🍎 Apple Pie Jam (Water-Bath Canning)
Ingredients
5 cups peeled, finely diced apples (Granny Smith or Honeycrisp work great)
3 cups granulated sugar
½ cup brown sugar (packed)
1 cup apple cider or apple juice
¼ cup bottled lemon juice (required for safety)
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon ground cloves (optional)
1 pouch (1.75 oz) powdered fruit pectin (regular, not low-sugar)
½ teaspoon butter (optional, reduces foam)
Instructions
- Prepare jars
Sterilize jars and keep hot.
Prepare lids according to manufacturer directions.
- Cook the apples
In a large heavy pot, combine apples, apple cider, and lemon juice.
Bring to a boil, then simmer 8–10 minutes until apples soften.
- Add pectin
Stir in powdered pectin.
Bring to a full rolling boil (cannot be stirred down).
- Add sugars & spices
Add granulated sugar, brown sugar, cinnamon, nutmeg, allspice, cloves, and butter.
Return to a hard rolling boil and boil exactly 1 minute, stirring constantly.
- Check thickness
Jam should sheet off a spoon.
Remove from heat and skim foam if needed.
- Fill jars
Ladle hot jam into hot jars, leaving ¼-inch headspace.
Wipe rims, apply lids and rings fingertip-tight.
- Water-bath process
Process in boiling water for 10 minutes
(add 5 minutes if above 1,000 ft elevation)
- Cool
Remove jars and let cool undisturbed 12–24 hours.
Check seals before storing.
Storage
Sealed jars: up to 1 year in a cool, dark place
Opened jars: refrigerate and use within 3 weeks
Tips
Dice apples small so the jam spreads easily.
Want more “pie” flavor? Add ½ teaspoon vanilla after removing from heat.
This jam is perfect for biscuits, toast, thumbprint cookies, or spooned over cheesecake.