Apple Pie Jam - I Smell Fall!

This Apple Pie Jam perfect on toast, biscuits or used as a topping. All the flavors of Apple pie filling in a deliciously easy jam. 

A couple weeks back I had mentioned that I wanted to get a jump on my Fall canning. I started with Apple Butter and today's recipe is for  Apple Pie Jam.  I found this recipe on Coleen's Recipes a couple months back. 

This recipe was super simple to follow and taste just like apple pie filling. I used a combination of granny smith and gala apples or roma, I can't remember exactly. My local Walmart had bagged apples for 1.50 each, so I grabbed two different varieties.

We have a pick your own orchard here in North Texas (Henrietta Creek )n but the winds have damaged the apple trees so, there's no picking this year. The kids were really disappointed that we couldn't go apple picking, but there's always next year.

I managed to can the apple butter and this delicious apple pie jam canned all in the same weekend (high five for me). I still have Pumpkin Butter, Homemade Applesauce and Apple Pie filling on my list. Hopefully I will get around to making all of them. 

Fall is my favorite season and my favorite time to bake. I love baking with any recipe that calls for apples and pumpkin, because the recipe possibilities are endless. I hope you'll give the apple pie jam a try, because it's really good on just about anything. Don't forget to save a few jars for gifts. ❤ ❤

Prepare water bath canner, jars and lids. Fill you canner or large pot with canning rack in the bottom) with water. Wash jars and bands in hot soapy water and heat in boiling water bath canner to sterilize. Remove bands, but keep jars warm in the water until ready to use. 

In a large pot, add the apples, water, lemon juice, butter and spices. Bring to a full rolling boil, reduce heat and simmer for 8-10 minutes or until the apples soften (not mushy).  

Remove from heat and add the pectin, stir until dissolved. Return to a full rolling boil, stirring frequently. Add both sugars and return to a full rolling boil, reduce heat to a light boil and continue boiling until the jam reaches  (220 degrees use a candy thermometer).  After the mixture comes to a full boil and reaches 220 degrees remove from heat and skim off foam. 

Pour mixture into hot jars, leaving 1/4 inch head space. Wipe rims of jars with a clean cloth, place lids on jars and screw on bands until finger tight. Place jars in water bath canner making sure jars are submerged in water. 

Bring water to a boil and process jars for 5 minutes. Turn off heat and leave jars in canner for 5 additional minutes before removing.  Remove jars and place on a dish towel on the counter to cool for 12 hours. 

Listen for the jars to make a popping sound and then check to be sure the lids are sealed before storing in a cool pantry. 

This jam is so yummy and it really does taste like apple pie. 

Yield: 7 half pint jars

Author: Tina Butler | Mommy's Kitchen

Apple Pie Jam

This Apple Pie Jam perfect on toast, biscuits or used as a topping. All the flavors of Apple pie filling in a deliciously easy jam.

Prep time: 30 MinCook time: 1 HourTotal time: 1 H & 30 M

Ingredients

• 7 cups apples, peeled, cored and finely diced
• 1/2 cup apple juice or water
• 1 tablespoon lemon juice
• 1/2 teaspoon of butter
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1  1.75 oz box sure jell premium powdered pectin
• 3 cups white sugar
• 2 cups packed brown sugar

Instructions

1. Prepare water bath canner, jars, lids and rings. Fill you canner or large pot with canning rack in the bottom) with water.
2. Wash jars and bands in hot soapy water and heat in boiling water bath canner to sterilize. Remove bands, but keep jars warm in the water until ready to use.
3. In a large pot, add the apples, apple juice or water, lemon juice, butter and spices. Bring to a full rolling boil, reduce heat and simmer for 8-10 minutes or until the apples soften but are not mushy.
4. Remove from heat and add the pectin, stir until dissolved. Return to a full rolling boil (one that cannot be stirred down), stirring frequently.
5. Add both sugars and return to a full rolling boil, reduce heat to a light boil and continue boiling until the jam reaches (220 degrees use a candy thermometer).
6. After the mixture comes to a full boil and reaches 220 degrees remove from heat and skim off foam.
7. Pour mixture into hot jars, leaving 1/4 inch head space. Wipe rims of jars with a clean cloth, place lids on jars and screw on bands until finger tight.
8. Place jars in water bath canner making sure jars are submerged in water. Bring water to a boil and process jars for 5 minutes. Turn off heat and leave jars in canner for 5 additional minutes before removing.
9. Remove jars and place on a dish towel on the counter to cool for 12 hours. Listen for the jars to make a popping sound and then check to be sure the lids are sealed.
10. Store the jam in a cool pantry for up to 12 months.

Notes:

2 teaspoons Apple Pie Spice can be used. If using omit the cinnamon, ginger and nutmeg.

https://www.mommyskitchen.net/2009/10/apple-pie-jam-i-fall.html

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adapted by: Coleen's Recipes

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