Canning Recipe – Apple Pie Jam

Make sure to like Living Green and Frugally on Facebook, Shop at Amazon to help support my site and explore our PINTEREST BOARDS  for innovative ways you can become self-sufficient.

As the leaves turn golden and the air grows crisp, the smell of apple pie wafting through the house is a sure sign of autumn. But what if you could capture that warm, comforting flavor in a jar, ready to spread on toast, dollop on pancakes, or stir into yogurt anytime you like? Apple Pie Jam does just that. This delightful preserve combines the sweet-tart flavor of apples with the warm spices of cinnamon and nutmeg, creating a versatile spread that brings the essence of apple pie to any meal. And the best part? It’s easy to make and can be stored for months, allowing you to enjoy the taste of fall all year round.

Ingredients

To create this delicious Apple Pie Jam, you’ll need the following ingredients:

• 6 cups of peeled, cored, and finely chopped apples (Granny Smith, Honeycrisp, or a mix of your favorite varieties)
• 4 cups of granulated sugar
• 1 cup of brown sugar (light or dark, depending on your preference)
• 2 tablespoons of lemon juice (fresh or bottled)
• 1 teaspoon of ground cinnamon
• 1/4 teaspoon of ground nutmeg
• 1/4 teaspoon of ground allspice (optional)
• 1 package (1.75 oz) of powdered pectin
• 1/2 teaspoon of butter (optional, to reduce foaming)

Equipment

Before starting the recipe, gather your canning equipment:

• Large pot or Dutch oven
• Canning jars (8 half-pint or 4 pint-sized), with lids and bands
• Canning funnel
• Jar lifter
• Ladle
• Bubble remover (a non-metallic spatula or a plastic utensil works well)
• Water bath canner or a large stockpot with a canning rack

Instructions

Step 1: Prepare the Apples

Start by preparing your apples. Peel, core, and finely chop them until you have 6 cups. You can use a food processor for quicker chopping, but be careful not to puree the apples. You want small chunks that will give the jam texture.

Step 2: Cook the Jam

1. Combine Ingredients: In a large pot or Dutch oven, combine the chopped apples, granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, and allspice (if using). Stir the mixture well, ensuring all the apples are coated with sugar and spices.
2. Cook the Mixture: Place the pot over medium heat and slowly bring the mixture to a boil, stirring frequently to dissolve the sugar. Once it reaches a full boil, reduce the heat to medium-low and let it simmer for 10-15 minutes, until the apples are soft.
3. Add the Pectin: Stir in the powdered pectin, ensuring it’s fully dissolved. Bring the mixture back to a full rolling boil (one that doesn’t stop bubbling when stirred), and boil for 1 minute. If using, add the butter to reduce foaming.
4. Test the Jam: To check if the jam is ready, perform a gel test. Place a small spoonful of the jam on a cold plate and let it sit for a minute. If it wrinkles when you push it with your finger, it’s done. If not, continue boiling for another minute or two and test again.

Step 3: Prepare for Canning

1. Sterilize Jars: While the jam is cooking, sterilize your canning jars and lids. You can do this by placing them in a water bath canner filled with boiling water, or by washing them in hot, soapy water and then keeping them warm in a 200°F (93°C) oven.
2. Fill the Jars: Once the jam is ready, use a ladle and canning funnel to fill the hot jars, leaving about 1/4-inch headspace at the top. Remove any air bubbles by running a bubble remover or a non-metallic spatula around the inside edge of the jar.
3. Seal the Jars: Wipe the rims of the jars with a clean, damp cloth to remove any residue. Place the lids on the jars and screw on the bands until they are fingertip tight.

Step 4: Process the Jars

1. Process in Water Bath: Place the filled jars in a water bath canner, ensuring they are covered by at least 1-2 inches of water. Bring the water to a rolling boil and process the jars for 10 minutes (adjust the time if you are at a high altitude).
2. Cool and Store: After processing, carefully remove the jars from the canner using a jar lifter and place them on a towel or cooling rack. Allow the jars to cool undisturbed for 12-24 hours. As they cool, you may hear the lids “ping,” indicating they are sealed.
3. Check Seals: Once the jars are completely cool, check the seals by pressing down in the center of each lid. If it doesn’t pop back, the jar is sealed. Any jars that did not seal should be refrigerated and used within a few weeks.

Storage and Serving

Properly sealed jars of Apple Pie Jam can be stored in a cool, dark place for up to one year. Once opened, keep the jam in the refrigerator and use it within a month.

This jam is incredibly versatile. Spread it on toast, serve it with scones or biscuits, or use it as a filling for thumbprint cookies. It also pairs beautifully with cheeses or can be swirled into oatmeal or yogurt for a delicious breakfast treat.

Conclusion

Making Apple Pie Jam is a wonderful way to capture the flavors of autumn in a jar. The process is simple, and the result is a sweet, spiced preserve that’s perfect for gifting or enjoying yourself. Whether you’re an experienced canner or trying it for the first time, this recipe is sure to become a favorite in your kitchen. Happy canning!