If you’ve ever wished you could capture the flavor of warm, spiced apple pie and tuck it away for the months ahead, this Apple Pie Jam recipe is for you. Made with fresh apples, cozy cinnamon and nutmeg, and preserved safely in a water bath canner, this jam tastes like apple pie filling on a spoon.
The air shifts in late August... mornings crisp, evenings golden, apples tumbling down in bushels. This is the season where kitchens come alive with simmering pots and the scent of cinnamon.
Apple pie jam is one of my favorite ways to capture that fleeting autumn comfort in a jar. It’s exactly what it sounds like: warm, spiced apples preserved into a spreadable jam that tastes like a spoonful of pie filling.
This recipe is the perfect way to use seasonal apples and stock your pantry shelves with jars of fall flavor. Whether you spread it on toast, swirl it into oatmeal, or give it as a gift, apple pie jam is a canning recipe that feels just as comforting as it sounds.
Why You’ll Love This Apple Pie Jam Recipe
Easy, approachable canning recipe. If you’re new to preserving, this is a simple place to start.
Delicious fall flavor. Cinnamon, nutmeg, and allspice turn apples into cozy comfort food.
Small batch friendly. This makes about 5 half-pint jars, perfect for enjoying now and gifting later.
Versatile uses. Try it on biscuits, in yogurt, or spooned over ice cream.
Pantry staple. Shelf stable up to 18 months when canned properly.
Best Apples for Apple Pie Jam
For the best flavor, use a mix of sweet and tart apples. Some of my favorites:
- Honeycrisp
- Jonathan
- Pink Lady
- Gala
- Granny Smith (for extra tartness)
Equipment for Making Jam at Home
To make apple pie jam, you’ll need some basic canning tools. I’ve linked my favorites here and you can also find them all in my Amazon Storefront.
- Large heavy pot (stainless steel pot)
- Water bath canner or stockpot with rack (canner)
- 5 half-pint mason jars with lids (Ball jars)
- Canning funnel & ladle (canning funnel)
- Jar lifter (jar lifter set)
- Sharp knife & cutting board
Ingredients
- Apples - peeled, cored, and finely chopped
- Apple Cider - can substitute apple juice, but the cider gives a richer flavor.
- Bottled lemon juice - to even out flavors.
- Spices - cinnamon, allspice, nutmeg.
- Sugar - to sweeten it and help it gel.
- Powdered pectin - to gel.
How to Make Apple Pie Jam Step-by-Step
Prepare the jars. Wash jars, lids, and bands. Keep jars hot in simmering water until ready to fill.
Cook the apples. In a large pot, combine apples, apple juice, lemon juice, butter, cinnamon, nutmeg, and allspice. Simmer gently until the apples are tender (about 10 minutes).
Stir in pectin. Add the pectin, stirring well. Bring the mixture to a rolling boil.
Add sugar. Stir in all the sugar at once. Return to a full, rolling boil that can’t be stirred down. Boil hard for 1 minute, stirring constantly.
Fill the jars. Remove from heat and skim any foam. Ladle hot jam into jars, leaving ¼ inch headspace. Wipe rims, apply lids and bands.
Process. Place jars in boiling water bath canner. Process for 10 minutes (adjust for altitude). Turn off heat, remove the lid, and let jars rest 5 minutes before lifting out. Cool 12-24 hours, check seals, label, and store.
Serving Ideas for Apple Pie Jam
- Spread on warm biscuits or buttered toast.
- Swirl into oatmeal or yogurt.
- Layer between cake or cookie bars.
- Spoon over vanilla ice cream for a fall dessert.
- Gift with a cinnamon stick tied around the jar.
Tips for Success
- Use a mix of sweet & tart apples for the best flavor (Honeycrisp, Jonathan, Pink Lady, Gala).
- Don’t reduce sugar... it’s necessary for proper gel and safe preservation.
- If foam forms, a tiny bit of butter will keep your jam clear.
- Always use bottled lemon juice for consistent acidity.
Frequently Asked Questions
Can I double this recipe?
Yes, but I don’t recommend tripling... too large a batch may not set properly.
How long does it keep?
Properly sealed jars last 18 months or more in a cool, dark pantry. Opened jars should be refrigerated and used within 3 weeks.
Can I freeze this jam instead of canning?
Yes! Pour into freezer-safe containers with ½ inch headspace and freeze for up to 6 months.
Final Thoughts
Apple pie jam is an easy way to preserve the flavors of fall and stock your shelves with something special. With just a few jars and some basic canning equipment, you can capture the warmth of apple pie in a spreadable jam your whole family will love.
More Apple Recipes
If you’re canning applesauce, you’ll love these other ways to preserve the harvest:
- Homemade Apple Butter
- Canning Apple Pie Filling
- No Churn Apple Pie Ice Cream
- Canning Applesauce Made Easy
🫙 You don’t need more opinions. You need a starting point.
The Everyday Canning Guide is a free, practical walkthrough of canning basics. No fluff, no fear tactics, just what works in a real home.
If you’ve been overthinking canning, this is your sign to stop and start.
📖 Recipe
Apple Pie Jam
This small-batch Apple Pie Jam recipe captures all the cozy flavors of spiced apple pie in a spreadable jam. Made with fresh apples, cinnamon, nutmeg, and allspice, it’s the perfect fall canning recipe for stocking your pantry shelves or gifting to friends. Safe for water bath canning and beginner-friendly, this jam makes about 5 half-pints and is shelf-stable up to 18 months.
Ingredients
- 5 cups peeled, cored, and finely chopped apples (about 1½ pounds whole apples)
- 1 ¼ cups apple cider
- 1 tablespoon bottled lemon juice
- ½ teaspoon butter (optional, helps reduce foaming)
- 2 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 1 box (1.75 oz) powdered pectin
- 4 cups granulated sugar
Instructions
- Prep jars and canner. Wash half-pint jars, lids, and bands. Keep jars hot in simmering water until ready to use. Prepare your boiling water bath canner.
- Cook the apples. In a large, heavy-bottomed pot, combine chopped apples, apple juice, bottled lemon juice, butter, cinnamon, nutmeg, and allspice. Simmer gently until apples are tender, about 10 minutes.
- Add the pectin. Stir in the powdered pectin. Bring the mixture to a rolling boil, stirring constantly.
- Add the sugar. Add sugar all at once. Stir and return to a full rolling boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly.
- Fill the jars. Remove from heat. Skim off any foam. Ladle hot jam into prepared jars, leaving ¼ inch headspace. Wipe rims, apply lids and bands until fingertip tight.
- Process. Place jars in boiling water bath canner. Process for 10 minutes (adjust for altitude). When time is up, turn off heat, remove lid, and let jars rest in hot water for 5 minutes.
- Cool and store. Remove jars and set on a towel to cool undisturbed for 12-24 hours. Check seals, label, and store in a cool, dark place.
Notes
Altitude Adjustments:
- 0–1,000 ft: 10 minutes
- 1,001–3,000 ft: 15 minutes
- 3,001–6,000 ft: 20 minutes
- 6,001–8,000 ft: 25 minutes
- 8,001–10,000 ft: 30 minutes
- Use a mix of sweet and tart apples (Honeycrisp, Jonathan, Pink Lady, Gala, or Granny Smith).
- Don’t reduce the sugar! It’s needed for both gel and safe preservation.
- Butter helps prevent foaming but is optional.
- Properly sealed jars are shelf-stable 18 months or more. Open jars must be refrigerated and used within 3 weeks.
- If you don’t want to can, this jam can be frozen in freezer-safe containers for up to 6 months.
Nutrition Information:
Yield:
80Serving Size:
1 TbspAmount Per Serving: Calories: 47Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 12gFiber: 0gSugar: 11gProtein: 0g
Nutrition information is automatically calculated and is not guaranteed to be accurate. I’m not a nutritionist... just a home cook sharing what works in my kitchen. Please use your preferred calculator if you need exact values for dietary needs or medical conditions.
Leave a Reply