Canning 101 – Apple Pie Jam Recipe

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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.


4 cups diced apples {I used a mixture of Granny Smith and Pink Lady}
2 tablespoons lemon juice {I used bottled}
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 caner, 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 to can my homemade apple pie jam.

If you need a tool kit, I use one similar to this one.

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  1. 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!

  2. 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.

  3. 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.

  4. 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. :)

  5. OMG We’ve died and gone to heaven! the 1st batch of Apple Pie Jam was over the top!

  6. 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!

    • You can, sort of. If I remember correctly, you will use one of the six oz pouches of the liquid pectin for 1 box of powdered. HOWEVER, the liquid pectin and sugar are added in the opposite order. Look at the package for your pectin and go with the order it calls for in the recipes.

  7. Yummy…I love to can jams, I will try this one for fall ! Thanks!

  8. Made your Apple Pie Jam with Cortlands. Tastes great! Thanks for the recipe!

  9. Making this today!

  10. 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!

  11. Do you think it could be made with less sugar?

  12. Can this be made like you would a freezer jam? Thanks

  13. Just wondering what kind and how much pectin you used? There are so many different kinds out there and I don’t want to get it wrong. The only pectin we have in a box is liquid Certo.

  14. erin leigh says:

    My jam is setting I used 1 fix of sure jell. Was that the wrong kind to use?

  15. Melanie Prunty says:

    I only got 4 quarts out of mine. What did I do wrong?

  16. For less sugar, just use the low/no sugar pectin. I use the same recipe, but only takes 3 c. Sugar to 4 c. Apples. Never thought to use brown sugar! Duh! And a small splash of vanilla is also a great addition to this! Recipe works well for pears too :) . I discovered this awesomeness around this time last year!

  17. Can I use this to bake apple pies? I have seen many apple pie filling recipes and the ingredients are very similar. Have you tried using this canned apple in a pie yourself? Thanks!

  18. Hi Mavis!
    Thanks for the great recipe. I just made a batch, and as mine will be enjoyed by adults, I put a shot of brandy, a sprinkle of coriander, and some honey in just for fun! It tastes awesome. I love your blog.
    Suzanna B and I are thinking alike. After my apple picking trip, I’m going to make some more as pie filling!

  19. I just returned from a culinary trip to vermont and apple pie jam was everywhere, but their version has a cup of pure maple syrup. I used your recipe with the maple syrup added and it was divoon, the butter is a finishing touch that gives it a richness missing from other recipes. Thanks!

  20. I made this and the carrot cake jam today–yum! Thank you for the unusual ideas. The apple pie jam will probably be a repeat here (and previously my apples have been dedicated to apple butter).

  21. I was wondering the same thing.can this be used in baking apple pies???? Thanks

  22. Belinda Pappachan says:

    I am new to canning (will be starting my first batch this week) and I have a question. Is it ok to use a pressure cooker with fruits as well? Thanks

    • Mavis Butterfield says:

      Hi Belinda, I don’t think I’ve ever use my pressure canner to can fruit.

      • Belinda says:

        LOL…I have been reading up a lot on this and the water bath is just fine for fruits. I am getting some ph strips to make sure that if I modify a recipe it does not become unsafe. Thanks for posting this recipe – its awesome.

  23. Jill Fazio says:

    A friend and I made this today, it is amazing!

  24. I can’t wait to try this next week. I have been canning for a few yrs now. This sounds yummy….maybe end up in a few Christmas baskets.

  25. My daughter & I made a batch of this last night with a little twist. We added a can of cranberries to the mix. D-E-L-I-C-I-O-U-S!!! It was our first attempt at canning & I’ve got to say, it was MUCH easier than I had worked it up in my head to be. Mavis, you may have created a monster… THANK YOU! Happy Thanksgiving :)

  26. Made this yesterday to use up some apples that were at the end of their storage life. Wow delicious. I used apple juice instead of water as I had some to use up as well. Thank you for a great recipe.

  27. I LOVE this jam! I add a spoonful, or two (if I am being honest) to my bowl of oatmeal every morning! It is amazing!!!! It is also really good on waffles and french toast. Thank you so much for sharing!

  28. Hi Mavis,
    As a diabetic I am always on the lookout for tasty new recipes for myself and my family. Your jams sound wonderful and I see by the letters and comments that they must also be delicious. I would like to know if these jams can be made with Stevia, or other sweeteners, instead of sugar. Maybe you, or someone, out there has experimented with this and could let me know. Many thanks for any information you’d be willing to share.

    • I think sugar is necessary to jam set and preservation; but you can make apple butter just by cooking down lots of apple sauce.

  29. Belinda says:

    Hi, I was wondering…I like my apple pie tart – will it hurt (or make the recipe unsafe) if I cut down on the sugar?

    • Belinda says:

      Oh, btw, I made it per the recipe and it was to die for – went so fast I barely got a taste…kids

  30. Can you make this as a freezer jam? I have never canned, just done freezer jams….. Thanks! My son would absolutely love this!!!

    • You certainly could, I just can mine instead.

      • L'occhio says:

        If I were to just make this and poor it into open jars to cool… what would happen? Not to sound stupid, I hope, but why do I need the canning process if I planned on giving it out and it all being eaten right away?

  31. Mavis, could you make this with crab apples? I know they are much more tart than most apples, but there are some trees in the neighborhood and your recipe sounds delicious.

  32. Belinda P. says:

    Hi again Mavis! Just wanted to let you know that for my first ever canning I made this – OMG it was a hit and was gone in a flash…making more this year.

  33. Julia Leece says:

    hi – do you have a weight for the pectin? I live in New Zealand and we have different size ‘packets’! lol I can’t wait to try this recipe!!!!!!

    • Mavis Butterfield says:

      Hi Julia, a “packet” here in the US is 1.75 ounces I hope that helps.

      • Julia Leece says:

        Thanks SO much :)

      • Elizabeth in Upstate NY says:

        Be aware that pectin manufacturers over the years have changed their pectin, and thusly their recipes! When I started making jams and jellies, we lived in Maine, and my primary berry was blueberry. One year, I noticed that my yield wasn’t the same [over a pint less per batch!]. Since I stocked up on supplies when marked down to use the next year, and each year I saved instructions [so I can refresh my memory without opening a box]. Looking at old instructions, the volume of berries changed as did the yield!
        Called local cooperative extension about it, and they hadn’t noticed that while the pectin box [oz] stayed the same, the ingredients required and the yields produced didn’t, they were almost across the board lowered!
        Haven’t recently checked, but with everything else being down sized [good luck finding an 8oz yogurt container or a 16oz box of Vanilla Wafers], thought I’d let you all know about this.

  34. Hi there,

    Want to try your recipe and don’t have a canner. Can i use a regular stockpot instead of purchasing a canner? I have all the ingredients for the recipe but the canner.

  35. Christy Bullock says:

    i made this recipe for the first time last night and it was delicious! However, it turned out to be very runny. Is that the correct consistency or did I mess up somewhere?

  36. my bunch loves the apple pie jam on ice cream, pound cake, toast, pancakes, waffles

  37. Recipe sounds wonderful however is there a substitute for lemon juice? I am allergic to all citrus fruit and citric and absorbic acids. Thanks!

  38. All I have is the Ball pectin in a 4.7 plastic jar. I have instant pectin, real fruit classic pectin, and the low sugar pectin. Which one should I use and how much? I’m thinking about 5 or 6 tablespoons of the classic but I would hate to mess up and waste food or my time. Please verify, thanks so much for your help and your spectacular blog! :)

  39. Hi Mavis
    This recipe for apple pie jam looks fab. However I live in the UK and we don’t really go in for canning. It’s not a method I’ve ever used. Is it possible please to make this as a normal jam?
    Kind regards

  40. My apple pie jam did not set up. It has been about 4 months since I made it so I am sure its not going to gel. What suggestions do you have for using it?

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