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.
Equipment
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.