the mixture transitions from a watery syrup to a thick, mahogany-colored glaze.
  4. Continue cooking until the jam reaches 220°F (104°C) on a candy thermometer, or until it passes the plate test (wrinkles when pushed with a finger on a frozen plate).
  5. Remove from heat immediately to prevent over-cooking and fill sterilized canning jars using a wide-mouth funnel.