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Learn to preserve your favorite fall produce

Canning isn't as difficult as you think! Alberta Sinclair of Gramma Berta's Pantry shows us how to make and can her Apple Pie Jam.

ENUMCLAW, Wash. — Most people buy jams and preserves off the shelf, but Alberta Sinclair from Gramma Berta's Pantry in Enumclaw, says you can do it yourself.  With a few steps and right tools, Alberta demonstrates how to preserve your favorite fall produce and have sweet jams and savory condiments year-round. 

Gramma Berta's Apple Pie Jam


  • 4 C diced apples (I used gravenstein)
  • 2 T lemon juice
  • 1-1/4 tsp ground cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp ground nutmeg
  • 1 box pectin
  • 4 cups white sugar
  • 1 cup firmly packed brown sugar
  • ½ tsp. unsalted butter


  1. Sterilize jars and lids.
  2. Dice pared and cored apples and place in a 4-cup measuring cup. Cover the apples with water to top of the 4 cup measuring mark.  Place apples in a 6-8 quart pot, add spices, lemon juice, butter and pectin and bring to a full rolling boil.
  3. Stir in the sugar and return to a full rolling boil for 1 minute, making sure to stir constantly to avoid boiling over.  Remove from heat and skim off any foam with metal spoon.
  4. Ladle immediately into prepared jars, filling to within ¼ inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands finger-tight. Process in hot water bath for 10 minutes. Remove to towel-covered surface to cool completely.

Where to Find Gramma Berta's Pantry 

Gramma Berta's Pantry will be at the Festival of Crafts and Gifts at the Enumclaw Expo Center on  November 22, 23, and 25.  

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