Putting Up: Apple Pie Jam

puttingup

I knew for sure that I wanted to participate in the Putting Up blogging event as soon as I saw the announcement, because last year is the year I learned to do home canning. But I wasn’t sure what I could make – it’s just the beginning of the growing season here, and strawberries aren’t even in season yet. And since my main priority in canning is keeping it local, I decided to drag out an oldie but goodie that I made late last summer.

applepiejam

This Apple Pie Jam tastes just like what it sounds like – apple pie filling. Rather than using it as jam on toast (which I’m sure would be tasty as well), I’ve been heating it up and using it as a sauce for pancakes, a glaze for pork chops, etc. Keep an eye out to see how I use it for this month’s Recipe Remix. :)

Best Apple Pie Jam
recipe courtesy Recipezaar

4 cups tart apples, chopped
1 1/2 tbsp. lemon juice
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
4 c. sugar
1 c. brown sugar, packed
1 (1 3/4 oz) box dry pectin
1 tsp. butter

Measure apples in a measuring cup, and then add in the same measuring cup water to fill up to the 4 cup line (with the apples in it). Put into a heavy saucepan. Add pectin, butter, spices and lemon juice. Bring to a boil.

Add sugars and bring back to a full rolling boil, and boil for 1 minutes, stirring constantly. Remove from heat, and skim off any foam.

Ladle into hot sterilized jars, leaving 1/4″ headspace. Put on lids, and process in water bath 10 minutes.

32 thoughts on “Putting Up: Apple Pie Jam

  1. Pingback: 101 Homemade Jam, Jelly & Marmalade Recipes : TipNut.com

  2. Thank you for the great recipe! I can homemade jam in the summer and this sounds like a great one to make for the house and even Christmas gifts.

  3. i made this jam last fall and then gave it away at christmas as presents. now that it's apple time again, i'll be making it this weekend. This is the best recipe, not only easy to make but with amazing results too!

  4. Im getting apples this weekend from an orchard. This sounds so easy to make. Cant wait to
    try it out.

  5. This looks so yummy. I am going to try this recipie for christmas presents. Wish me luck, I am a beginner.

  6. well i have never done this before but want to start. it would be great to do really well at it. Unfortunately I dont know what a water bath is….. just soaking it in water? man i feel dumb for asking that question…

  7. You maybe don't need this information anymore, nearly a year later, but for anyone following this post:
    A water bath is when you boil the filled jars to kill any microbes and force the air out of the jar so you get a good seal on it. There's a "button" on the top of jam jars (and even store bought pickles) that lets you know if things are sealed properly – you shouldn't be able to push it down if you haven't opened it before.
    You'll need a pot large enough to fit the jars with at least 1 inch of water covering them . It's also a good idea to have a rack so that the jars aren't sitting directly on the stove element and it's easier to load/unload your jars. Boiling times vary for what size jar being used and what elevation you are. You can probably find complete instructions if you google "jam water bath processing" or Bernardin puts out a book with instructions and recipes.

  8. I made this and it’s way to sweet
    I’m wondering if there was a mistake because it’s only calling for 4 cups of apples so 4 cups of white and 1 cup of brown sugar sounds crazy.
    Did anyone else find this to sweet

  9. Hi I am sure someone has replyed by now but what a water bath is is a large pot of boiling water with a rack in to keep your jars slightly off the bottom of the pot and it is a process of putting your canned food into this boiling water with at least one inch of water over the top of the jars and boiling usually for at least 10 min depending on your elevation. I got my canner at Walmart.com for $18.97 and it came with the rack. Great for someone starting out. Hope this helps.

  10. What type of apples do you use for this jam? I’m new to canning and I want to be sure I’m using apples with an appropriately high acidity level. thoughts? opinions? help?! :)

  11. Jodi, I used a mix of different apples for the jam. The recipe, as written, has enough acidity as long as you can it in a hot water bath method.

  12. I would like to make the recipe for Apple Pie Jam, but would prefer to use all natural products. Please can you tel me how many lemons I would have to use instead of the pectin please? Or is there any other natural product I could use instead of the boxed pectin , and if there is something else I could use – how much would I need?

    Also as I am from the UK – what is an equivalent measurement for a ‘cup’ please? Thanks!!

  13. I just made this jam looks and smells great. just waiting for the water bath to finish up. one question how long will this jam last for??? and do you store it in the fridge or is it ok in the cupboard.

  14. @ Melody: apples have negligible acidity; they are preserved by all the sugar. Just pick an apple that has a really good apple flavor.

    @fathead: after sealing jars (make sure the lids actually ‘pop’ and seal)in a water bath you can hold these in a cool dark place (an unheated basement is ideal, tho even a cabinet is fine) for a year. After that the flavors start to dissapear. Any opened jars can be kept in the fridge just like store-bought stuff.

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  17. Hi
    Can you tell me how many jars your apple pie jam instructions will make.
    As well as your other jellies would appreciate it.

    Thanks

    Sharon

  18. I’ve made this jam several times now. It is one of my family’s favorites. I also have sold it at farm swaps and its the first jam I sell out of. Following the recipe I get around 6-7 half pint jars. You can also substitute Unsweetened Applesauce for the apples, just don’t add any water when you do. You’ll get the same amount of jars. Happy Canning!

  19. I tried this jam and it didn’t set. It’s more like syrup but I followed the recipe exactly. What could have happened?

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