Apple Pie Jam Recipe | Canning Recipe
Fall is just around the corner, and with it comes the season of colorful leaves, crisp, cool air and of course… some of the best food you will eat all year round. Whether it’s those creamy mashed potatoes your grandmother makes, delicious sliced ham soaked in pineapple juice or—my personal favorite—the homemade gravy running down your plate and seeping into a buttered roll, fall is one of the absolute best seasons for food.
And of course, you can’t have fall food without… you guessed it! Pie! Whether it’s pumpkin, pecan, key lime, blueberry or cherry, you can never have enough pie. And your list of flavorful options goes on and on, almost as far as your imagination can take you.
Of course, one of my personal favorite types of pie is apple. Just smelling that crisp, juicy apple pie baking in the oven can get my tastebuds watering. Pair it with a dollop of whipped cream and vanilla bean ice cream on the side, and you’ve got a tasty dessert the whole family will love.
So when I saw this recipe for apple pie jam, I knew I absolutely had to give it a try. Taking my favorite dessert and turning it into a jam—which I could use for practically anything? Sign me up! Not only is this apple pie jam recipe great for the end of summer and the beginning of fall season, but it can also be canned, which means you can keep it for many more months to come. Sounds amazing, right?
I made a few cans of this apple pie jam a few weeks ago, and my family has been periodically going through them. My kids have used it on their toast for breakfast, I’ll add it as a dipping sauce for their lunches and my husband loves buttering his roll with it at dinnertime. Talk about a versatile food! Even for those who don’t particularly love apple pie, this jam recipe could be the turning point in the tastebuds. While it’s similar to its apple pie counterpart, it’s also just slightly different, which makes it a great alternative to the dessert.
Are you ready for the upcoming fall season of food? I know I am! If you’re a fan of apple pie, this is the perfect recipe for you. You can surprise your family with this delicious canned jam recipe and give them something to enjoy for months to come. See how the first round goes and if you love it, maybe you could even mix it up and try other flavors of pie! Blueberry pie jam, cherry pie jam, pumpkin pie… jam? Who knows? Get creative and try it out in the kitchen.
See the apple pie jam recipe below along with questions and try it out as we head into fall. If you and your family love it as much as mine, I know you won’t be sorry. Let me know how you enjoy the recipe, and what you love to eat it with!
And of course, if you enjoy this or other recipes, please consider sharing with your social media pages. Then follow us on our Facebook for more tasty treats. Check out the recipe below and let me know what questions or thoughts you have to add. Have a great start to the beginning of fall!
TOP QUESTIONS I GET ASKED ABOUT THIS RECIPE:
What are the best canning jars?
If you’re not sure how to start canning, start with the jars. There are a few different popular options out there. My personal favorite are the Ball Mason Wide Mouth Quart Jars. They’re super easy to open and close, and have a quality seal to help keep the food fresh. But, some other popular ones include the Bormioli Rocc Fido Square Jar and Kerr Mason Jars. Check online to see which ones are most affordable and best fit your needs.
What foods go well with apple pie jam?
Like any jam, you can put this apple pie jam on practically any food you desire. You are only limited by your imagination! My family enjoys the apple pie jam with our toast for breakfast in the morning, as a dipping option for fruits at lunch and with our dinner rolls. Anything you can think of, try it out to see how well it tastes with the apple pie jam.
How long will canned jam last?
While every jam can vary on how long it lasts in the jar, the average homemade jams have a shelf life of about two years when canned in a hot water bath and stored in a cool, dry place. Once opened, you can keep homemade jams in the refrigerator for up to three months. I did say they were the perfect option to keep for months to come, right?
6 Granny Smith apples - peeled, cored, and finely chopped
4 cups white sugar
1/2 cup light brown sugar
1 large lemon, zested and juiced
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon allspice
5 half-pint canning jars with lids and rings
Combine apples, white sugar, light brown sugar, lemon juice, lemon zest, cinnamon, nutmeg, cloves, and allspice in a pot; bring to a rolling boil.
Cook at a boil, stirring occasionally, until fruit is soft and jam gelling point (220 degrees F (104 degrees C) is reached, at least 45 minutes. Put a small amount of jam on a cold plate; freeze for several minutes. If the mixture is gelled, it is ready to process in a canner.
Sterilize the jars and lids in boiling water for at least 5 minutes.
Pack apple jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water.
Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool.
Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
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