Apple Pie Jam Recipe
Apple Pie Jam Recipe photo by Taste of Home
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Apple Pie Jam Recipe

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4.5 53 43
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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
TOTAL TIME: Prep: 30 min. Process: 10 min.
MAKES:56 servings
TOTAL TIME: Prep: 30 min. Process: 10 min.
MAKES: 56 servings


  • 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

Nutritional Facts

2 tablespoons: 76 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 20g carbohydrate (19g sugars, 0 fiber), 0 protein.


  1. 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.)
  2. 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.
  3. 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.
  4. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process 10 minutes. Remove jars and cool. Yield: 7 half-pints.
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.
Originally published as Apple Pie Jam in Cookin' Up Country Breakfasts Cookbook 1994, p56

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onebzemom User ID: 705045 255993
Reviewed Oct. 26, 2016

"After reading ALL the reviews, I made the recipe ALMOST exactly as stated. I weighed out exactly 2 pounds of peeled, sliced apples (Rome is what I had), added the 1 cup water and cooked until very tender. When I measured, it was exactly 4 1/2 cups! There were NO apples or any water left. Added the 5 cups of sugar and 1/2 tsp. butter, boiled and added a 1.75 oz. box of Sure-Jell pectin with the spices. Continued with the water bath and got exactly 7 half pints! I agree that it's a bit sweet, for my taste, but other than my not having the liquid pectin, everything in the recipe was spot on. And the jam set up perfectly. So, I'll be making this recipe again!"

whiterockhaven User ID: 8646651 238665
Reviewed Dec. 3, 2015

"As it was my first time making this recipe, I followed the directions. The jam did not set."

suzydew User ID: 6897163 233404
Reviewed Sep. 24, 2015

"do you drain the water after apples have cooked or keep it in the pan when returning the apples to it"

sunsugar User ID: 1535565 231079
Reviewed Aug. 11, 2015

"This was so good I had to make more. Everyone I've shared it with loves it. Yes, it does taste just like the all American apple pie."

MrsOwens User ID: 7095603 225359
Reviewed Apr. 24, 2015

"Yum! Will make again! No need to say more!"

piehlar User ID: 4350572 222424
Reviewed Mar. 9, 2015

"My family loves this jam! I like to use a variety of cooking apples which produces a little different texture, depending upon choices, but it has always been a no fail recipe for me! I use it on toast as well as in fruit bars and jam cake."

tabbibabi User ID: 7927432 214003
Reviewed Dec. 4, 2014

"do I have torefrigerate the jam after I make it"

creativedolan User ID: 4465854 213877
Reviewed Dec. 3, 2014

"I made this jam every year as Christmas gifts. It's ALWAYS a hit!!"

joyceisfree User ID: 1022497 40075
Reviewed Oct. 28, 2014

"I am on the east coast so our favorite apple is the Macintosh, do you think it would work with those?"

DiannMarie User ID: 8032191 16217
Reviewed Oct. 12, 2014

"I made this for the first time and tried a bit of the left over that didn't fit in the jar; I thought it was too spicy. But after letting it sit over night and having it on toast the next morning it was very good....a keeper. I was wondering though if you could use apple pie spice in place of the cinnamon and nutmeg....anyone know?"

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