Apple Pie Jam (Low Sugar + Maple Version)

Apple Pie Jam for Fall Canning

Michigan fall means apples everywhere. Some orchards carry them well into winter, which makes it easy to stock your pantry with apple recipes. Apple pie jam is one of the most versatile ways to use fresh apples. It tastes like a spoonful of apple pie filling and works beautifully in cinnamon rolls, pastries, and small hand pies.

This recipe now includes two options:

• A low sugar apple pie jam
• A maple apple pie jam made with maple syrup for a deeper fall flavor

Both versions make about 5 half pints and both are naturally chunky. Apple pie jam will never look like a smooth jam. Think of it as a cross between jam and pie filling. If your batch looks more like pie filling, that is normal and still delicious.

You can use either version to make mini pies, fill pastries, or spoon over warm biscuits. If you enjoy canning apples, you may also like apple butter, homemade apple sauce, and spiced apple cider.

Ingredients You Need

Apple pie jam is simple. Both versions start with fresh apples and warm spices.

Low Sugar Apple Pie Jam

• Chopped apples
• 100% apple juice
• Sugar
• Lemon juice
• Cinnamon, nutmeg, or allspice
• Pectin
• Butter to help prevent boil over

Maple Apple Pie Jam

• Chopped apples
• Sugar
• Cinnamon, allspice, cloves
• Maple syrup

You can mix sweet and tart apples for better flavor. Gala, fuji, and granny smith all work well.

What Apples Work Best

Pie apples like gala, fuji, or granny smith work well. Mixing varieties gives a deeper flavor. We use fresh Michigan apples with a blend of sweet and tart.

How Small to Cut the Apples

Cut apples into half inch cubes or slightly larger. Smaller pieces work well for pastries and cinnamon rolls. A half pint jar is the perfect size for baking projects.

Frequently Asked Questions

Do you need to add cinnamon?

No. Cinnamon is optional. If you want a pie flavor, add ground cinnamon, nutmeg, or allspice.

Can you use grape juice or cider to make apple jam?

No. Apple jam uses chopped apples, sugar, lemon juice, and spices. If juice is used, use apple juice that is 100% juice.

Can you use store bought juice to make this?

Yes, use 100% apple juice.

Do you water bath the jam?

Yes. Water bath canning is used at the end to seal the jars. It is not used to cook the jam itself.

What size jars should you use?

Half pints are perfect if you enjoy variety.

Other Apple Recipes You May Like

• Caramel Apple nachos
• Stuffled Apples
• Homemade apple sauce

Print Recipe

5 from 1 vote

Apple Pie Jam (Low Sugar or Maple Version)

Apple pie jam tastes just like a spoonful of apple pie filling and is perfect for fall canning. This recipe includes a low sugar version and a maple apple pie jam option so you can choose the flavor you like best. Both versions use fresh apples, warm spices, and simple canning steps to make a chunky, cozy jam that works beautifully in pastries, cinnamon rolls, and small hand pies.

Course: Canning

Cuisine: American

Author: Regina Sober

Equipment

• Water Bath Canner
• canning utensils
• Half pint jars, seals and lids
• Wet Clean Paper Towel
• Dissolvable Labels

Ingredients

Low Sugar Apple Pie Jam

• 8 cups finely chopped apples (granny smith, fuji, or gala)
• 2 cups apple juice
• 2 Tablespoons lemon juice
• 3 Tablespoons pectin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• ¼ teaspoon ground nutmeg
• ½ teaspoon butter
• 2 cups sugar

Maple Apple Pie Jam

• 3 quarts chopped peeled & cored apples
• 6 cup sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon all spice
• ½ teaspoon nutmeg
• ¼ teaspoon cloves
• 1 cup maple syrup

Instructions

Low Sugar Apple Pie Jam

• Wash and peel the apples.
• Core apples and finely chop the apples.
• Add the apples, apple juice and lemon juice together in a dutch oven pot.
• Stir together and simmer on a low heat uncovered. Let simmer for 10 minutes. Stir occassionally until apples are soft.
• Add the pectin ground cinnamon, ground allspice and ground nutmeg over the apples and mix.
• Over high heat, bring the apples to a full rolling boil (a boil you cannot stir down)
• Pour the sugar slowly into the apple mixture. Stir to incorporate well.
• Bring the mixture to a full rolling bowl again for 1 minutes and then remove from heat.
• Place the apple pie filling into jars and wipe the rim with a clean wet towel.
• Place a seal and band on the jar. Hand tighten the band.
• Place the jars in a water bath canner. Once water boils, leave in canner for 10 minutes.
• Turn off heat, let jars sit for 5 minutes before removing.
• Place the jars on a towel and cover the jars with another towel so the cool slowly.
• Date and label jars after checking that they sealed.

Maple Apple Pie Jam

• Heat up water in water bath canner.
• Wash, peel & core the apples.
• Cut the apples into smaller bite size pieces.
• Add the rest of the ingredients and mix.
• Place the Dutch oven on the stove and cook until it boils on medium-high heat. You will want the sugar to dissolve.
• Bring the mixture to a rolling boil (that you cannot stir down).
• Boil rapidly to gelling point 220℉ to keep jam from sticking.
• The mixture should be thicker.
• Turn off heat and ladle jam into hot jars. If there is foam on top, skim off before putting into jars.
• Wipe down rim of jars with clean towel.
• Place band and lid on the jar, hand sealing.
• Put the hot jar into the hot water bath.
• Process the jars for 10 minutes once boil started.
• Let the jars sit in water for 5 minutes before removing.
• Remove from water and place jar onto a towel.
• Cover with towel and allow to cool slowly.
• Date and label the jars.