Side Dish Sauces and Condiments Canning and Preserving Recipes Jams and Jellies Recipes Apple Jam (Apple Pie in a Jar) 3.7 (13) 12 Reviews 5 Photos 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. Recipe by Art Kautz Updated on September 22, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 5 5 5 5 Prep Time: 25 mins Cook Time: 55 mins Additional Time: 1 hrs Total Time: 2 hrs 20 mins Servings: 80 Yield: 5 half-pint jars Jump to Nutrition Facts Ingredients 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 Directions 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. I Made It Print Nutrition Facts (per serving) 49 Calories 13g Carbs 0g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 80 Calories 49 % Daily Value * Sodium 1mg 0% Total Carbohydrate 13g 5% Dietary Fiber 0g 1% Total Sugars 12g Protein 0g Vitamin C 2mg 8% Calcium 3mg 0% Potassium 16mg 0% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved