Easy Homemade Apple Pie Jam for Canning
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 even small hand pies.
This batch makes about 5 half pints.
Apple pie jam is naturally chunky. It will not look like a smooth jam. Think of it as a cross between jam and pie filling. If your first batch looks more like pie filling than jam, that is normal. It still tastes incredible and is worth making again.
You can also use this jam to make mini apple pies or add it to your favorite fall desserts. If you enjoy canning apples, you may also like apple butter, apple sauce, and spiced apple cider.
Ingredients You Need for Apple Pie Jam
Apple pie jam is simple. The base is fresh apples with warm spices.
- Chopped apples
- Apple Juice 100% apple juice
- Sugar
- Lemon juice
- Cinnamon, nutmeg, or allspice for a pie flavor
- Pectin
- Butter to help prevent boil over
You can mix sweet and tart apples for better flavor.
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. No cider or juice is needed.
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
Canning Apple Pie Jam (Chunky Fall Jam Recipe)
Equipment
Ingredients
- 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
Instructions
- 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.
Do you have a recipe that doesn’t use a jelly maker machine for the recipe???
The apple maple jam recipe is similar.
https://eattravellife.com/apple-maple-jam/