Canning 101 – Apple Pie Jam Recipe
Last week when I made carrot cake jam, a few of you suggested I try making apple pie jam. Um hello, my son LOVES homemade apple pie so I figured he would LOVE his own batch of apple pie jam.
Since Monkey Boy has been a little boy, I’ve always made him his own stash of strawberry jam for his PB & J sandwiches every summer. And well now, we can add apple pie jam to the list of his “must haves.”
Not only did my son love this jam, but we all did. And my house now smell like a giant apple pie factory.
This recipe is a keeper! Try, you’ll see.
Ingredients
4 cups diced apples {I used a mixture of Granny Smith and Pink Lady}
2 tablespoons lemon juice {I used botled}
1 1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 box pectin
4 cups granulated sugar
1 cup firmly packed brown sugar
1/2 teaspoon unsalted butter
Bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
Dice the apples and place in a 4 cup measuring cup. Cover the apples with water to top of the 4 cup measuring mark. Place apples in a 6 -8 quart pot, add spices, lemon juice, butter and pectin and bring to a full rolling boil.
Slowly stir in the sugar and return to a full rolling for 1 minute, making sure to stir constantly to avoid boiling over. Remove from heat and skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.} Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary}. Yields {6} 1/2 pints.
See More of my Canning Recipes HERE
If you are looking for a canner, I used the Granite Ware 11-1/2 Quart Covered Preserving Canner with Rack
If you need a tool kit, I use one similar to this one.
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Hey Mavis! I have been reading your blog for a few weeks and I really love it! I am wanting to learn how to can fruits and veggies but I am confused. Do I need to buy a pressure canner or a stock pot canner and what is the difference? My grandmother has a HUGE apple tree and we will have a ton of apples in a few weeks and I need to figure out what to buy. Thanks!
Hi Jamie, you only need a pressure canner for things like corn, beans, meats, stuff like that. If you want to can jam, or apple sauce a hot water canner like the one you see above is all you need.
Hope that helps.
Thanks! I’m looking forward to trying my hand at canning this fall! You r a
Great inspiration!
You bet Jamie. Thanks for the compliment.
Try this, Jamie! I printed it out and stuck it in a binder and it has been SO helpful (and I’ve been canning for a long time).
http://nchfp.uga.edu/publications/publications_usda.html
I use a similar recipe that added one more hint. After you remove it from the heat let it sit for five minutes and stir the jam. This helps to prevent the fruit from floating. We have two apple trees so this is a favorite recipe. It tastes great on ice cream or a little bit stirred in yogurt or oatmeal.
This is really helpful. I was wondering about this- it sometimes happens with my peach jam. It makes sense! Thanks:-).
The carrot cake jam IS to die for! Had every thing on hand to make it too. I told my Dad I tried a new jam and I’d bring some by after church. So today I hand dad the jar of carrot cake jam. He looks at it then yells at mom in the other room that it wasn’t German chocolate cake jam after all! Dad is 85, mom’s 80 and They think that would be gross! But they LOVED the carrot cake jam. So thanks for posting the recipe.
Mavis,
I just found your website in the last week and I really enjoy it! I made the apple pie jam recipe today. I noticed that the recipe mentions adding butter, but butter is not listed in the ingredients. How much should be added? Thanks.
Ha! Well it is now. I used 1/2 teaspoon of butter. This is to help prevent foaming. You don’t have to use it if you don’t want to. But I did.
OMG We’ve died and gone to heaven! the 1st batch of Apple Pie Jam was over the top!
I am a newbie to canning and wondering about the pectin in the recipe. Recipe calls for a box of pectin I have Certo liquid so do I use both pouches for a total of 6 oz or is there powdered pectin that I should be using instead? I made the strawberry basil jam and it is amazing! I think I may have “over crushed” the strawberries because it turned out pretty runny but is delicious on pancakes- all my girls LOVED it! Thanks for all the yummy recipes and entertainment!
Yummy…I love to can jams, I will try this one for fall ! Thanks!
Made your Apple Pie Jam with Cortlands. Tastes great! Thanks for the recipe!
Yay! I’m glad you liked it!
Making this today!
Just made a batch this afternoon and it turned out great. The husband and I had some over ice cream and it got big thumbs up from him. This is going to be a Christmas giveaway for sure
Thanks for posting stuff like this that I wouldn’t have thought of!
Do you think it could be made with less sugar?
I’m not sure. Sorry.
Can this be made like you would a freezer jam? Thanks
I haven’t tried it, but if you do let us know how it works out.