Canning Apple Pie Jam (Chunky Fall Jam Recipe)
Canning apple pie jam is a simple way to fill your pantry with warm fall flavor. This recipe uses fresh apples, sugar, lemon juice, and cozy spices to create a chunky jam that tastes just like apple pie filling. It is perfect for spreading on toast, baking into pastries, or spooning over cinnamon rolls. This i canning recipe makes about five half pints and is processed in a water bath canner for safe storage.
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.