Apple Pie Jam
- 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 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.
2 tablespoons: 76 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 20g carbohydrate (19g sugars, 0 fiber), 0 protein.
Nov 16, 2017
I have made this twice and it is perfect both times!! Would make a great gift around Christmas time. SUPER yummy : )
Dec 31, 1969
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.
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.
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!
Dec 3, 2015
As it was my first time making this recipe, I followed the directions. The jam did not set.
Sep 24, 2015
do you drain the water after apples have cooked or keep it in the pan when returning the apples to it
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.
Apr 24, 2015
Yum! Will make again! No need to say more!
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.
Dec 4, 2014
do I have torefrigerate the jam after I make it