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A close-up of a mason jar filled with apple pie jam, surrounded by fresh green apples and cinnamon sticks on a wooden cutting board.
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Apple Pie Jam

This jam recipe combines the warm, spiced flavors of classic apple pie into a delightful spread perfect for toast, pastries, or as a unique gift.
Prep Time5 minutes
Cook Time15 minutes
Process Time10 minutes
Total Time30 minutes
Cuisine: American
Keyword: Apples, Fall, Waterbath Canning
Servings: 5 Pint Jars
Calories: 434kcal
Author: Katie

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

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.
    A split image showing a pot with raw, peeled, and diced apples on the left, and cooked apples in the same pot on the right.
  • 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.
    A split image showing an immersion blender in a pot of cooked apples on the left, and the blended apple mixture on the right.
  • Add pectin and spices. Whisk in the pectin, cinnamon, nutmeg, cloves, ginger, vanilla bean powder, and salt.
    A split image showing spices added to the blended apple mixture on the left, and powdered pectin added on the right.
  • 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).
    A split image showing sugar being added to the apple mixture on the left, and the mixture being stirred and boiling on the right.
  • Ladle into jars. Carefully fill jars with jam.
    A split image showing the apple pie jam being ladled into jars on the left, and filled jars of jam on a wooden surface on the right.
  • 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.
    A four-part sequence showing jars of apple pie jam being cleaned, sealed with lids, and ready for processing.
  • 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).
    A top view of five sealed jars of apple pie jam placed in a water bath canner ready for processing.
  • 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.
    A close-up of a jar of apple pie jam being lifted out of the water bath canner with a jar lifter.
  • 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

Calories: 434kcal | Carbohydrates: 112g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 472mg | Potassium: 269mg | Fiber: 4g | Sugar: 105g | Vitamin A: 85IU | Vitamin C: 10mg | Calcium: 27mg | Iron: 0.4mg