Apple Pie Jam is the ultimate autumn treat that brings the delicious flavors of apple pie into a spreadable, canning-friendly form. With the perfect blend of spiced apples, sugar, and a hint of citrus, this homemade jam is a delightful addition to toast, biscuits, or your favorite dessert. Plus, it’s safe for water bath canning, making it a great option for preserving the taste of fall all year long.
Table of Contents
Why You’ll Love This Apple Pie Jam
This Apple Pie Jam is more than just a jar of sweetness. It combines the comforting flavors of apples, cinnamon, and other spices to capture the essence of a homemade apple pie. It’s quick to make, easy to can, and perfect for sharing with family and friends. Whether you’re new to canning or a seasoned pro, this recipe is simple enough for anyone to make. Enjoy the warm, cozy feeling of autumn whenever you need it!
Ingredients
- 8 cups peeled and diced apples: Provides the base for the jam. Granny Smith apples are recommended for their tartness and firmness.
- 2 cups apple juice: Adds moisture and enhances the apple flavor in the jam.
- 1 small lemon, zest and juice: Gives the jam a refreshing brightness and helps balance the sweetness.
- 1 tablespoon apple cider vinegar: Adds a touch of tang to complement the sweetness of the apples.
- Pinch of salt: Enhances the flavor and balances the sweetness of the jam.
- 3 tablespoons pectin: The key ingredient to help the jam set and thicken.
- 1.5 teaspoons ground cinnamon: Provides the signature spiced flavor of apple pie.
- ½ teaspoon ground ginger: Adds a bit of warmth and complexity to the flavor.
- ½ teaspoon ground cardamom: A fragrant spice that enhances the apple pie taste.
- ¼ teaspoon ground cloves: Brings in an aromatic, warm undertone.
- ¼ teaspoon ground nutmeg: Complements the other spices with its sweet, earthy flavor.
- 3 cups white granulated sugar: Sweetens the jam and helps it set properly.
Alternative Ingredient Suggestions
- Granny Smith Apples: You can substitute with any tart apple, such as Honeycrisp or Braeburn, for a slightly different flavor profile.
- Apple Juice: For a more intense apple flavor, use fresh apple cider.
- Pectin: If you prefer a more natural approach, you can use fruit peels or cores to make your own pectin.
Step-by-Step Instructions
- Prepare the Apples: Start by peeling and dicing the apples. Place them into a large pot along with the apple juice, lemon zest and juice, apple cider vinegar, and a pinch of salt.
- Simmer the Mixture: Bring the mixture to a boil over medium-high heat. Once boiling, lower the heat and simmer for about 10-12 minutes, or until the apples are tender.
- Add the Spices: Stir in the cinnamon, ginger, cardamom, cloves, and nutmeg. Sprinkle the pectin over the mixture gradually while stirring.
- Boil the Jam: Increase the heat to high and bring the mixture to a full rolling boil. Once it boils, add the sugar all at once and return to a rolling boil.
- Cook the Jam: Boil for 1 minute while stirring constantly to prevent scorching. Remove the pot from the heat once done.
- Canning: If you are canning the jam, ladle it into sterilized jars, leaving about ¼ to ⅓ inch of headspace. Wipe the jar rims and place the lids and bands on top. Process in a boiling water bath for 10 minutes.
- Cool and Store: Remove the jars from the water bath and let them cool completely on a towel. Store them in a cool, dry place for up to 18 months.
Tips & Tricks
- Check for Doneness: To ensure the jam is ready, place a spoonful on a cold plate and let it cool. Run your finger through the jam. If it wrinkles and doesn’t run, it’s done.
- Avoid Over-Cooking: Overcooking can result in a jam that is too thick or hard to spread. Be sure to follow the cooking time closely.
- Store Leftovers: If any jars don’t seal, store them in the fridge and consume within 2-4 weeks.
Pairing Ideas and Variations
This Apple Pie Jam is perfect on toasted bread, scones, or pancakes. For a fun twist, pair it with a slice of sharp cheese like cheddar for a sweet and savory combination. You can also use it as a topping for cakes, ice cream, or yogurt. For a spicy kick, consider adding a pinch of cayenne pepper or more ginger. Store this jam in a cool, dry place, and it’ll last for up to 18 months. If you prefer a smaller batch, simply halve the recipe!
Seasonal Treat for All Year Long
Apple Pie Jam is an ideal recipe to make during the fall when apples are in season. It’s the perfect way to preserve the flavors of autumn and enjoy them long after the season has passed. Whether you’re canning for the first time or a seasoned pro, this recipe is sure to become a staple in your kitchen. With its mix of sweet apples and warm spices, it’s like having a slice of apple pie all year long!
Conclusion
Apple Pie Jam is a delightful treat that captures the essence of fall in every bite. With its warm, spiced apple flavor and smooth texture, it’s perfect for spreading on toast, drizzling over desserts, or even enjoying straight from the jar. Whether you’re new to canning or a seasoned pro, this recipe is easy to follow and produces delicious results every time. By making this homemade jam, you not only enjoy the taste of autumn all year long but also create a beautiful gift to share with friends and family. So, why wait? Make a batch today and savor the season!
Frequently Asked Questions (FAQ)
1. Can I use a different type of apple for this Apple Pie Jam recipe?
Yes, you can use other types of apples. Granny Smith apples are ideal due to their tartness, but you can also use Honeycrisp, Braeburn, or Fuji apples. Just keep in mind that sweeter apples will result in a sweeter jam, so adjust the sugar accordingly.
2. How long can I store Apple Pie Jam?
Properly sealed jars of Apple Pie Jam can be stored in a cool, dry place for 12 to 18 months. Once opened, store the jam in the refrigerator and consume it within 2-4 weeks.
3. Can I skip the water bath canning process?
Yes, if you don’t want to can the jam, you can simply store it in the refrigerator after cooking. Make sure to leave some space at the top of the jar and use it within 2-4 weeks.
More Relevant Recipes
PrintApple Pie Jam
This Apple Pie Jam captures the essence of fall with its sweet and spiced apple flavor. Made with Granny Smith apples, cinnamon, and other warm spices, it’s perfect for canning and spreading on your favorite baked goods.
Ingredients
- 8 cups peeled and diced apples (about 6 apples) – Granny Smith apples recommended for tartness and texture
- 2 cups apple juice – Adds moisture and enhances the apple flavor
- 1 small lemon, zest and juice – Brightens the flavor
- 1 tablespoon apple cider vinegar – Adds tang
- Pinch of salt – Balances the sweetness
- 3 tablespoons pectin – Helps the jam set
- 1.5 teaspoons ground cinnamon – Signature spice flavor
- ½ teaspoon ground ginger – Adds warmth
- ½ teaspoon ground cardamom – Complements the spices
- ¼ teaspoon ground cloves – Warm and aromatic
- ¼ teaspoon ground nutmeg – Sweet and earthy
- 3 cups white granulated sugar – Sweetens and thickens
Instructions
- Prepare the apples by peeling and dicing them. Place them into a large pot along with the apple juice, lemon zest and juice, apple cider vinegar, and a pinch of salt.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 10-12 minutes until the apples are tender.
- Stir in the spices (cinnamon, ginger, cardamom, cloves, and nutmeg) and sprinkle the pectin over the top, stirring it in gradually.
- Increase the heat to high and bring the mixture to a full rolling boil. Once boiling, add the sugar all at once and bring the mixture back to a rolling boil.
- Boil for 1 minute while stirring constantly. Remove from the heat once done.
- If canning, ladle the jam into sterilized jars, leaving ¼ to ⅓ inch of headspace. Wipe the rims, seal the jars, and process in a boiling water bath for 10 minutes.
- Cool the jars for 24 hours before storing them in a cool, dry place for up to 18 months.
Notes
- Check the jam’s doneness by placing a spoonful on a cold plate. If it wrinkles and doesn’t run, it’s done.
- Store in the fridge if jars don’t seal, and consume within 2-4 weeks.
- Overcooking can cause the jam to become too thick or hard to spread, so keep an eye on the cooking time.
