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Apple Jam (Apple Pie in a Jar)

Art Kautz

"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."
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2 h 20 m servings 49 cals
Original recipe yields 80 servings (5 half-pint jars)

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  1. 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.
  2. 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.
  3. 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.
  4. 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

Per Serving: 49 calories; 0 g fat; 12.8 g carbohydrates; 0.1 g protein; 0 mg cholesterol; < 1 mg sodium. Full nutrition

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Read all reviews 3
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Since there weren't any comments or showing of anyone else making, followed the directions exactly as written. I waited 40 minutes (instead of 45) to check with the "freezer" method and it was ...

I ran out of white sugar while preparing the second batch, so I used Demerara sugar and brown too instead. The result was as good as using the white sugar.

I'm guessing I had my temp too high. In 20 minutes, it lost all of its liquid. My SO called it apple pie marmalade, but it wasn't even that. It was very tasty, but the wrong consistency.