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Easy Homemade Apple Pie Jam

Capture the cozy flavors of fall in a jar with this surprisingly easy Apple Pie Jam. Perfect for spreading on toast, pancakes, or serving with cheese.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course: Breakfast, Condiment, Spread
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 5 cups apples peeled and finely diced, mix of sweet and tart
  • 2 cups water
  • 4 tbsp pectin powdered fruit pectin
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 2 cups brown sugar
  • 1 tbsp vanilla extract

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Blender or food processor
  • Mason jars
  • Boiling water bath canner
  • Jar lifter

Method
 

  1. Step 1: In a large, heavy-bottomed pot, add diced apples and water. Bring to a rolling boil over high heat, then reduce to a gentle simmer. Cook, stirring occasionally, until apples are very soft (15-20 minutes).
  2. Step 2: Carefully scoop out about 4 cups of cooked apples (leaving liquid and remaining apples in the pot). Blend these scooped apples until smooth in a blender or food processor. Return the puree to the pot with the reserved apples and liquid.
  3. Step 3: Turn heat back to high. Gradually whisk pectin into the apple mixture. Bring to a full, rolling boil that cannot be stirred down.
  4. Step 4: Once at a hard boil, stir in cinnamon, allspice, and brown sugar. Stir constantly and bring the mixture back to a hard boil. Boil for exactly one minute while stirring.
  5. Step 5: Remove pot from heat and quickly stir in vanilla extract. Carefully ladle hot jam into clean, hot mason jars, leaving about 1/2 inch headspace.
  6. Step 6: Wipe jar rims clean with a damp cloth. Place lids and bands on jars, screwing bands on fingertip tight.
  7. Step 7: Place filled jars in a boiling water bath canner, ensuring jars are covered by at least 1 inch of water. Bring water to a full rolling boil and process for 10 minutes.
  8. Step 8: Turn off heat and let jars sit in hot water for 5 minutes. Carefully remove jars and place on a towel-lined counter or wire rack to cool completely (up to 24 hours) without disturbing.
  9. Step 9: Once cool, check seals (lids should be concave and not flex). Store sealed jars in a cool, dark place up to 1 year. Store unsealed jars or opened jars in the refrigerator.

Notes

Choose a blend of sweet and tart, firm, ripe apples for the best flavor. Dice apples evenly for uniform cooking. Use a large, heavy-bottomed pot to prevent scorching. Follow your pectin brand's specific instructions if they differ. Ensure jars and canner are prepared ahead of time. Boiling at a hard roll for the specified time is crucial for pectin activation and proper set.
Properly canned and sealed jars can be stored in a cool, dark place for up to 1 year. Once opened, store in the refrigerator and use within 2-3 weeks. If not canned, store in the refrigerator for up to 3 weeks or freezer for up to 6 months.