Apple Pie Jam Recipe

Why You’ll Love This Recipe

I love how easy and satisfying this recipe is to make. It uses real apples, aromatic spices, and just enough sugar to balance everything beautifully. There’s no need for fancy equipment beyond some jars and a big pot, and the reward is a shelf full of golden, spiced preserves. Whether I’m making it for myself or giving it as a gift, this jam always earns compliments. The texture is thick and spoonable, and the flavor is like biting into the filling of a fresh apple pie.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 8 cups peeled and diced Granny Smith apples (about 6 apples)

• 2 cups organic apple juice

• 1 small lemon, zest and juice

• 1 tablespoon apple cider vinegar

• Pinch of salt

• 3 tablespoons pectin

• 1.5 teaspoons ground cinnamon

• 1/2 teaspoon ground ginger

• 1/2 teaspoon ground cardamom

• 1/4 teaspoon ground cloves

• 1/4 teaspoon ground nutmeg

• 3 cups white granulated sugar

Directions

1. I start by adding the diced apples, apple juice, lemon zest and juice, apple cider vinegar, and a pinch of salt to a large pot.

2. I bring the mixture to a boil over medium-high heat, then reduce the heat and let it simmer for 10–12 minutes, until the apples are tender.

3. Once the apples are soft, I add the cinnamon, ginger, cardamom, cloves, and nutmeg. Then, I sprinkle in the pectin and stir well to make sure it dissolves evenly.

4. I increase the heat to high and bring the mixture to a full rolling boil.

5. When it’s boiling hard, I add all of the sugar at once and stir constantly. I let it boil for 1 minute while continuing to stir.

6. I remove the pot from heat and immediately ladle the hot jam into sterilized jars, leaving about ¼ inch of space at the top.

7. I process the filled jars in a boiling water bath for 10 minutes (adjusting for altitude), then let them cool undisturbed for 24 hours to allow the seals to set.

Servings and timing

This recipe yields 5 (8 oz) jars of jam. The total time is about 40 minutes, including prep, cooking, and processing.

Variations

• Less sweet version: Sometimes I cut the sugar by about ½ cup, but I keep in mind that it may slightly change the jam’s texture.

• Chunkier texture: I dice the apples into larger pieces or mash them only lightly after simmering for a chunkier, rustic-style jam.

• Smoother jam: For a smoother finish, I pulse the simmered apples with an immersion blender before adding the pectin.

• Add vanilla: A splash of vanilla extract added right at the end gives the jam a soft, dessert-like note.

• Spice mix twist: I’ve swapped cardamom for allspice or added a pinch of black pepper for a subtle kick.

Storage/Reheating

I store the sealed jars in a cool, dark place, and they stay good for up to a year. Once opened, I keep the jam in the refrigerator and use it within 2 to 4 weeks. If any jar doesn’t seal properly after the water bath, I refrigerate it right away and use it first. There’s no reheating needed — just open and enjoy.

FAQs

Do I need to use Granny Smith apples?

Granny Smith apples work best because they’re tart and firm, but I’ve also used Honeycrisp or Fuji when I wanted a sweeter jam.

Can I skip the water bath and just refrigerate?

If I’m not canning the jam for long-term storage, I skip the water bath and keep the jars in the fridge. They’ll last about 2–4 weeks that way.

How do I know the jam has set?

I do a quick “plate test” — I put a spoonful on a cold plate, wait a minute, and run my finger through it. If it wrinkles slightly, it’s ready.

Can I double this recipe?

I prefer making it in single batches to ensure even cooking and a good set. Larger batches can sometimes take longer to gel properly.

What if my jam doesn’t set?

If it doesn’t set after 24 hours, I reheat the jam, add a little more pectin, and bring it to a full boil again for 1 minute before reprocessing.

Conclusion

This Apple Pie Jam is one of my favorite preserves to make — it captures the warm, spiced comfort of fall and turns it into a spreadable treat I can enjoy any time of year. Whether I’m slathering it on toast, stirring it into yogurt, or spooning it over pancakes, every bite tastes like homemade apple pie. It’s simple, satisfying, and absolutely worth making a few jars to keep on hand or share.

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