This apple pie jam {for canning} tastes like fall in a jar. Sweet apples, warm spices, and a hint of vanilla make it the perfect spread for toast, biscuits, or sneaky spoonfuls straight from the fridge. It’s cozy, comforting, and easy to preserve with a simple water bath canning method.
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A Cozy Jar of Fall You Can Can
Imagine walking into your kitchen and smelling bubbling apples, cinnamon, and cloves. That’s what making apple pie jam {for canning} feels like. You’re not just cooking, you’re bottling memories. And thanks to safe canning practices, you can enjoy that homemade apple pie flavor any time of year.
Why You’ll Love This Apple Pie Jam
It spreads like a dream and tastes like dessert
It makes the whole house smell like a warm apple pie
It’s canning-safe and shelf-stable up to 18 months
It’s perfect for gifting during the holidays
It doubles as a topping for pancakes or swirled into oatmeal
Craving more cozy apple vibes? This simple apple crumble recipe is a must-bake companion.
Ingredients You’ll Need
The Apples
Go with tart apples like Granny Smith for a classic punch, or mix in sweeter varieties like Honeycrisp for extra depth. Just make sure they’re peeled and chopped small so they break down nicely in the jam.
Spice it Up
Cinnamon, cardamom, nutmeg, ginger, and a touch of clove bring this jam to life. You can even sub in pumpkin pie spice if that’s what you have on hand.
Sweeteners and Acid
White sugar is essential for the jam to set and preserve well. Lemon juice and apple cider vinegar aren’t just for flavor they’re necessary for safe canning by ensuring proper acidity.
Tools You’ll Need to Can It Right
If this is your first batch of apple pie jam {for canning}, don’t stress. You don’t need fancy gear just a few basics make the job smooth:
A large heavy-bottomed pot
Canning funnel and ladle
Clean, sterilized jars with lids
Jar lifter
Water bath canner or a deep pot with a rack
Already feeling the jam vibes? Try our fresh peach jam for a fruity twist that’s perfect year-round.
How to Make Apple Pie Jam Step-by-Step
Prep Your Apples
Peel, core, and finely chop about 8 cups of apples. Try to keep the pieces uniform so they cook evenly.
Cook and Spice
In a big pot, combine the apples with 2 cups of apple juice, the zest and juice of one lemon, a tablespoon of apple cider vinegar, and a pinch of salt. Bring to a boil, then simmer for 10 to 12 minutes until the apples soften. Stir in vanilla and all your cozy spices.
Boil and Add Pectin
Sprinkle 3 tablespoons of powdered pectin into the hot mixture, stirring constantly to avoid clumping. Keep the mixture moving and bring it back to a rolling boil.
Add Sugar and Final Boil
Pour in 3 cups of white sugar all at once and stir until dissolved. Bring the jam to a hard, rolling boil for exactly one minute, stirring constantly. Then remove from heat.
How to Can It Safely
Fill and Seal
Ladle the hot jam into warm jars, leaving ¼ inch of headspace. Use a skewer to pop air bubbles, wipe the rims clean, and screw on the lids until fingertip tight.
Water Bath Process
Place the jars in a boiling water bath so they’re covered by at least an inch of water. Process for 10 minutes (adjust for altitude), then let them rest in the pot for 5 minutes before removing.
Storage Tips
Let the jars cool undisturbed for 12 to 24 hours. Check that the seals are firm, label your jars, and store them in a cool dark place. Sealed jars can last up to 18 months. Any unsealed jars should be refrigerated and used within a few weeks.
Helpful Tips and Flavor Twists
Mix apple varieties for a layered flavor
Don’t reduce the sugar or skip the lemon and vinegar
Swap in pumpkin pie spice for ease
Add a splash of bourbon for an adult twist
Use it as a tart filling, swirl into yogurt, or spoon onto waffles
This jam pairs perfectly with apple cinnamon scones for a fall breakfast worth repeating.
FAQs
Can I use less sugar?
Not in this recipe. Reducing sugar can affect the pectin’s ability to set and lower the jam’s acidity, which is key for safe canning.
Can I freeze it instead of canning?
Absolutely. Just ladle the jam into freezer-safe containers, leaving space at the top. It will keep in the freezer for up to six months.
What if my jam doesn’t set?
Let it sit a few days it may thicken with time. If not, it still makes a delicious apple syrup for pancakes or ice cream.
Try This Cozy Apple Pie Jam {for canning} and Share It With Someone You Love
Whether you’re new to canning or just obsessed with apples, this recipe is worth making again and again. It’s warm, nostalgic, and tastes like a hug in a jar. Try it, pin it, or gift it you can’t go wrong.
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Apple Pie Jam for Canning
Ingredients
- 8 cups finely chopped apples peeled and cored
- 2 cups apple juice
- Zest and juice of 1 lemon
- 1 tablespoon apple cider vinegar
- Pinch of salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 1 teaspoon vanilla extract
- 3 tablespoons powdered pectin
- 3 cups white sugar
Instructions
- Peel, core, and finely chop about 8 cups of apples, aiming for uniform size.
- In a large pot, combine apples with apple juice, lemon zest and juice, apple cider vinegar, and a pinch of salt. Bring to a boil, then simmer for 10–12 minutes until apples soften.
- Stir in vanilla, cinnamon, cardamom, nutmeg, ginger, and clove.
- Sprinkle in powdered pectin while stirring constantly to avoid clumping. Bring back to a rolling boil.
- Add the sugar all at once and stir to dissolve completely. Bring mixture to a hard, rolling boil for 1 full minute, stirring the whole time. Remove from heat.
- Ladle hot jam into warm, sterilized jars, leaving ¼ inch headspace. Pop air bubbles, wipe rims clean, and screw on lids until fingertip-tight.
- Process jars in a boiling water bath for 10 minutes (adjust for altitude). Let jars rest in the pot for 5 minutes before removing.
- Cool jars undisturbed for 12 to 24 hours. Check seals, label, and store in a cool, dark place for up to 18 months. Refrigerate any unsealed jars and use within a few weeks.