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Although I've been canning for years, I've never found a good apple jam recipe, so I created this one. My husband of 41 years and I love this jam so much because it tastes just like apple pie…without the crust! —Audrey Godell, Stanton, Michigan
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Nutritional Facts 1 serving (2 tablespoons) equals 76 calories, trace fat (trace saturated fat), trace cholesterol, 1 mg sodium, 20 g carbohydrate, trace fiber, trace protein.
Originally published as Apple Pie Jam in Cookin' Up Country Breakfasts Cookbook , p56
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Reviewed on Dec. 09, 2012 by craftygrl46
omg its so good, taste like apple pie, good on anything even ice cream
Reviewed on Nov. 15, 2012 by rudycat2
This is so good! making another batch for Christmas presents
Reviewed on Sep. 22, 2012 by jbielinski
A little putzy but well worth the time spent making it! Haven't tried it yet but it looks very nice in the jars and would make great gifts!
Reviewed on Sep. 21, 2012 by mamajj
I made it for my kids and they loved it, this is a keeper for sure.
Reviewed on Sep. 16, 2012 by novascotiagirl9
quick question when I am done cooking the apples do I leave the water in the pot when returning it to the pan???
Reviewed on Sep. 12, 2012 by Suzie
Actually I have never made this recipe but definitely want to try it. It sounds wonderful. What I am wondering if it I can just freeze it instead of sealing in a hot bath?
Reviewed on Sep. 05, 2012 by VictoriaElaine
The apples I used were small, so I used a scale & weighed out 2 lbs, which ended up being around 8 or 9 apples. Followed the recipe exactly, but didn't use the mace. I ended up with exactly 6 half pints. This jam is so tasty & it really does taste like apple pie! Will make a great Christmas gift!
Reviewed on Dec. 27, 2011 by udderlymooving
I make jam to sell to raise money for my Susan G Komen 3day for the Cure so I decided to try this recipe for the holidays and it is AWESOME! I made it with liquid pectin like it says and it is perfect! I am not sure why the one person above couldn't get it right but this is easy and I wouldn't change a thing!
Reviewed on Dec. 26, 2011 by OrangeMaple23
This is a GREAT recipe for Christmas gifts. Everyone i have given this too LOVES it and wants the recipe. I will definitely be making this next year.
Reviewed on Dec. 15, 2011 by aloha_todos
I made two batches. In both batches I had to nearly double the amount of apples to get to the 4 cups after cooking. The first batch turned out great, but on the second batch, I realized the recipe calls for liquid pectin. The first time I used the powder and it turned out great, but I do not want to make it that way as I want to ensure the sugar and other ratios are correct for best canning practies...even though food born illnesses are rare with sugared items, I'm not risking it. So the second time I used the liquid pectin and it did not set even after a few weeks. I'm an avid cook and canner and am searching online for a better recipe for this.
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