Best Apple Pie Jam
photo by Gina K
- Ready In:
- 4 cups apples, chopped (tart apples)
- 1 1⁄2 tablespoons lemon juice
- 1 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon ginger
- 4 cups sugar
- 1 cup brown sugar, packed
- 1 (1 3/4 ounce) box dry pectin
- 1 teaspoon butter
- Measure apples in a measuring cup, now add in the same measuring cup water to fill up to the 4 cup line (with the apples in it).
- Add pectin and the butter and spices, lemon juice.
- Bring to a boil.
- Add sugars and bring back to a full rolling boil, boil 1 minute.
- Stir constantly.
- Remove from the heat.
- Skim off any foam.
- Ladle into hot jars leaving 1/4-inch headspace.
- Put on lids.
- Process in water bath 10 minutes.
Questions & Replies
Great recipe. Thanks for sharing. I took the tip to cut the apples very small. I tried the "stir for 5 mins after boiling" trick to get the apples to stay suspended in the jam, didn't work for me. Easy enough to stir the jam when you open a jar. I didn't like the goo to apple ratio, so i upped the apples some and reduced the sugars by 25% in my second batch with excellent results.
Another 1st timer to jam and this was easy to make and super tasty too! I used granny smith apples and my batch made exactly 6 - 8oz. jars. I look forward to making several more batches to put in gift bags along with english muffins for hostess gifts this holiday season. To keep the fruit from floating to the top of the jar, I stirred for 5 minutes after cooking and before putting in jars - this hint was on the canning board and I found it to work. Great recipe!
Awesome recipe! Here are some tips i used based on other reviews (and a few ideas of my own) that made this recipe come out perfectly! FIRST, use a 4 cup measuring cup. They're cheap and easy to find at any grocery store. Put the lemon juice and about half a cup of water in the measuring cup. This will keep your apples from turning brown if you go slow. SECOND, cut the apples very small. I cut them so they were a little smaller than a pencil eraser. So, they were roughly 3/16 to 1/4 inch cubes. THIRD, bring the apples, water, lemon juice, and pectin to a boil. Boil for about 2 minutes before moving on. FOURTH, after adding the sugar and brown sugar, bring it to a boil and let it cook for 6-7 minutes. FIFTH, when you're ready to pour it into your hot jars, wait 3 minutes. Just let it rest a bit and give it a stir before ladling into the jars. I've done this recipe 3 times today and by doing these things, I've come out with perfect jam! The apples are distributed evenly throughout the jar and the texture is perfect! Good luck! You're going to love this jam!
Yes indeed this a delicious apple jam. I pretty much followed the recipe except I put my apples in a 4 cup measuring cup and had it heaping with apples then added the water to the 4 cup mark. I then put all of the ingredients in my pot except the pectin and sugars and cooked the apples a bit to soften them up (probably about 10 minutes). I then added the pectin, brought it to a boil for 1 minute then added the sugars and brought it back to a hard boil that couldn't be stirred down and boiled for 1 minute. I removed it from the fire and let it sit for 5 minutes stirring often before I finished processing in my sterilized jars. I, too, like other posters chopped my apples in small pieces. I can't wait to try this on biscuits, ice cream, pound cake or just on the end of a spoon - DELICIOUS!
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Combined a few other's tweaks. Used a combination of three varieties of apples, as I find for any apple recipe (e.g. crisp, pie) using multiple varieties results in a deeper flavor. Reduced white sugar to three cups and brown sugar to 1/2 cup. Followed the cooking directions of the original recipe, and let the jam rest for five minutes before jarring it. As you can see from the photo, the apple bits stayed beautifully suspended. YUM!
This is simply heaven in a jar. The best use for your apples. Delicious, delicious!! I used jam sugar instead of white sugar and pectin and will cut down on the overall sugar amount the next time just a notch as this is plenty sweet (not that this is a problem in a jam!). Thank you so much for sharing the recipe! This will be my default apple jam from now on!
I just made this jam today...turned out great!!! I used frozen apple juice in place of the water...and added only 1 cup of xylitol in place of the sugar (quite sweet). Besure to chop the apples into small pieces. I doubled the recipe and used 2 boxes of ""no sugar needed pectin". It ended up with 5 pints exactly. Thanks for this wonderful recipe!!!
RECIPE SUBMITTED BY
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