Comments on: Apple Pie Jam – Jelly

By: beckyann

beckyann — Sat, 09 Aug 2014 20:12:46 +0000

Delicious! Thanks so much for an easy and tasty recipe!

By: Toni Anderson

Toni Anderson — Mon, 03 Dec 2012 19:23:01 +0000

I have been wanting to make Apple Pie Jam for a few years now and, when I saw your recipe, it called to me, loud and clear–“HERE I AM, NOW MAKE ME!!” I made 2 batches a couple of weeks ago. I had some on a toasted english muffin yesterday and it was incredibly delicious. It really tasted just like my apple pie. I did make a couple of alterations to fit my tastes–instead of water, I used apple cider and I always use more spice than recipes using apples or pumpkin call for, so I used 2 heaping teaspoons of apple pie spice. Thank you for the recipe. It will get a place of honor in my “favorites” recipe box!!

By: Kendra B

Kendra B — Sat, 04 Aug 2012 22:56:36 +0000

Lovely! Here is what I did with the ingredients for those wanting to “double” the recipe:
12 c chopped apples
1 c water
1 tsp butter (unsalted)
4 c brown sugar
2 c white sugar
1 1/2 tsp cinnamon
1/4 tsp nutmeg
4.7 oz jar powdered pectin

Follow directions as written and wow!

Tasty! Will be making another batch with 10 gallons of apples next weekend!! Thanks for sharing!

By: milkwithknives

milkwithknives — Wed, 21 Mar 2012 03:01:43 +0000

Oh, shoot, did I not review this? Sorry! I made this luscious jam last fall and am definitely making some again this year. It really does taste like apple pie! I used goldens for their natural sweetness, left about half the peels on for the extra pectin (and vitamins) and was able to cut out the white sugar completely. Still plenty sweet and set up perfectly. And the little half pints are easy to get through before they mold, so the loss of the preservative effect from the missing sugar is not an issue. I love LOVE the spices in this and the pleasant, tender apple chunks. It’s wonderful on toast, pancakes, cornbread, everything. Thank you so much for this winner. It was a hole in one for my first try at apple jam.

By: iloveafarmer

iloveafarmer — Tue, 22 Nov 2011 19:00:53 +0000

I made a batch to give as Christmas presents and I’m destined to make another batch because I simply can’t live without it. It’s that good.

By: mw28590

mw28590 — Mon, 17 Oct 2011 14:11:55 +0000

The taste of this jelly is amazing! I think it will be a big hit with my Christmas gifts this year. However, my only complaint is that the apple pieces float to the top of the jelly jar, so there are no apple pieces in the bottom of the jar…it looks kind of funny. I guess it will just have to be mixed when the jar is opened. Any suggestions on how to fix this?

By: Mae

Mae — Mon, 17 Oct 2011 08:55:44 +0000

How long can you store the Apple Pie Jam for and do you keep it in a dark cool place?

By: Mae

Mae — Sun, 16 Oct 2011 23:52:54 +0000

I just got finished the Apple pie jam (first time making it)and WOWWW lord have mercy it turned out amazing.I made a double batch of it and this is how I made mine.14-15 apples,1cup water,1-tsp butter,4 cups white sugar,3 cups brown sugar,1-tsp cinnamon,1 tsp nutmeg,1 tsp allspice 2 boxes certo.I found it to be real sweet,so next time I’ll use less sugar.I also mixed my spices in with both sugers.This recipe is off the charts.Thank-you

By: chrisr

chrisr — Thu, 15 Sep 2011 12:44:32 +0000

I can salsa, tomato sauce, hot pepper jelly, pickles and green salsa and I never process any of them in a hot water bath. I boil the jars, lids and seals. Filling the jars a few at a time to ensure they stay hot, seal them and bundle them all together in a couple towels. I’ve never had a problem w/sealing or spoiling – do you think this process would work for this jam?

By: katejudy311

katejudy311 — Tue, 30 Aug 2011 16:48:30 +0000

I used sugar free pectin and half of the sugar called for. I also added a few dashes of nutmeg(because I love it). This is so good. I plan to make another batch soon because it simply won’t last around here. Thanks for a great recipe!