Apple Pie Jam for Canning
You're going to love this one imagine the burst of warm apples, the kiss of spice, and that silky vanilla twist all wrapped in a spreadable jam that screams fall in the coziest way possible. It's like bottling up apple pie nostalgia you can enjoy all year long!
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.
Notes
For a flavor twist, mix different apple varieties or add a splash of bourbon for a grown-up edge. Pumpkin pie spice can be swapped in for ease. This jam is perfect on biscuits, swirled into oatmeal, or spooned straight from the jar!