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Apple Pie Jam

 Apple Pie Jam
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
56 ServingsPrep: 30 min. Process: 10 min.


  • 4 to 5 large Golden Delicious apples, peeled and sliced (about 2 pounds)
  • 1 cup water
  • 5 cups sugar
  • 1/2 teaspoon butter
  • 1 pouch (3 ounces) liquid fruit pectin
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon ground mace, optional


  • In a Dutch oven, combine apples and water. Cover and cook slowly
  • until tender. Measure 4-1/2 cups apples; return to the pan. (Save
  • remaining apple mixture for another use or discard.)
  • Stir in sugar and butter. Bring to a full rolling boil over high
  • heat, stirring constantly. Stir in pectin. Continue to boil 1
  • minute, stirring constantly.
  • Remove from heat; skim off foam. Stir in spices. Carefully ladle hot
  • mixture into seven hot half-pint jars, leaving 1/4-in. headspace.
  • Remove air bubbles and adjust headspace, if necessary, by adding hot
  • mixture. Wipe rims. Center lids on jars; screw on bands until
  • fingertip tight.
  • Place jars into canner with simmering water, ensuring that they are
  • completely covered with water. Bring to a boil; process 10 minutes.

2 of 2

Apple Pie Jam (continued)

Directions (continued)

  • Remove jars and cool.
  • Yield: 7 half-pints.
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.