11 Reviews
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Kendra B on 8.4.2012
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!
milkwithknives on 3.20.2012
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.
2ndCareerNurse on 11.22.2011
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.
mw28590 on 10.17.2011
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?
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Toni Anderson on 12.3.2012
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!!
Mae on 10.17.2011
How long can you store the Apple Pie Jam for and do you keep it in a dark cool place?
chrisr on 9.15.2011
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?
Country Girl in the City on 12.21.2010
Just finished making this, jars are cooling on the counter. So far it looks great. I used one box of powdered pectin and it gave a very nice jam consistency. I filled small jelly jars and they will be going into my Christmas goodie baskets. Thanks for the recipe.
TopCat on 11.15.2010
This is fabulous! On my secvond batch now.