Description
This Delicious Apple Pie Jam recipe captures the cozy, warm flavors of fall by combining fresh apples with apple juice, lemon, and a blend of classic spices. Perfect for canning, this jam features a smooth, spiced apple flavor reminiscent of homemade apple pie, ideal for spreading on toast or adding to desserts.
Ingredients
Scale
Fruits and Liquids
- 6 apples, peeled and diced (Granny Smith recommended for balanced acidity)
- 2 cups apple juice (organic preferred)
- 1 small lemon, zest and juice
- 1 tablespoon apple cider vinegar
Spices and Flavorings
- 1 pinch salt
- 1 teaspoon vanilla extract
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground ginger
- 0.5 teaspoon ground cardamom
- 0.25 teaspoon ground cloves
- 0.25 teaspoon ground nutmeg
Sugar and Gelling Agent
- 3 tablespoons powdered pectin (avoid liquid pectin for this recipe)
- 3 cups granulated sugar
Instructions
- Prepare the fruit mixture: In a large pot, combine the peeled and diced apples, apple juice, lemon zest and juice, apple cider vinegar, and a pinch of salt. Stir well to blend all ingredients.
- Cook the apples: Place the pot over medium-high heat and bring the mixture to a boil. Once boiling, reduce heat and let it simmer for 10-12 minutes until the apples are tender and soft.
- Add spices and pectin: Stir in the warm spices—cinnamon, ginger, cardamom, cloves, and nutmeg—along with vanilla extract. Gradually sprinkle in the powdered pectin while stirring continuously to ensure even distribution.
- Boil the mixture: Turn the heat back up to high, bringing the jam mixture to a full rolling boil that cannot be stirred down.
- Add sugar and cook: Add all the granulated sugar at once, stirring constantly to maintain the rolling boil. Continue boiling for 1 minute to activate the pectin and achieve proper gel consistency.
- Fill jars: Carefully ladle the hot jam into 5 half-pint sterilized jars, leaving appropriate headspace at the top for expansion during processing.
- Remove air bubbles and seal: Run a non-metallic knife or spatula along the inside edges of the jars to release air bubbles. Wipe the rims clean with a damp cloth, then seal the jars with new lids and screw bands.
- Process jars in boiling water bath: Place the sealed jars in a boiling water bath canner for 10 minutes to ensure proper preservation. Adjust the processing time for altitude if necessary.
- Cool and store: Remove jars carefully and set them aside undisturbed at room temperature. Let them cool for 24 hours until sealed properly. Store in a cool, dark place.
Notes
- Use Granny Smith apples for the best balance of tartness and sweetness in the jam.
- Do not substitute liquid pectin as powdered pectin gives the right texture.
- Adjust boiling water bath time based on your altitude to ensure safe canning.
- Ensure jars and lids are sterilized before filling.
- The jam can be stored for up to one year if sealed and stored properly.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Jam
- Method: Stovetop
- Cuisine: American
