Saturday, 5 December 2009

Making Apple Pie Jam

I admit it, I'm obsessed with canning.  I especially enjoy making jams. I'll be participating in the tigress' can jam challenge in January, but I can't wait!  I saw this Apple Pie Jam recipe on Flavorista and just had to make it.  The recipe uses tart apples and I had some Granny Smith apples that nobody was eating.  They were just begging to be made into jam. Of course I had to oblige them - really!

The neat thing about this jam is that you can serve it on bread (my favorite) or you can use it in mini-tarts or as a dessert topping. This jam is delicious and versatile!

Apple Pie Jam
Recipe from: with a few substitutions.
Makes 9 half-pints


  • 1 1/2 cups water
  • 1 (1.75-oz) pkg. pectin, such as Sure Jell
  • 7-8 tart apples (enough to equal 8 cups prepped) I used Granny Smith apples
  • 1 cup apple cider  (I used unsweetened apple juice not from concentrate)
  • 2 Tbsp. lemon juice (I used the zest and juice of a whole lemon)
  • 1 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • 1 tsp. butter
  • 4 cups sugar (I used about 5 1/2 cups because the jam didn't thicken with just 4 cups.)
  • 1 cup brown sugar


If you plan to can this jam for shelf storage, prepare the canner, jars and lids.  For detailed instructions on water-bath canning, please refer to the instructions on the National Center for Home Preservation 

In a large stainless steel pot, whisk together the water and pectin. Peel, core and slice the apples.  Measure out 8 cups.


Place the pot over medium-high heat.  Stir in the cider lemon juice and the apples.  Stir in the cinnamon, ginger, nutmeg and butter.

Bring to a boil.

Add sugars and stir well to dissolve. Bring jam to a full rolling boil, stirring often.  "A rolling boil" means that jam boils, even when stirred.  Boil for 3 full minutes.

Transfer jam to prepared jars and seal for shelf storage or simply cool to room temperature, seal and store in the fridge.

For shelf storage, place jars in canner, ensuring they are completed covered with water.  Bring to a boil and process for 10 minutes (if altitude is less than 1000).  If you live in a higher altitude or need more detailed instructions on water-bath canning, please refer to the instructions on the National Center for Home Preservation site.

Turn off the heat, remove canner lid, and let jars rest in the water for 5 minutes.  Remove jars and set aside for 24 hours.  Check seals, then store in a cool, dark place for up to 1 year.

The processed jars are ready to be stored (or eaten.)  Enjoy!

Happy Canning!

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