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

Apple Pie Jam Recipe

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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

Ingredients

  • 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

1 serving (2 tablespoons) equals 76 calories, trace fat (trace saturated fat), trace cholesterol, 1 mg sodium, 20 g carbohydrate, trace fiber, trace protein.

Directions

  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

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.

Reviews for Apple Pie Jam

AVERAGE RATING
   (32)
RATING DISTRIBUTION
5 Star
 (25)
4 Star
 (4)
3 Star
 (2)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Sep. 28, 2014

My family thinks this is a keeper.

MY REVIEW
Reviewed Sep. 22, 2014

Hi Ceege, we have verified with a number of experts that the processing time would be the same time listed in the recipe.

susieQTee, yes, you would store it in the refrigerator for 4 to 6 weeks.

MY REVIEW
Reviewed Sep. 16, 2014

I'm extremely new to canning. I have a question that I think the info for should've been included in the instructions for us canning newbies: can anyone tell me once a jar is opened does it get stored in the fridge, and, for how long will it last once opened? Thanks ahead of time to all my other ToH reviewers :)

MY REVIEW
Reviewed Sep. 15, 2014

Question to the editor. Is it okay to make this jam in pint canning jars? If so, does the processing time need to be increased? I am fairly new at canning and don't want to do anything that would ruin the jam or waste the apples. I only have pint size jars and really do not want to purchase a lot of the 1/2 pint size. Thanks for your help.

MY REVIEW
Reviewed Sep. 12, 2014

made 7 half pints of this apple pie jam...Delicious! best apple jam I ever had. will be making more of it for the winter months. thanks for this recipe

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