Apple Pie Jam (Canning Recipe)

There’s something magical about spreading this on a warm biscuit on a crisp October morning..all the cozy apple pie taste ready to go. The secret is using apple cider instead of just water, which gives you that deep apple flavor, plus the perfect blend of cinnamon, nutmeg, and cloves that makes your whole house smell like fall.

I love making this canning recipe in the fall and like the thought of having some extra jars made for Christmas gifts. Do I always plan ahead for that? No. But it’s nice to aim for.

What You’ll Need

I used vanilla bean powder, but you can easily use vanilla extract. Just double the amount you use. And Granny Smith apples will give you the best flavor, but you can use whatever apples you have and like.

This will make 5 pint jars and is super easy to double or triple. You can make adjustments in the recipe card at the bottom of this post.

Equipment

• Water Bath Canner
• Pint jars
• Immersion blender optional
• Large pot

Ingredients

• 6 cups peeled and diced Granny Smith apples (between 6-7 apples)
• 2 cups apple cider
• 2 tablespoons lemon juice
• 1 1.75 oz package powdered pectin
• 2 teaspoons cinnamon
• ¼ teaspoon ground nutmeg
• ½ teaspoon cloves
• ¼ teaspoon ginger
• ½ teaspoon vanilla bean powder (or 1 teaspoon of vanilla extract)
• 1 teaspoon salt
• 2 cups sugar

Instructions

When the mixture is boiling, keep a close eye on it and keep stirring because it can burn easily.

Step One: Get Your Canning Stuff Ready

Wash your jars and put them in the water bath canner with enough water to cover them. Heat that up. Put your lids and rings in a small pot with simmering water.

Step Two: Cook The Apples

Throw your chopped apples, apple cider, and lemon juice in a big pot. Bring it to a boil, then turn it down and simmer for 10 minutes until the apples are soft. Stir it now and then.

Step Three: Blend Or Don’t

If you want it smooth, blend it with an immersion blender a few times. If you’re fine with it chunky, leave it alone.

Step Four: Add The Spices

Whisk in the pectin, cinnamon, nutmeg, cloves, ginger, vanilla, and salt. Turn the heat back up and get it to a hard boil – the kind you can’t stir down.

Step Five: Add The Sugar

Add the sugar and stir it in completely. Get it back to that hard boil and let it go for exactly 1 minute. Stir constantly – this will burn if you don’t.

Step Six: Fill The Jars

Use a canning funnel and fill your jars.

Wipe the rims clean, put the lids on, and tighten the rings fingertip-tight.

Step Seven: Process

Put the jars in the boiling water bath for 10 minutes. When time’s up, turn off the heat and let them sit for 5 minutes before taking them out.

Step Eight: Cool

Let them cool for 12-24 hours, then check that they sealed properly. Remove the rings and store them in a cool, dark spot.

Storage Instructions

Once the jars have cooled and sealed, remove the rings and store them in a cool, dark place for up to 18 months.

If you don’t want to can the jam, you can store the jars in the fridge and use them within 3 weeks. This won’t freeze well because the texture will get watery.

Spread this over your morning toast or give it as a gift. It tastes amazing over a slice of apple cider sourdough bread.

Questions and Troubleshooting

More Apple Recipes You’ll Love This Season

From drinks to dinner, you can use apples in just about anything.

• This apple pie yeast bread is a pull-apart loaf with apple filling inside. It’s AMAZING!
• An iced caramel apple latte is just what you need when it’s fall but still hot out.
• A batch of sourdough cinnamon apple muffins is great for breakfast or a snack.
• These applesauce cookies are simple and sweet and ready in under an hour. Perfect for an afternoon of baking.
• For a cozy fall evening, make crockpot pork chops with spiced apples.

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