Ingredients
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
Preparation
In large bowl, mix apples, sugar, cinnamon and ginger; toss to coat. Set aside at room temperature 30 minutes.
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.
Use ladle to transfer jam into clean jars, leaving about 1/2 inch space at top of each jar. Place lids on top, and allow to cool to room temperature (at least 2 hours), before freezing. Defrost jam in refrigerator before using.
