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 Summary

prep:
25 mins
cook:
55 mins
additional:
1 hr
total:
2 hrs 20 mins
Servings:
80
Yield:
5 half-pint jars
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Ingredients

80
Original recipe yields 80 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

49 calories; protein 0.1g; carbohydrates 12.8g 4% DV; fatg; cholesterolmg; sodium 0.6mg. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/15/2016
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 done. Did not use pectin either. Made 3 x 8 oz. jars and 1 x 12 oz. jar. Will be making more, Thank you Art for a great jam recipe Update: After giving the jam time to "breathe" tried it and will be making a couple of changes: 1. use 3 1/2 cups of white sugar (instead of 4) 2. "boil" 35 minutes. Reason is too sweet and too tough (will make it again ) Read More
(20)

Most helpful critical review

Rating: 2 stars
09/02/2018
I followed the recipe but when it got cold it turned in a solid hard candy like stuff did I do something wrong? I don't know how I am going to get it out of the jars now unless I can microwave it. it might work. it would work for a candy for Christmas or just to eat. like a brittle Read More
(1)
13 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
08/14/2016
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 done. Did not use pectin either. Made 3 x 8 oz. jars and 1 x 12 oz. jar. Will be making more, Thank you Art for a great jam recipe Update: After giving the jam time to "breathe" tried it and will be making a couple of changes: 1. use 3 1/2 cups of white sugar (instead of 4) 2. "boil" 35 minutes. Reason is too sweet and too tough (will make it again ) Read More
(20)
Rating: 2 stars
09/01/2018
I followed the recipe but when it got cold it turned in a solid hard candy like stuff did I do something wrong? I don't know how I am going to get it out of the jars now unless I can microwave it. it might work. it would work for a candy for Christmas or just to eat. like a brittle Read More
(1)
Rating: 5 stars
10/01/2016
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. Read More
(1)
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Rating: 1 stars
12/29/2019
This was terrible! It ended up like rock candy. What a waste of freshly picked apples Read More
Rating: 4 stars
09/22/2017
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. Read More
Rating: 5 stars
09/25/2019
i used this recipe as my base and added 6 jalapeno chopped to recipe and it turned out excellent and cinnamon turned out great! Read More
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Rating: 4 stars
05/30/2019
This recipe tastes AMAZING! It does take a while to peel core and finely chop the apples but I think it is worth it. Read More
Rating: 5 stars
11/07/2019
Haven't consumed all of it yet and I might have gotten some of the spices/ingredients slightly off in terms of flavor profile and I used darker brown sugar than the recipe called for and probably cooked it a bit long but it tastes really good regardless. Read More
Rating: 3 stars
12/17/2019
4 cups of white sugar made it way too sweet. I'm making a new batch now with only 2.5 cups of white sugar and 1/4 of light brown sugar it already taste so much better. I also added 1 more tea spoon of cinnamon as I'm doing it for Christmas presents and now the jam tastes more christmassy. I read in another recipe to add a bit of cognac. Read More