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Apple Pie Jam {for canning}

Ingredients

Scale
  • 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
  • 1 tsp vanilla
  • 3 tbsp powdered pectin (I do not recommend using liquid pectin for this recipe. )
  • 1.5 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cardamom
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 3 cups white granulated sugar

Instructions

  1. 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.
  2. Add in the remaining spices and vanilla extract 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.
  3. Water bath canning instructions:
  • Author: Dorothy Miler