OMG, this stuff is so good. If you like apple pie, you can have it every day on your English muffin. This is also good on ice cream and can be used in cake fillings. Yum! This is a canning recipe that is good to try if you’ve never canned anything before.
Apple Pie Jam
This makes six 8 oz jars of jam and is an easy recipe to try if you've never canned anything before. Get or borrow a decent canning pot and rack. They're not real expensive and you can store it in the garage when you're not planning to use it for awhile.
Ingredients
- 5 cups diced 1/4" to 3/8" pieces tart apples (5 large, 7 med, or 9 small apples - I like Granny Smith)
- 1/3 c lemon juice bottled is okay
- Apple cider bottled or fresh; you can use water instead of you don't have cider on hand
- 1½ tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp allspice
- 1/2 tsp salt
- 1 tsp butter 1 small pat
- 1 1 3/4 oz box of low sugar use dry fruit pectin (or 6 tbsp if you have a container of it)
- 2 3/4 cups sugar
- 3/4 cups brown sugar
Instructions
- Sterilize six 8 oz jelly canning jars, lids and rims in the oven at 225 degrees for 40 minutes. Turn off heat and leave the jars in the oven until you're ready to use them.
- Put lemon juice in a large plastic bag. Peel & dice apples, adding to the bag as you go. Shake after each addition.
- Fill canning pot with water, guesstimating how much water you will need to process your jam jars with at least 1-1 1/2 inches of water over their tops. Put on the stove and begin to slow heat while you are preparing the jam, but do not bring to a boil.
- Put the diced apples and lemon juice in a 48 oz measuring cup. (It should be heaping.) Add apple cider until the liquid reaches the 4 cup measurement line. Put the apples & juices in a dutch oven on the stove top.
- Add pectin, spices, salt and butter. Stir well. Bring to a boil and boil for 2 minutes while stirring.
- Add sugars and bring back to a full roiling boil for 7 minutes, stirring constantly. Remove from heat and let sit for 5 minutes.
- Stir the jam to evenly distribute the diced apples. Take your jars from the oven one at a time and fill with jam, leaving at least 1/2 inch headspace. (You should have enough for 5-6 jars of jam.) When all jars are filled, wipe all glass rims so that they are jam free. Place lids and rims on the jars and tighten.
- Place the jars in the canning pot rack and lower into the water bath. Bring water to a boil with the jars in the pot. Process the jam in the boiling bath for at least 10-15 minutes.
- Remove jam and jars from the canning pot and place on a cooling rack. Let sit until all jars are cool and all lids have "clicked" to indicate a good seal. Store in a cool, dry place.
Notes
Jonathan apples are best for this recipe. They are tart and keep their shape.
The original recipe for this called for 4 cups of sugar and 1 cup of brown sugar. I've considerably reduced those amounts because I like a more tart jam. But you can add more sugar if you like yours sweeter or if you substitute water for apple cider.
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