Apple Pie Jam tastes like apple pie on a spoon.
This apple pie jam tastes like apple pie on a spoon, it’s full of apple and cinnamon. It’s perfect on toast or hot biscuits in the morning. I even have a plan to use it with a cookie recipe I am working on.
I used both Granny Smith apples and Rome’s in the jam. I wanted an apple that would fall apart and cook down and another that would hold it’s shape like the granny smith’s do. These two worked really well together and made a great tasting jam.
Apple Pie Jam
Author: Mary Ellen
Recipe type: Jam, Canning
Prep time:
Cook time:
Total time:
Serves: 5 - 6 pints
This apple jam tastes like apple pie on a spoon.
Ingredients
- 6 cups apples chopped and peeled
- 1 cup water
- 1 package pectin
- 2 tablespoons butter
- 4 cup sugar
- 1 cup brown sugar
- 2 teaspoons cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon cloves
Instructions
- Wash and sterilize your jars and lids. Keep jars hot until ready for use. Bring a large pot of water to a boil to water bath the jam after making. The pot must be large enough to fully surround and immerse the jars in water by 1 to 2 inches and allow for the water to boil rapidly with the lid on.
- Add the apples and water and bring to a boil. Add the pectin and butter. Bring to a full rolling boil and add sugars and spices. Bring back to a full rolling boil hard 1 minute, stirring constantly. Remove from heat and skim off foam with a metal spoon.
- Put the jam into the jars. Wipe the top edges of the jars to make sure they are clean. Add the lid and ring, Tighten.
- Place jars in water bath. Put lid on pan after making sure jars are covered. Leave jars in bath for 10 minutes in boiling water. Remove from water and place on a towel. Lids should start to pop in a few minutes. If one doesn't refrigerate that jar or redo using a new lid. If the tops of the jars are clean and dry when you add the lids they should seal.
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This looks delicious! I want some for breakfast!
Come on over for breakfast and I’ll cook!
made this yesterday and it was SOOOOOOOO good!!!!!!!! easy to make, as ive made lots of jams before.. good on toast, english muffins or even ice cream… got 7 pints out of it.. so giving all family members a jar and will definitley make for of this!!!!!
Thanks Ruth for some feedback! so glad you loved it!!!
Quick question! Do you peel the apples or leave the peels on?
Peel the apples.
What kind of apples did you use.
Hi Janet, I used Granny Smiths and Gala’s.
the recipe calls for a package of pectin. I have a jar of powder pectin. How much equals a package? Thanks and I can’t wait to try it.
I don’t know, what does your jar say? If I get it wrong it isn’t going to jell. Can you give me a link to where I can see what you have is and I will see if I can figure it out.
Did you use pints or half pints? Because I used a bit more apples and only came up with 3 and 1/2 pints (using pint jars)
The jars I used were pints.
I only got 3 pints, as well, and followed the recipe exactly. Still looks and tastes good, just not as much product!
I’m the founder/moderator for Punk Domestics (www.punkdomestics.com), a community site for those of use obsessed with, er, interested in DIY food. It’s sort of like Tastespotting, but specific to the niche. I’d love for you to submit this to the site. Good stuff!
Thanks Sean for the invite! I will be thrilled to submit it….
I made this and it tastes so yummy! I ate my apples dipped in it and it was a great topping. I got 7 half pints (the 1 cup jelly jars). Thanks for the recipe
You’re welcome! Glad you are enjoying it….
Did you use Dark or Light Brown Sugar ?
I used light brown sugar.
can you use the liquid pectin or does it have to be the powder one?
I’ve not tried the liquid in this recipe but I don’t see why it wouldn’t work. I usually just grab the powdered one because that is the one I am used to working with.
Can you use allspice in this recipe or should that just be used in pumpkin? This is our first time we are going to make this.. Sounds soooo yummy.
Yes you can add some allspice to the recipe. I’d be careful how much. I wouldn’t do more than 1/2 teaspoon, maybe less. Let me know if you do!
Is it ok to can this with that much butter in it or will the butter cook off?
I canned it and it was fine. We ate it pretty quickly and it was all gone in less than a month.