Apple Pie Jam Recipes

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APPLE JAM (APPLE PIE IN A JAR)



Apple Jam (Apple Pie in a Jar) image

This is apple jam - something you can't seem to buy - spiced to resemble the taste of most apple pies. Usually there is enough pectin in the apples to make it jell without adding anything. You can use 1 package of pectin (such as SureJel®), if desired.

Provided by Art Kautz

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 2h20m

Yield 80

Number Of Ingredients 9

6 Granny Smith apples - peeled, cored, and finely chopped
4 cups white sugar
½ cup light brown sugar
1 large lemon, zested and juiced
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
⅛ teaspoon allspice
5 half-pint canning jars with lids and rings

Steps:

  • 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.

Nutrition Facts : Calories 49 calories, Carbohydrate 12.8 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.6 mg, Sugar 12.4 g

BEST APPLE PIE JAM



Best Apple Pie Jam image

A friend gave me this wonderful recipe, and oh my, it is so good. Just like a extra good apple pie filling, but in jam form. If you love apple pie, you are going to have to make this wonderful recipe. My husband who only likes strawberry jam, said, "this recipe was EXCELLENT!" It is excellent on English muffins, pancakes or toast. Even over Ice cream too!!

Provided by michEgan

Categories     Apple

Time 23m

Yield 3 pints

Number Of Ingredients 9

4 cups apples, chopped (tart apples)
1 1/2 tablespoons lemon juice
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
4 cups sugar
1 cup brown sugar, packed
1 (1 3/4 ounce) box dry pectin
1 teaspoon butter

Steps:

  • Measure apples in a measuring cup, now add in the same measuring cup water to fill up to the 4 cup line (with the apples in it).
  • Add pectin and the butter and spices, lemon juice.
  • Bring to a boil.
  • Add sugars and bring back to a full rolling boil, boil 1 minute.
  • Stir constantly.
  • Remove from the heat.
  • Skim off any foam.
  • Ladle into hot jars leaving 1/4-inch headspace.
  • Put on lids.
  • Process in water bath 10 minutes.

SURE.JELL DUTCH APPLE PIE JAM



SURE.JELL Dutch Apple Pie Jam image

Impress your friends with homemade SURE.JELL Dutch Apple Pie Jam from My Food and Family! Fresh apples, raisins, sugar, lemon juice, spices and fruit pectin are cooked briefly and then processed in a canner in this delicious and autumnal SURE.JELL Dutch Apple Pie Jam recipe.

Provided by My Food and Family

Categories     Home

Time 2h

Yield Makes about 7 (1-cup) jars.

Number Of Ingredients 10

4 cups prepared fruit (about 1 lb. Granny Smith or other tart green apples)
1-1/4 cups water
1/2 cup raisins
2 Tbsp. fresh lemon juice
1 tsp. ground cinnamon
1/4 tsp. ground allspice
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
4 cups granulated sugar, measured into separate bowl (See tip below.)
1 cup firmly packed light brown sugar

Steps:

  • Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Peel and core apples; finely chop or grind. Add water and raisins. Measure exactly 4 cups into 6- or 8-quart saucepot. Stir in lemon juice, cinnamon and allspice.
  • Stir pectin into fruit in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
  • Stir in all sugars quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon
  • Ladle quickly into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

APPLE FREEZER JAM



Apple Freezer Jam image

Autumn's bounty is transformed into a deliciously thoughtful gift idea with this no-fuss recipe. No need for complicated canning methods-just clear some space in the freezer and you're ready to whip up and store a batch.

Provided by By Cindy Rahe

Categories     Condiment

Time 45m

Yield 48

Number Of Ingredients 7

3 cups Gala apples (about 3), peeled and diced
2 cups Granny Smith apples (about 2), peeled and diced
1 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 box (1.75 oz) fruit pectin
Clean canning jars and lids

Steps:

  • In large bowl, mix apples, sugar, cinnamon and ginger; toss to coat. Set aside at room temperature 30 minutes.
  • Place the apples and any collected juices into large pot, and mix in pectin. Heat to boiling; reduce heat to medium, and cook jam until thickened and apples have softened, about 10 minutes.
  • Use ladle to transfer jam into clean jars, leaving about 1/2 inch space at top of each jar. Place lids on top, and allow to cool to room temperature (at least 2 hours), before freezing. Defrost jam in refrigerator before using.

Nutrition Facts : ServingSize 1 Serving

APPLE PIE JAM



Apple Pie Jam image

Although I've been canning for years, I've never found a good apple pie jam recipe, so I created this one. My husband of 41 years and I love this jam so much because it tastes just like apple pie...without the crust! -Audrey Godell, Stanton, Michigan

Provided by Taste of Home

Time 40m

Yield 7 half-pints.

Number Of Ingredients 8

4 to 5 large Golden Delicious apples, peeled and sliced (about 2 pounds)
1 cup water
5 cups sugar
1/2 teaspoon butter
1 pouch (3 ounces) liquid fruit pectin
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground mace, optional

Steps:

  • In a Dutch oven, combine apples and water. Cover and cook slowly until tender. Measure 4-1/2 cups apples; return to the pan. (Save remaining apple mixture for another use or discard.) , Stir in sugar and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Stir in spices. Carefully ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 76 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 20g carbohydrate (19g sugars, Fiber 0 fiber), Protein 0 protein.

GRANDMA'S APPLE PIE JAM



Grandma's Apple Pie Jam image

I got this recipe from All About Apples.com (http://www.allaboutapples.com/cooking/miscellaneous/000186.htm) I looked it up when we had a bumper crop of apples in the backyard last year. I'm posting it now so I can refer to it in my mini apple pie recipe! This jam is also fabulous in plain or vanilla yogurt for your own fruit on the bottom treat!

Provided by Erin K. Brown

Categories     Low Protein

Time 1h10m

Yield 5-6 half-pints, 5-6 serving(s)

Number Of Ingredients 8

4 1/2 cups granulated sugar
1 cup light brown sugar, firmly packed
1 lb tart green apple, such as Granny Smith
1 cup water
1/3 cup lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 (1 3/4 ounce) box dry pectin

Steps:

  • Wash 5 or 6 half-pint jars and fill with hot water until needed. Prepare lids as manufacturer directs.
  • Measure sugars into a medium bowl and set aside.
  • Peel, core and finely chop enough apples to measure 2 cups. Place in large saucepan with water, lemon juice, cinnamon and nutmeg. Stir in pectin.
  • Place pan over high heat and stir until it comes to a full boil. Boil hard for 1 minute, stirring constantly. Remove from heat and immediately stir in sugars.
  • Return to full rolling boil and boil hard for 1 minute more, stirring constantly. Remove from heat. Skim foam from surface and stir jam for about 5 minutes to prevent fruit from floating.
  • Ladle hot jam into 1 hot jar at a time, leaving 1/4-inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet).

CARAMEL APPLE JAM



Caramel Apple Jam image

The flavors of apples, brown sugar, cinnamon and nutmeg come together in this spreadable treat. The jam is a must-have at our breakfast table. -Robert Atwood, West Wareham, Massachusetts

Provided by Taste of Home

Time 40m

Yield 7 half-pints.

Number Of Ingredients 8

6 cups diced peeled apples (1/8-inch cubes)
1/2 cup water
1/2 teaspoon butter
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 package (1-3/4 ounces) powdered fruit pectin
3 cups sugar
2 cups packed brown sugar

Steps:

  • In a Dutch oven, combine the apples, water, butter, cinnamon and nutmeg. Cook and stir over low heat until apples are tender. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts :

CERTO DUTCH APPLE PIE JAM



CERTO Dutch Apple Pie Jam image

Making this CERTO Dutch Apple Pie Jam isn't difficult. What's difficult is deciding how much you want to share-and how much you get to keep for yourself!

Provided by My Food and Family

Categories     Home

Yield Makes about 6 (1-cup) jars or 96 servings, 1 Tbsp. each.

Number Of Ingredients 10

3-1/2 cups prepared fruit (about 1 lb. Granny Smith or other tart green apples)
1-1/2 cups water
1/2 cup raisins
1/4 cup fresh lemon juice
1 tsp. ground cinnamon
1/4 tsp. ground allspice
4-1/2 cups granulated sugar, measured into separate bowl (See tip below.)
1 cup firmly packed light brown sugar
1/2 tsp. butter or margarine
1 pouch CERTO Fruit Pectin

Steps:

  • Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Peel and core apples. Chop finely or grind. Add water and raisins. Measure exactly 3-1/2 cups prepared fruit into 6- or 8-quart saucepot. Stir in lemon juice, cinnamon and allspice.
  • Stir sugars into prepared fruit in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
  • Stir in pectin quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle quickly into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

APPLE JAM



Apple jam image

Make up jars of homemade apple jam and gift to friends and family. It's delicious spread simply on toast, or as a filling in your favourite cakes and bakes

Provided by Adam Bush

Time 55m

Yield Makes 2 x 500g jars

Number Of Ingredients 4

1kg Bramley apples, peeled, cored and chopped
250g caster sugar
½ lemon, juiced
1 cinnamon stick

Steps:

  • Put a small plate in the freezer. Tip the chopped apple and caster sugar into a large saucepan along with 350ml of water and bring to a simmer, stirring to dissolve the sugar.
  • Cook gently, stirring regularly, for 30 mins until the apples have collapsed.
  • Stir in the lemon juice, add the cinnamon stick and simmer gently for another 2-3 mins until the mixture is thick and glossy.
  • Remove the small plate from the freezer and drop a little of the mix onto it. Leave for a few seconds - it should be fairly firm. If it's still a little runny, put the pan back of the heat and simmer for another 10-15 mins. Put the plate back in the freezer and test again, it should now be ready.
  • Divide between clean, sterilised jars and seal. Will keep for three months in a cool, dry place. Once opened, chill and use within one month.

Nutrition Facts : Calories 35 calories, Fat 0.1 grams fat, Carbohydrate 8.4 grams carbohydrates, Sugar 8.4 grams sugar, Fiber 0.4 grams fiber, Protein 0.1 grams protein

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From seriouseats.com


APPLE PIE JAM RECIPE | RECIPELION.COM
2022-03-09 Updated 3/9/22. Apple Pie Jam Recipe. "How to make apple pie jam for canning. This is a delicious way to preserve fresh apples for later. This tastes just like apple pie! I used pectin, but I used less than one pack and reduced the sugar so it's a low sugar apple jam recipe. Use it on toast or to flavor oatmeal or yogurt.
From recipelion.com


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