This insanely delicious Apple Pie Jam is a fabulous dessert in a jar and is safe for water bath canning!
I have been looking for and experimenting with apple pie jam recipes for a while now and I am so excited to finally share the winner! And boy is it a good one! This jam genuinely tastes like your favorite apple pie, but in spreadable form. It's perfectly spiced, indulgently sweet and goes great not only on a warm biscuit or piece of toast but is perfect for making dessert tarts and pastries.
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What is water bath canning?
Canning is simply the process of applying adequate heat to high acid food that is sealed in jars for the allotted time necessary to kill off bacteria and micro-organisms that cause food spoilage. During heating, oxygen is driven out of the jars, causing a vacuum seal to form when the jars cool down. This prevents any outside micro-organisms and oxygen from getting back into the food. When done correctly, canning preserves food safely for at least a year, although probably much, much longer.
You can check out my guide on How to Safely Water Bath Can at Home more resources on safe home preserving
Safe Canning Resources
If you are new to canning you can find great resources, recipes and tutorials at Ball Canning and the National Center for Home Food Preservation.
More Preserving Recipes for you to enjoy.
Equipment
For the Apple Pie Jam:
- Cutting board and sharp knife
- Measuring cups and spoons
- Large pot
- Large slotted steel or wooden spoon
For water bath canning:
- Mason jars: Make sure the jars are clean and that the lids are brand new. You cannot reuse canning lids.
- Large pot with rack OR Electric Canner: If you only can once in a while using a large pot with a canning rack works just fine. As someone who personally does a lot of canning and I absolutely LOVE my Ball FreshTech Electric Canner.
- Jar lifter: You will need a jar lifter to remove the hot jars from the water bath.
- Funnel: I personally love this canning funnel because it also allows you to measure the headspace easily.
- Ladle: This Prepworks Canning Scoop is my favorite.
Ingredients
- Apples: I recommend using more tart apples, such as granny smith, because it nicely balances out the sweetness. But feel free to throw some other types of apples as desired.
- Lemon: I like using a fresh lemon for the zest and juice but you can use bottled lemon juice if preferred.
- Cinnamon, ground
- Ginger, ground
- Cardamom, ground
- Cloves, ground
- Nutmeg, ground
- Apple cider vinegar
- Pectin: You can use Pomona's Universal Pectin or Ball Pectin works great too.
- Apple juice: I recommend using organic.
- Sugar: I recommend white granulated sugar
Recipe FAQs
I like using Granny Smith green apples for this recipe because the acidity really balances out the sweetness. But I often will mix in whatever honey crisp, gala or pink lady I have on hand.
Because this jam uses pectin for thickening I do not recommend reducing the amount of sugar. If you do so it could affect the set and you might end up with an apple pie syrup rather than apple pie jam.
Yes. Not only does the acidity of the lemon juice and vinegar balance out the sweetness but it also ensures the right ph level for safe water bath canning.
Absolutely! This combination of spices if the one my family most prefers. However, if you like more cinnamon and less ginger feel free to make those adjustments at will.
If properly water bath canned this jam is best consumed with 18 months of making. If you make it and store directly in the fridge I recommend consuming within 2-4 weeks, though it can go longer as long as there is no mold and it smells fresh.
More recipes for you to enjoy!
Slow Cooker Apple Butter {for canning}
Made this Apple Pie Jam recipe? Let me know what you think in the comments!
Recipe
Apple Pie Jam {for canning}
Equipment
- Large pot
- Cutting board and sharp knife
- Measuring cups and spoons
- Water bath canning equipment See equipment notes above
Ingredients
- 8 cups peeled and diced apples (about 6 apples) I recommend using Granny Smith green apples
- 2 cups apple juice I recommend using organic
- 1 small lemon, zest and juice
- 1 tbsp apple cider vinegar
- pinch of salt
- 3 tbsp pectin
- 1.5 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground cardamom
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- 3 cups white granulated sugar
Instructions
- Combine diced apples, apple juice, lemon zest and juice, apple cider vinegar and a pinch of salt in a large pot on the stove. Bring to a boil over medium-high to high heat. Then turn the heat down to low and simmer for around 10-12 minutes until the apples are tender.
- Add in the remaining spices and sprinkle the pectin over the top while you stir in gradually. Turn the heat to high and bring the mixture to a full rolling boil before adding in the sugar all at once. Bring the mixture to a full rolling boil that cannot be stirred down. Then set the timer for 1 minute and cook while stirring continuously to avoid scorching. Remove the pot from the heat. At this point you can either spoon the jam into jars and store in the fridge or can them using the instructions below.
Water bath canning instructions:
- Ladle the jam into about 5 half pint jars leaving about ¼th to ⅓rd inch of headspace.Remove air bubbles and wipe the jar rims.Place on new, clean lids and bands and process in a boiling water bath for 10 minutes (adjusting time for altitude).*Remember - do not start the timer until the water has come to a full rolling boil.*Turn off the heat and allow the jars to rest in the warm water for 5 minutes before removing and placing on a towel on the counter (do not place directly on the counter).Allow the jars to cool undisturbed for about 24 hours until all the lids have sealed.Store sealed jars in a cool dry place for 12-18 months for best quality.*Note* If any of the jars do not seal simply store in the refrigerator and consume within 2-4 weeks.Enjoy!
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