Apple Pie Jam


For years, I have made this jam.  It is really, really, really good.  Just read the reviews on the link and you will see what I mean.

With apples starting to wane here in Maine, I wanted to make apple pie jam again, but this year I wanted to make it with more apples and less sugar.  After a few trials in the kitchen, I am thrilled with the results.

I went a little Cooks Illustrated crazy on this project, but as always with recipe development one more try made the difference between quite good and outstanding.  In the end, I doubled the amount of apples, added some cider and boy oh boy, we have a winner.  A buttered English muffin with this jam is just the way to start the day.

Canning Note: Whether making jam or pickles, I sterilize jars in the dishwasher.

Apple Pie Jam
Makes 9 half-pints plus a few spoonfuls for the cook

4 cups sugar, divided
1 cup brown sugar
1 (1.75-oz) pkg. pectin for reduced sugar recipes, such as Sure Jell (pink box)
7-8 tart apples (enough to equal 8 cups prepped)
1 cup water
1 cup apple cider
2 Tbsp. lemon juice
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. kosher salt
1 tsp. butter

Measure out the white sugar in a large bowl. Combine 1/4 cup of the premeasured sugar with the pectin. Add the brown sugar to the remaining sugar and set the bowl aside. Peel, core and slice the apples.  Measure out 8 cups.

Add the pectin/sugar mixture, apples, water, cider, lemon juice, cinnamon, ginger, nutmeg, salt and butter to a large heavy bottomed pot over medium-high heat. Stir well. Bring the mixture to a hard rolling boil, stirring often.

Add sugars and stir well to dissolve.  Bring jam to a full rolling boil, stirring often.  “A rolling boil” means that jam boils, even when stirred.  Boil for 5 full minutes.

Transfer jam to prepared jars and seal accordingly for shelf storage or simply cool to room temperature, seal and store in the fridge.

Got a lotta apples? You need this!

17 Responses to Apple Pie Jam

  1. Stephan April 2, 2011 at 11:55 pm #

    This looks really good.  I will try it this fall.  What part of Maine are you from.  Scarborough here.

  2. Chris April 17, 2011 at 10:42 pm #

    @Chris – I spend a week every summer in OOB.  We like to eat at the place right on the marsh.  Can't remember the name.  Anyways, I will have to try this recipe as well.  I bet it smells as good as it looks!

  3. john fornetti June 21, 2011 at 4:28 pm #

    That looks so good!! How long does it take to make??

  4. Kimberly June 22, 2011 at 6:35 pm #

    Not really long at all, maybe an hour total?

  5. Heather July 29, 2011 at 2:06 pm #

    I am just starting to try my hand at canning and this recipe is making my mouth water!  I think it's going to be my first experiment!

  6. Kimberly August 3, 2011 at 3:10 am #

    Definitely give it a try, early season apples should be arriving soon just in time for jam 🙂

  7. Mike C. October 2, 2011 at 10:18 pm #

    I have been wanting to make apple pie jam for some time now, and finally did. 
    I was home for my dad's funeral in Maine and came home with 1/2 bushel of courtlands and wanted a recipe with MORE apples than most recipes out there.  You saved me a lot of work creating a good recipe, this one is excellent, a true keeper! 
    After cooking I mushed up the apples to make it more "jammy" and less "preserv-ey", just a personal preference, and am thrilled with the results.  Other than that, followed the recipe to a T.

    • Barr October 3, 2011 at 1:07 pm #

      Thanks so much. We are delighted it worked out for you.

  8. Beeg October 8, 2011 at 10:43 pm #

    Tried this today. Turned out wonderful. Can't wait to make biscuits in the morning. We will use it as a condiment for roast pork tonight. Thank you!

  9. Kimberly October 15, 2011 at 1:49 pm #

    Beeg – so glad thay you like the jam! Thanks for posting.

  10. Heather October 18, 2011 at 8:01 pm #

    I made your apple pie jam!  Yum!

  11. Kimberly October 19, 2011 at 11:05 am #

    A Visit to a Virginia Farm – We have an apple galette that we love this time of year:

  12. Pat Costello November 15, 2011 at 4:21 am #

    Made this jam tonight and it's wonderful! I've tried several apple jams in the past but wasn't happy with the results but both the texture and the flavor on this one are perfect. Can't wait to try it with pears. Thanks so much for sharing the recipe!

    • Kimberly November 19, 2011 at 2:43 am #

      Hi Pat,

      So glad you had good results, I’ve been making apple butter this week. Please report back if you have good luck with the pears. I hadn’t thought of that twist but it is a brilliant idea.

      Have a wonderful Thanksgiving.

  13. Lynda October 9, 2012 at 5:54 pm #

    Hi–Just wanted to double-check the boiling time. You specify 5 minutes, but the instructions that come with the SureJell package for cooked jams specify 1 minute. Can  you please confirm?

    • Kimberly Mayone October 13, 2012 at 2:30 pm #

      Hi Linda –

      I do boil for 5 minutes because of the increased amount of fruit. Sorry I was so tardy in responding. I hope the recipe worked well for you. I made a batch this past weekend.



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