It’s almost apple season…why not use up some of that bounty with this recipe? Apple Pie Jam

2 Sep

I love fall. It’s one of my favorite seasons. The leaves change. The air takes on that crisp earthy smell. You can truly enjoy sitting around a campfire. It’s the start of soup/stew/chili Sundays at my house. And fall flavors – pumpkin, apple, spice. Yummo.

In comes this recipe. It’s so easy to make. It’s fall in a mason jar. It’s fabulous on a piece of warm crusty bread. It’s sinfully good in yogurt or cottage cheese. It can become an appetizer by mixing one jar of with some room temp cream cheese and spreading it on whole grain crackers. Drool.

For those of you new to canning, this is a great recipe to start with because jams are so simple and have a soft “set”, which means they are not firmly jelled like jellies, but are a soft set which makes them what I call runny in comparison. And this doesn’t require any special equipment other than canning jars. You can water batch can them in your stock pot lined with a piece of foil on the bottom (this keeps the jars from bouncing around and possible cracking).

Happy Canning!

Apple Pie Jam



  • 6 cups peeled and diced apples (I like Fuji and Gala)
  • ½ cups water
  • ½ teaspoons Butter
  • 3 cups regular granulated sugar
  • 2 cups brown sugar
  • 1 1/2 teaspoons cinnamon
  • 1 -2 small boxes powdered fruit pectin (see note)
  • 1 tbsp bottled lemon juice

Cook apples, water, lemon juice and butter over low heat, stirring until apples are soft – avoid letting them get mushy! You don’t want applesauce.

Stir in ONE box pectin and bring to a full rolling boil, stirring constantly. Add the sugars and cinnamon and bring back to a boil, stirring constantly, for one minute.

Remove from heat and skim off foam (there may not be any). If you feel the jam is not thick enough for your taste, add the other box pectin. Add half to start, and then if it is still not thick enough, add the last of the second box and stir.

Pour into hot sterilized jelly jars, leaving ¼ in headspace. Wipe rims of jars with a clean damp cloth. Place canning lid and band on till finger tight.

Process jars in a boiling water bath for 10 minutes. Remove from pot carefully, the jam will be very hot! Place on counter overnight to allow jars to cool and seal. In the morning, test the lids – they should not make any noise when you press on them. If they move (they’re not sucked in and indented) just put that jar of jam in the fridge and enjoy!

Makes 5-7 jelly jars worth.

Note: I generally have to use 2 whole boxes of pectin when I make this. Otherwise the jam is super runny, more like a sauce than a jam with only one. This will all depend upon the types of apples you use and the pectin itself. I recently just made this and could have gotten away with using only 1 1/2 boxes but I used both completely and it was a little thicker than i’d have liked. Use your best judgement.

4 Responses to “It’s almost apple season…why not use up some of that bounty with this recipe? Apple Pie Jam”

  1. Jenny September 2, 2011 at 5:52 pm #

    yum gonna try since the Apple Festival is this weekend.

    • seasonedwithsarcasm September 3, 2011 at 2:13 pm #

      def do it! it’s a quick easy process for this and you can alter the thickness of the jam based on your preference. runnier jam would be a good topping for say, ice cream! I think i’m going to use a jar of what I just made which is a medium thickness and swirl it into some homemade ice cream with some chunks of cooked pie crust for apple pie ice cream!

  2. Kittie Claburn September 18, 2011 at 9:56 pm #

    Thank you for a great post.


  1. Use up that jam! Easy Homemade Jam Ice Cream. | seasonedwithsarcasm - August 30, 2013

    […] After tasting this easy ice cream, I plan on making a large batch of jam – strawberry and apple pie – so that I have it on hand for a quick batch of this ice cream! And to smear on homemade […]

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