Apple Jam (Apple Pie in a Jar)

3.7
(13)

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.

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

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

  • teaspoon allspice

  • 5 half-pint canning jars with lids and rings

Directions

  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
13g Carbs
0g Protein
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.

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