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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 Oct. 29, 2011 by Koswlb
We made 6 batches of this jam. Excellent.
Reviewed on Oct. 22, 2011 by favcooker
Was easy to make and my husband loved it, especially on ice cream.
Reviewed on Oct. 18, 2011 by the4taals
I doubled the apples and spices, halved the water and sugar, used half brown sugar, really tasty, may even reduce sugar to 1/4 next time.
Reviewed on Oct. 18, 2011 by Saybeebisber
Just finished making this recipe for the second time. I cut the sugar to 3 1/2 cups as it was too sweet for my taste. My husband loves it over pancakes. My supply is dwindling, I just hope I will have enough for Christmas gifts. From now on I plan to have plenty on hand for giving. It's a keeper for years to come TOH, you're the best.
Reviewed on Oct. 04, 2011 by Koswlb
We have made two batches of this jam in the last few days. Yummy! Worth the time and effort. Left out the mace.
Reviewed on Sep. 21, 2011 by carol ann a
Wonderful recipe. We love it. We have a large tree of Grimes Golden Apples to work up. Thanks for the recipe. WV.
Reviewed on Aug. 20, 2011 by chefandersen
This was really good. Since I have kids though, I made some adjustments. I added an entire can of apple juice concentrate, no sugar, and a can of apple sauce. I tastes just like apple pie filling. I am going to be making this as gifts for the holidays.
Reviewed on Jul. 24, 2011 by standswithspirit
i made this recipe one day and brought the jam with me to a native american gathering. It recieved RAVE reviews. I only added 1/2 the sugar it called for. Everyone wants the recipe. Thanks to the original maker and to the taste of home publishers for posting this recipe. :-)
Reviewed on Apr. 30, 2011 by PurpleMariposa
I actually haven't made it yet but, I'm sure after reading all the good reviews I will want to make it again. I am just wondering like some of the others if it can be made like a freezer jam. I can hardly wait to try it. Thank you for inventing and sharing this recipe.
Reviewed on Mar. 05, 2011 by millertand
I was wondering if jars can be sealed by turning them upside down instead of using the water canner,
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