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Apple Pie Jam Recipe

Apple Pie Jam Recipe

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. YIELD: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


  • 1. In a large kettle, combine apples and water. Cover and cook slowly just until tender. Measure 4-1/2 cups apples; return to the kettle. (Discard the rest or save for another recipe).
  • 2. Add sugar and butter to kettle; bring to a full rolling boil, stirring constantly. Stir in pectin; return to a full rolling boil. Boil 1 minute, stirring constantly.
  • 3. Remove from the heat; stir in spices. Skim off foam. Pour hot jam into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling-water bath. 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.

Nutritional Facts

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

Reviews for Apple Pie Jam

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Reviewed Nov. 16, 2017

"I have made this twice and it is perfect both times!! Would make a great gift around Christmas time. SUPER yummy : )"

Reviewed Nov. 4, 2017

"I made this recipe, and it turned out perfect. I took a tip from another reviewer, and only added 3 1/2 cups of sugar. This will be a perfect addition to the jar soups that I make for Christmas gifts. Thanks for the recipe....perfect for all of our Michigan apples."

Reviewed Sep. 13, 2017

"I skipped the spices here and used cinnamon instead because that's what I use for my apple pies and apple butter. Turned out delicious."

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!"

Reviewed Dec. 3, 2015

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

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"

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."

Reviewed Apr. 24, 2015

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

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."

Reviewed Dec. 4, 2014

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

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