Apple Pie Jam With Fall Spices

I’ll admit it: I’m a fall girl. And fall means apples. Now I love apple pie but I’m not making it all the time. Instead, I make this apple pie jam recipe so I can enjoy that cozy taste year-round.

Using waterbath canning, this jam captures the essence of spiced apples, making it a perfect spread for toast, biscuits, or even as a topping for desserts. Remember to stir constantly when adding the sugar to prevent burning.

Prep Time:5

Cook Time:15

Process Time:10

Total Time:30

Ingredients

6 cups peeled and diced granny smith apples (between 6-7 apples)
2 cups apple cider
2 tablespoon lemon juice
1 1.75 oz package powdered pectin
2 teaspoon cinnamon
¼ teaspoon ground nutmeg
½ teaspoon cloves
¼ teaspoon ginger
½ teaspoon vanilla bean powder
1 teaspoon salt
2 cups sugar

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Instructions

Prep for canning. Prepare the jars by washing them with hot soapy water. Fill your water bath canner so the jars are fully submerged. Place over medium heat. Place the lids and rings in a saucepan with water and simmer them on low.
Cook fruit and juices. Add the chopped apples, apple juice, and lemon juice to a large pot over medium-high heat and bring to a boil. Once boiling reduce the heat to low and simmer uncovered for 10 minutes or until the apples become soft. Stir occasionally.
Blend slightly if desired. Optional step: Immersion blend the mixture to break up the chunks of apples 4 or 5 times. If you want a chunkier textured jam, you can skip this step.
Add pectin and spices. Whisk in the pectin, cinnamon, nutmeg, cloves, ginger, vanilla bean powder, and salt.
Bring to a boil. Turn heat up to medium-high heat and bring the mixture to a full rolling boil that cannot be stirred down, stirring constantly.
Add sugar and boil again. Add the sugar, stirring to fully incorporate the sugar into the apple mixture. Return mixture to a full rolling boil. Boil hard for 1 minute stirring constantly (the mixture can burn so don’t leave this unattended).
Ladle into jars. Carefully fill jars with jam.
Wipe rims and fasten lids. Wipe down the jar rims with a damp towel. Place the lid and ring on the jars. Tightening the rings so they’re fingertip-tight.
Process in canner. Transfer the jars to the water bath canner. Cover and bring the water to a boil. Once the water is fully boiling, set a timer for 10 minutes (adjusting for altitude).
Rest briefly in canner. After 10 minutes, turn off the heat, remove the lid, and allow the jars to sit in the water bath canner for 5 minutes.
Cool and check seals. Remove the jars from the canner, place the jars on a heat-proof rack, and allow them to cool for 12-24 hours. After 24 hours check the jars for a proper seal. Once a proper seal has been confirmed, remove the rings and store the jars in a cool dark place for up to 18 months (depending on your lids manufacturer’s recommendation).

Notes

Granny Smith apples are recommended for this recipe however any apple can be used. Just keep in mind that the flavor will change.

I used vanilla bean powder however you can use vanilla bean paste or vanilla extract. If you’re using vanilla extract I recommend doubling the amount you use.

Nutrition

Servings: Pint Jars

Calories: 434kcal

Author: Katie Shaw

The aroma of apples and warm spices makes me feel so cozy and happy. During the fall when apples are at their best, I love making this and having some extra jars on hand for quick gifts or to spread on my morning toast. The best part? It tastes just like apple pie without all the fuss of baking.

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Several mason jars of apple pie jam placed on a red and white checkered cloth, showcasing the rich amber color of the jam.

This jam is such a delightful way to capture the essence of apple pie all year round, and I hope you enjoy it as much as we do!

Tips For The Best Apple Pie Jam

Choose the Right Apples: While Granny Smith apples are ideal for their tartness, you can mix in a few sweeter varieties like Honeycrisp for a balanced flavor.
Prepare Ahead: Have all your ingredients measured and ready before you start cooking to ensure a smooth process.
Watch the Boil: When bringing the mixture to a full rolling boil, keep a close eye on it to avoid burning and ensure even cooking.
Check for Pectin Clumps: Make sure the pectin is fully dissolved by whisking it in thoroughly to avoid any clumps in your jam.
Proper Jar Sealing: Ensure the jar rims are clean before sealing to prevent any spoilage and achieve a proper seal.

Key Ingredients and Tools

When making this jam, a few important or unusual tools and ingredients can make all the difference. Here are some key items to consider:

Ingredients for apple pie jam arranged on a white countertop, including green apples, apple cider, sugar, and various spices in small bowls.

• Vanilla Bean Powder. This adds a deep, rich vanilla flavor that’s more intense than extract. If you can’t find it, vanilla bean paste or extract can be used instead.

• Immersion Blender. This tool helps achieve the perfect jam consistency by breaking up the apple chunks. If you prefer a chunkier texture, you can skip this step.

• Powdered Pectin. Essential for helping the jam set properly. Make sure to use powdered pectin, as liquid pectin requires a different process.

• Water Bath Canner. Necessary for safely processing and preserving your jam. You can usually find these in the canning section of most stores or online.

Troubleshooting and Help

Can I use a different type of apple for this recipe?

Absolutely! While Granny Smith apples are great for their tartness, you can use any variety you like. Just keep in mind that sweeter apples will give the jam a different flavor.

Do I really need to use pectin?

Yes, pectin is what helps the jam set properly. Without it, your jam might be more like a thick sauce. Make sure to use powdered pectin as the recipe specifies.

How long does this jam last once it’s canned?

If you follow the canning process correctly, your jam should last up to 18 months when stored in a cool, dark place. Just be sure to check the seals before using them.

Can I skip the water bath canning step?

It’s not recommended to skip this step if you want to store the jam for a long time. The water bath canning ensures that the jars are sealed properly and safe from bacteria.

What if I don’t have an immersion blender?

No problem! You can leave the apples chunky, or use a regular blender or food processor to pulse the mixture a few times if you prefer a smoother texture.

Storing Leftovers

Canned Storage

Once the jars have cooled and the seals are confirmed, remove the rings.
Store the sealed jars in a cool, dark place.
The jam will keep for up to 18 months.

Refrigerator

If you don’t want to can the jam, you can store it in the refrigerator.
Place the jam in an airtight container.
It will keep in the fridge for up to 3 weeks.

Freezing

Apple Pie Jam doesn’t freeze well, as the texture can change and become watery.
It’s best to stick with canning or refrigerating to maintain the best quality.

By following these storage tips, you can enjoy your delicious jam for months to come!

I love getting to enjoy the flavors of apple pie all year round with this Apple Pie Jam. With its warm spices and sweet apple goodness, it’s sure to become a favorite in your home. Whether you spread it on toast, pair it with scones, or give it as a gift, this jam is both versatile and delicious. Enjoy!