Apple Pie Jam ~ I ♥ Fall

A couple weeks back I had mentioned that I was getting a jump on my Fall canning. I started with Apple Butter and today's recipe which is Apple Pie Jam. I saw this recipe over at Coleen's Recipes a couple months back. I knew this recipe was something I had to make. I will have to agree with Coleen that this jam does taste just like a apple pie. It was such a easy recipe to follow. The only problem I had with this recipe is that the jam didn't thicken up like true jam it seemed more like jelly. I would recommend adding some pectin so I have adjusted the recipe amounts at the end of this posting to reflect that change. I used a mixture of granny smith apples and either gala or Roma apples I cant remember which ones they were. Walmart had a bag of apples on sale for 1.50 so I got both types.



We have one place around here in North Texas to pick apples, but the wind has damaged the apple trees so there is no picking this year. So instead I have just been purchasing bags of apples. The kids were really disappointed that we couldn't go apple picking, but maybe next year. I managed to get the apple butter and the apple pie jam canned all in the same weekend. I still have to make some Pumpkin Butter, Homemade Applesauce and Apple Pie filling. Hopefully I will get around to all of them. I think Fall is my favorite season. I love baking and cooking with apples and pumpkin the possibilities are endless. I do hope you try this recipe out for the Apple Pie Jam it really is yummy.

Peel and dice apples and place in a large pot.

Cook apples, water and butter over low heat, stirring until apples are soft but not mushy.

Stir in pectin and bring to a full rolling boil, stirring constantly.

Add sugars and cinnamon and bring back to a boil, stirring constantly, for one minute.



Remove from heat and skim off foam (if there is any).

Pour into hot sterilized jars, leaving ¼” head space. My photo above shows that I am sterilizing my jars, removing to the cloth covered counter. Add sterilized water to a separate bowl with the lids and rings. Using a canning funnel start filing your jars.

Fill jars, using a cloth wipe any remaining jam from the rims (or the lids wont stick). Remove a lid from the hot water place on jar and add a ring. Process in a hot water bath. 10 minutes for pint size jars and 5 minutes for half pints. Remove to a cloth covered counter until the jars pop and check to be sure the lids are sealed. Store in pantry.

Yummy good. I noticed the apple pie jam doesn't get really thick like true jam more like jelly. I recommend adding more pectin start by adding a half a packet more and go from there. I stated the change in the recipe.

Perfect to share and give as gifts.

Apple Pie Jelly- Jam

6 cups peeled and diced Granny Smith apples
½ cup water
½ teaspoon of butter
3 cups white sugar
2 cups brown sugar (packed)
¾ teaspoon ground cinnamon
1 1/2 small box powdered fruit pectin (may have to use two)

Cook apples, water and butter over low heat, stirring until apples are soft but not mushy. Stir in pectin and bring to a full rolling boil, stirring constantly. Add sugars and cinnamon and bring back to a boil, stirring constantly, for one minute. Remove from heat and skim off foam (if there is any). if you feel the jam is not thick enough for your taste then add another small box of pectin. Start by adding half of the second box then go from there. Pour into hot jars, leaving ¼” heads space. Process jars in boiling water bath for 10 minutes. makes (7) ½ pints.

NOTE: 6 cups of diced apples = 6 to 7 medium size apples.


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