Wednesday, October 17, 2012

Apple Pie Jam

With lots of apples to play with it was time to make some apple pie jam. I keep seeing this jam everywhere I turn so I decided to see what all the hooplah was about.  After tasting this jam I have to say it will be wonderful over ice cream, in my morning oatmeal and even over a cheesecake. Oh my what I could do with this jam. 


4 cups diced apples
2 Tablespoons lemon juice
1 1/4 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 pouch liquid pectin
4 cups granulated sugar
1 cup firmly packed brown sugar
1/2 teaspoon unsalted butter

***This recipe was made using liquid pectin if using powdered pectin the directions will be different*** 

Wash and prepare 8 1/2 pint jelly jars and place in hot water canner and bring to boil. Reduce heat and hold jars until ready to fill. Place 8 lids for jars in a pot of boiling water and allow to sit and warm until needed. Peel and dice 4 cups of tart baking apples. Put apples in 4 cup measuring cup and run water over apples until it reaches 4 cup mark. 

Now add apples to a 6 to 8 quart heavy bottom pot. Add spices, lemon juice, butter and sugar. On medium heat bring to boil stirring often. 

While waiting on apples to boil place liquid pectin pouch upright in cup and cut off top to prepare for adding to pot.  

Bring apple and sugar mixture to a heavy boil that cannot be stirred down stirring constantly to prevent scorching.

Add liquid pectin pouch

Bring back to full boil and allow to boil for 1 minute

Turn fire off and allow jelly to sit for 15 minutes and cool. This helps your fruit not to all float to the top of your jam but to be more evenly distributed throughout the jam.

Now remove hot empty jars from canner and fill with hot jam leaving 1/2 inch headspace, remove air bubbles and wipe rims with a clean dish cloth.

Place hot lids and rings on jars, finger tighten only!

Place hot jars in boiling water canner.

Process 10 minutes in boiling water canner. Remove jars and place upright allowing to cool completely.

This is a wonderful tasting versatile jam that I look forward to enjoying in my morning oatmeal. I have seen this recipe so many times lately but this is my first time making it and I will definitely make it again. I have no idea where it originated but whoever thought this up was definitely a jam making genius. 

Blessings from The Holler

The Canned Quilter


  1. I'm starting a new blog hop! Every Thursday night I will post Farm Fun Friday. I'd love it if you came and linked up every week.


  2. This would be good served over vanilla ice cream! YUM!

  3. I tried this recipe and the jam didn't set up. The consistency is more like syrup. So disappointing! And I followed the recipe exactly. Any ideas what could have happened?

    1. It happens to everyone making jam sooner or later! You can always reprocess it adding more sure jell or do as I do and serve it over ice cream or pancakes when that happens. As to why every apple variety is different some have more moisture than others, maybe it did not cook long enough or get hot enough. Try adding a little regular powdered sure jell when you reprocess because I am not a huge fan of liquid pectin because I think it happens more often with the liquid as opposed to the powdered. It is disappointing though.

    2. I made this on Friday... is it too late to reprocess? If not, how much powdered pectin should I use? I ended up with 5 half pints. Thanks so much for the info!


Feel free to challenge me, disagree with me, or tell me I’m completely nuts in the comments section of each blog entry, but I reserve the right to delete any comment for any reason whatsoever (abusive, profane, rude, or anonymous comments) – so keep it polite, please. Also I am not a free advertisement board if you want to push a product on my comments I will delete you fast !!!

Related Posts with Thumbnails