Laura Walton

Apple Pie Jam

Because why not?

This jam is like spreading apple pie filling over whatever you desire (toast, oatmeal, yogurt, etc.). It’s especially tasty if you grind your spices just before making it – I’ve been all about freshly-ground spices for a while now, and will eventually have a post on why they beat the pants off of the pre-ground stuff.

But for now, apple pie jam. Happy early 4th of July, y’all!

Apple Pie Jam

  • Servings: 5 cups, or 5 half-pint jars
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As for pie, tart apples work best for this jam infused with apple pie spices. This jam is excellent as a hand pie filling or spooned over yogurt or oatmeal. Use freshly ground spices for best flavor.


you will need:

  • 8 c peeled and diced tart apples (such as Granny Smith)
  • 2 c apple juice or cider
  • 2 tbsp bottled lemon juice OR ½ tsp citric acid (you can purchase this at brewers supply stores, some grocery stores, or online)
  • 3 tbsp powdered pectin
  • 1 tsp freshly ground cinnamon
  • ½ tsp freshly ground allspice
  • ¼ tsp freshly ground nutmeg
  • ¼ tsp freshly ground cardamom (optional)
  • 2 c granulated sugar

Directions

  1. If canning, prepare canning equipment. See my Pickled Okra post for a refresher.
  2. Measure sugar in a large bowl and set aside. (It’s super important, when working with powdered pectin, to add the sugar all at once; otherwise, the jam may not set properly.)
  3. Measure chopped apples into a large stainless steel saucepan. Add apple cider and lemon juice or citric acid to the apples, bring to a boil, reduce heat, and simmer until apples are soft, about 10 minutes.
  4. Whisk the pectin into the apples until it is fully dissolved. Bring the mixture to a full rolling boil over medium high heat, stirring frequently to prevent scorching.
  5. Add the sugar to the boiling mixture all at once, stirring constantly to combine, and return to a full rolling boil that doesn’t go down when you stir. Allow the mixture to boil for 1 full minute, stirring constantly. Remove the mixture from heat, and remove foam, if desired. (I don’t have as much of a problem with foam with apple jam, so this may not even be an issue!) If not canning, divide jam into jars, allow to cool to room temperature, and refrigerate.
  6. If canning, follow hot-water bath canning procedures, leaving ¼ inch headspace between the jam and the lid. Process jars in a hot-water bath for 10 minutes. Wait 5 minutes, then remove the jars from the canner, and allow to rest, upright and undisturbed, for 24 hours before testing the seals.

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