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One Hundred Dollars a Month

I am your typical housewife living in high maintenance suburbia. I have a handsome husband, 2 kids and a flock of pet chickens. I try and feed my family with $100 a month. With the help of coupons, gardening and bartering I am able to squeeze the most out of our grocery budget and still manage to have a little fun along the way.

Canning 101 – Apple Pie Jam Recipe

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By on · 115 Comments

Last week when I made carrot cake jam, a few of you suggested I try making apple pie jam.  Um hello, my son LOVES homemade apple pie so I figured he would LOVE his own batch of apple pie jam.

Since Monkey Boy has been a little boy, I’ve always made him his own stash of strawberry jam for his PB & J sandwiches every summer. And well now, we can add apple pie jam to the list of his “must haves.”

Not only did my son love this jam, but we all did.  And my house now smell like a giant apple pie factory.

This recipe is a keeper!  Try, you’ll see.

4.41 from 5 votes
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Apple Pie Jam Recipe

Ingredients

  • 4 cups diced apples {I used a mixture of Granny Smith and Pink Lady}
  • 2 tablespoons lemon juice {I used bottled}
  • 1 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 box pectin
  • 4 cups granulated sugar
  • 1 cup firmly packed brown sugar
  • 1/2 teaspoon unsalted butter

Instructions

  1. Bring a boiling-water caner, 3/4 full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  2. Dice the apples and place in a 4 cup measuring cup. Cover the apples with water to top of the 4 cup measuring mark. Place apples in a 6 -8 quart pot, add spices, lemon juice, butter and pectin and bring to a full rolling boil.
  3. Slowly stir in the sugar and return to a full rolling for 1 minute, making sure to stir constantly to avoid boiling over. Remove from heat and skim off any foam with metal spoon.
  4. Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.} Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary}. Yields {6} 1/2 pints.

Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.} Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary}. Yields {6} 1/2 pints.

Hot Water Bath Canning Tutorial

New to Canning? Check out my Hot Water Bath Tutorial.

Find More of my Canning Recipes HERE

 

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Comments

  1. Hey Mavis! I have been reading your blog for a few weeks and I really love it! I am wanting to learn how to can fruits and veggies but I am confused. Do I need to buy a pressure canner or a stock pot canner and what is the difference? My grandmother has a HUGE apple tree and we will have a ton of apples in a few weeks and I need to figure out what to buy. Thanks!

    Reply

    • Hi Jamie, you only need a pressure canner for things like corn, beans, meats, stuff like that. If you want to can jam, or apple sauce a hot water canner like the one you see above is all you need. 🙂 Hope that helps.

      Reply

      • Can I substitute apple juice for the sugar. I have done that with other fruit jams. Do you know what would the amount be to off set the 5 cups of sugar. Or maybe I could just replace the white sugar with juice and keep the brown or switch that to maple syrup. Wonder what that conversion is? Thanks. Can’t wait to try this.

        Reply

  2. I use a similar recipe that added one more hint. After you remove it from the heat let it sit for five minutes and stir the jam. This helps to prevent the fruit from floating. We have two apple trees so this is a favorite recipe. It tastes great on ice cream or a little bit stirred in yogurt or oatmeal.

    Reply

    • I just tried an apple pie jam recipe and the fruit did float to the top. Will try the stirring on the next batch. Need to get it right as the tiny jars are going to be gifts at my sons wedding next fall!

      Reply

      • When you first remove the jars from the hot water bath, let them cool for about an hour. After the jars have sealed, if there is too much fruit floating at the top, carefully turn the jars upside down for an hour. Then turn the jars right side up again. Continue to this every hour until the jars have cooled to room temperature.

        Reply

  3. The carrot cake jam IS to die for! Had every thing on hand to make it too. I told my Dad I tried a new jam and I’d bring some by after church. So today I hand dad the jar of carrot cake jam. He looks at it then yells at mom in the other room that it wasn’t German chocolate cake jam after all! Dad is 85, mom’s 80 and They think that would be gross! But they LOVED the carrot cake jam. So thanks for posting the recipe.

    Reply

  4. Mavis,
    I just found your website in the last week and I really enjoy it! I made the apple pie jam recipe today. I noticed that the recipe mentions adding butter, but butter is not listed in the ingredients. How much should be added? Thanks.

    Reply

    • Ha! Well it is now. I used 1/2 teaspoon of butter. This is to help prevent foaming. You don’t have to use it if you don’t want to. But I did. 🙂

      Reply

  6. I am a newbie to canning and wondering about the pectin in the recipe. Recipe calls for a box of pectin I have Certo liquid so do I use both pouches for a total of 6 oz or is there powdered pectin that I should be using instead? I made the strawberry basil jam and it is amazing! I think I may have “over crushed” the strawberries because it turned out pretty runny but is delicious on pancakes- all my girls LOVED it! Thanks for all the yummy recipes and entertainment!

    Reply

    • You can, sort of. If I remember correctly, you will use one of the six oz pouches of the liquid pectin for 1 box of powdered. HOWEVER, the liquid pectin and sugar are added in the opposite order. Look at the package for your pectin and go with the order it calls for in the recipes.

      Reply

  10. Just made a batch this afternoon and it turned out great. The husband and I had some over ice cream and it got big thumbs up from him. This is going to be a Christmas giveaway for sure
    Thanks for posting stuff like this that I wouldn’t have thought of!

    Reply

  13. Just wondering what kind and how much pectin you used? There are so many different kinds out there and I don’t want to get it wrong. The only pectin we have in a box is liquid Certo.

    Reply

  16. For less sugar, just use the low/no sugar pectin. I use the same recipe, but only takes 3 c. Sugar to 4 c. Apples. Never thought to use brown sugar! Duh! And a small splash of vanilla is also a great addition to this! Recipe works well for pears too :). I discovered this awesomeness around this time last year!

    Reply

  17. Can I use this to bake apple pies? I have seen many apple pie filling recipes and the ingredients are very similar. Have you tried using this canned apple in a pie yourself? Thanks!

    Reply

  18. Hi Mavis!
    Thanks for the great recipe. I just made a batch, and as mine will be enjoyed by adults, I put a shot of brandy, a sprinkle of coriander, and some honey in just for fun! It tastes awesome. I love your blog.
    Suzanna B and I are thinking alike. After my apple picking trip, I’m going to make some more as pie filling!

    Reply

  19. I just returned from a culinary trip to vermont and apple pie jam was everywhere, but their version has a cup of pure maple syrup. I used your recipe with the maple syrup added and it was divoon, the butter is a finishing touch that gives it a richness missing from other recipes. Thanks!

    Reply

  20. I made this and the carrot cake jam today–yum! Thank you for the unusual ideas. The apple pie jam will probably be a repeat here (and previously my apples have been dedicated to apple butter).

    Reply

  22. I am new to canning (will be starting my first batch this week) and I have a question. Is it ok to use a pressure cooker with fruits as well? Thanks

    Reply

      • LOL…I have been reading up a lot on this and the water bath is just fine for fruits. I am getting some ph strips to make sure that if I modify a recipe it does not become unsafe. Thanks for posting this recipe – its awesome.

        Reply

    • I use my pressure canner for a water bath all the time. Just make sure your jars are covered by water 1 to 2 inches, and don’t seal the lid.

      Reply

  24. I can’t wait to try this next week. I have been canning for a few yrs now. This sounds yummy….maybe end up in a few Christmas baskets.
    deb

    Reply

  25. My daughter & I made a batch of this last night with a little twist. We added a can of cranberries to the mix. D-E-L-I-C-I-O-U-S!!! It was our first attempt at canning & I’ve got to say, it was MUCH easier than I had worked it up in my head to be. Mavis, you may have created a monster… THANK YOU! Happy Thanksgiving 🙂

    Reply

  26. Made this yesterday to use up some apples that were at the end of their storage life. Wow delicious. I used apple juice instead of water as I had some to use up as well. Thank you for a great recipe.

    Reply

  27. I LOVE this jam! I add a spoonful, or two (if I am being honest) to my bowl of oatmeal every morning! It is amazing!!!! It is also really good on waffles and french toast. Thank you so much for sharing!

    Reply

  28. Hi Mavis,
    As a diabetic I am always on the lookout for tasty new recipes for myself and my family. Your jams sound wonderful and I see by the letters and comments that they must also be delicious. I would like to know if these jams can be made with Stevia, or other sweeteners, instead of sugar. Maybe you, or someone, out there has experimented with this and could let me know. Many thanks for any information you’d be willing to share.

    Reply

    • I think sugar is necessary to jam set and preservation; but you can make apple butter just by cooking down lots of apple sauce.

      Reply

  29. Hi, I was wondering…I like my apple pie tart – will it hurt (or make the recipe unsafe) if I cut down on the sugar?

    Reply

    • Oh, btw, I made it per the recipe and it was to die for – went so fast I barely got a taste…kids

      Reply

  30. Can you make this as a freezer jam? I have never canned, just done freezer jams….. Thanks! My son would absolutely love this!!!

    Reply

      • If I were to just make this and poor it into open jars to cool… what would happen? Not to sound stupid, I hope, but why do I need the canning process if I planned on giving it out and it all being eaten right away?

        Reply

        • A little late in replying, but if you choose to not can the jars you risk the jam growing mold unless it is kept refrigerated and eaten in a short period of time. I would still put lids on the jars while cooling to prevent airborne contaminants getting in your jars.

          My last jar in a batch of jam is usually my fridge jar, not canned, but put right into the fridge so we can enjoy it.

          Reply

  31. Mavis, could you make this with crab apples? I know they are much more tart than most apples, but there are some trees in the neighborhood and your recipe sounds delicious.

    Reply

  32. Hi again Mavis! Just wanted to let you know that for my first ever canning I made this – OMG it was a hit and was gone in a flash…making more this year.

    Reply

  33. hi – do you have a weight for the pectin? I live in New Zealand and we have different size ‘packets’! lol I can’t wait to try this recipe!!!!!!

    Reply

      • Be aware that pectin manufacturers over the years have changed their pectin, and thusly their recipes! When I started making jams and jellies, we lived in Maine, and my primary berry was blueberry. One year, I noticed that my yield wasn’t the same [over a pint less per batch!]. Since I stocked up on supplies when marked down to use the next year, and each year I saved instructions [so I can refresh my memory without opening a box]. Looking at old instructions, the volume of berries changed as did the yield!
        Called local cooperative extension about it, and they hadn’t noticed that while the pectin box [oz] stayed the same, the ingredients required and the yields produced didn’t, they were almost across the board lowered!
        Haven’t recently checked, but with everything else being down sized [good luck finding an 8oz yogurt container or a 16oz box of Vanilla Wafers], thought I’d let you all know about this.

        Reply

  34. Hi there,

    Want to try your recipe and don’t have a canner. Can i use a regular stockpot instead of purchasing a canner? I have all the ingredients for the recipe but the canner.

    Reply

    • Probably too late for Mona, but since people are still visiting the web site, it may help someone.

      As long as you are not pressure canning, you can use any pot large enough to hold the jars, as long as you can cover them with at least one inch of boiling water during the processing.

      Reply

  35. i made this recipe for the first time last night and it was delicious! However, it turned out to be very runny. Is that the correct consistency or did I mess up somewhere?

    Reply

  37. Recipe sounds wonderful however is there a substitute for lemon juice? I am allergic to all citrus fruit and citric and absorbic acids. Thanks!

    Reply

    • I made it without the lemon juice and it turned out fine but I did sauce my apples instead of leaving them in slices.

      Reply

  38. All I have is the Ball pectin in a 4.7 plastic jar. I have instant pectin, real fruit classic pectin, and the low sugar pectin. Which one should I use and how much? I’m thinking about 5 or 6 tablespoons of the classic but I would hate to mess up and waste food or my time. Please verify, thanks so much for your help and your spectacular blog! 🙂

    Reply

  39. Hi Mavis
    This recipe for apple pie jam looks fab. However I live in the UK and we don’t really go in for canning. It’s not a method I’ve ever used. Is it possible please to make this as a normal jam?
    Kind regards
    Pam

    Reply

  40. My apple pie jam did not set up. It has been about 4 months since I made it so I am sure its not going to gel. What suggestions do you have for using it?

    Reply

  42. Just a question. I have made lots of different types of apple jams and jellies, and never had to use pectin. May I ask why this one calls for it? Definitely going to try this though! Sounds delicious.

    Reply

    • I was seriously just wondering the same thing. I was always told that apples were high in pectin by themselves and it was not necessary to add more.

      Reply

      • This is way post fact, but I’m guessing this needs pectin because it is not using any of the peel. The peel and core of an apple are where most of the pectin is. So without those, I’m guessing this wouldn’t set up very well. That is just an educated guess though.

        Reply

    • I use this on everything!! On toast and in sandwiches, in oatmeal, on pancakes or waffles, or I just dip sugar cookies or gingersnaps right into the jar. It’s like heaven in a Mason!

      Reply

  44. I made a batch of Apple Pie Jam today but it doesn’t seem to have set very well. Is it supposed to be runny?

    Reply

    • It’s not supposed to be runny. Softer than hard set jam, yes. But runny? No. Looks like it didn’t set up right. Shoot!

      Reply

      • If your jam comes out runny, it likely needed a little longer to boil – a trick I learned several years ago is to put the unset jam back in your pot, add a new box of pectin, and bring to a rolling boil (constantly stirring) for 2 minutes. Remove from heat and ladle into clean jars, seal, and re-process in the water bath canner. Always use fresh lids 🙂

        If you don’t want to re-can it, turn it into an ice-cream topping or use as a syrup on pancakes or waffles. Yummy no matter how you use it!

        Reply

  45. Now I’m hunting for a peach pie recipe, this was so yummy! We’ve used this for apples and for pears so far.

    Reply

  46. We tried this recipe with crab apples and I have to say that it is the most delicious jam I have ever made. We made it two different ways – apple chunks and pureed apples (like apple butter). They both turned out wonderfully!

    Reply

  47. I was looking for a recipe for apple pie jam after trying some at a local fair. I tried this recipe using mainly Cortland apples and low sugar pectin. This is delicious! Thank you so much for posting this recipe.

    Reply

  51. I know this is a stupid Question, so no laughing, please. Can I use this final product as the filling when I make apple pies? Okay, laugh. I see this used as topping for ice cream and as a type of fruit preserve, but can I fill my pie crust with this glorious formula?

    Reply

  53. Great jelly, I have only one problem I gave it to our FFA teacher (Future Farmers of America) last year. So this year he gave me 2 bushes of Apples. OH My! Got to love him. So keep your ears open around early Nov. for fruit sales. You don’t have to buy by the bushes and the kids will Thank You! Best fruit your money can buy or you could give the teacher a jar and see what happens ! leslie

    Reply

    • *smile*
      Leslie, that’s awesome! Love our 4H and FFA programs! I suspect your FFA teacher is hoping for more jam! 😉

      Reply

  55. I really don’t know where I might have gone wrong but mine came out more like a syrup? I have another recipe I usually use that calls for the pectin after you add the sugar, then boil on high for one minute after yo add the pectin…Will this set up more after time? I made it yesterday.

    Reply

    • Regarding the jam not setting up, if it is still runny after it has cooled, it will probably not thicken.

      You have two options.

      Embrace your new “syrup” and find uses for it, such as topping on ice cream or pancakes.

      The second option is to “re-process” it. As long as all of your jars are sealed well right now, this won’t be urgent for you.

      Here is a link from another favorite blogs, “Food in Jars.”

      http://foodinjars.com/2011/08/canning-101-how-to-save-runny-jam/

      In my experience the temperature will be around 220 degrees Fahrenheit, but also try the methods mentioned in her post.

      I wish you success!

      Reply

  56. Approx. How many apples does it take to get 4 cups diced?? Going picking in a few weeks and trying to get an idea of how many to pick! Thanks:)

    Reply

  57. HI, I am planning on making your apple pie jam this weekend. I live in Holland and we don’t have standardized boxes op pectine. Can you tell me how many grams of pectine are in one box?
    Thank you, Babbel

    Reply

  59. I made this today and, while the flavor was excellent, there was way too much liquid and not enough apples. If I do this again, I will at least one and a half times the appples and halve the liquid. The apples make enough juice on their own to have to add much, if any, water.

    Reply

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