Monday, August 29, 2011

Apple Pie Jam

I made several batches of Apple Pie Jam.  I first saw the recipe rubyrogue posted on BYC I am always looking for different recipes and this one fit the bill.

As usual I adapted the recipe slightly.  This recipe made 8 1/2 pints.

14 c apples – peeled and cored
½ c lemon juice
2 c homemade pectin
1 tsp nutmeg
½ tsp allspice
3 tsp cinnamon
8 c sugar

Peel and core apples.  I place them in a bowl of water with some lemon juice added to keep them from turning brown.

Chop apples - I use pulse on my food processor so there are some larger chunks left.

If you chop it too fine, it turns our more like spiced applesauce instead of jam.

Place apples in a large heavy pot.  Stir in spices, sugar, lemon juice and pectin.

Heat to a rolling boil stirring so as not to stick or burn.  You can see that it becomes more liquid at the start of the heating process.

Keep boiling the mixture until it thickens.  Do jam test for doneness.  Have a saucer in the freezer and add a bit of jam and let it cool.  Jam is done when the sample wrinkles when pushed with your finger instead of oozing around.

Fill sterilized jars leaving some space at the top.  Wipe off rim and seal jars.  Process for 10 minutes in hot water bath.

Remove from canner and let cool.  Make sure lids have sealed before labelling and putting away for the winter.

The jam has a nice taste and texture.  I prefer it to apple butter because I like the bits of apple.  Very yummy!  Enjoy!  ;)


  1. Do you have any suggestions for making this with commercial pectin (either powdered or liquid)?

  2. Check the link to the original recipe. They used regular pectin.