Apple Rosemary Jam

Apple Rosemary Jam

  By  , ,

October 27, 2015

  • Yields: 8 - 16-ounce freezer containers
Apple Rosemary Jam


1Peel, core and medium dice the apples. Hold the apples in the 8 cups of water to keep them from browning.

2In a large pot pour the apples with the water and turn onto medium high heat.

3Once the apples start to simmer add the sugar and the rosemary, allow simmering until the sugar is dissolved.

4Add the Mrs. Wages® Fruit Pectin Home Jell® and simmer for 15 minutes.

5Remove from heat and portion into 16-ounce containers or freezer safe zip loc bags.


16 cups Apples (peeled, seeded and medium diced)

4 cups sugar

8 cups water

1 cup rosemary (fresh minced)

1 box Mrs. Wages® Fruit Pectin Home Jell®


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Mrs. Wages® Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.

Unless otherwise noted, user-submitted recipes have not been tested by the Mrs. Wages'® test kitchen and are not endorsed by the Mrs. Wages® brand or by KPFG. For more information, please read the legal notice.

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