“My Mom found this recipe and sent it to me. I decided to do some jam making during Thanksgiving 2024 and thought I’d give this a try. This is most definitely apple pie in a jar! Great for fall and winter mornings on your toast or English muffins. The original recipe called for 1/4 teaspoon cloves, but I felt that would be a bit too overpowering, so feel free to adjust the cloves to your taste.” – April Ferre
Apple Pie Jam
Ingredients
- 8 Cups Apples Peeled & Diced
- 2 Cups Apple Juice
- 1 Small Lemon Zest & Juice
- 1 Tablespoon Apple Cider Vinegar
- Pinch of Salt
- 1 1/2 Teaspoon Cinnamon
- 1/2 Teaspoon Ginger
- 1/2 Teaspoon Cardamom
- 1/4 Teaspoon Nutmeg
- 1/16 Teaspoon (1 Pinch) Cloves
- 3 Tablespoons Pectin Such as Ball or Pomona’s
- 3 Cups Sugar
Instructions
- Combine apples, apple juice, lemon zest and juice, apple cider vinegar and salt in a large Dutch oven. Bring to a boil over medium-high heat and then set to low and simmer for 10 to 15 minutes until the apples are tender.
- Add in remaining spices and pectin and mix well. Turn the heat back up to high and bring the mixture to a full rolling boil.
- Add the sugar all at once and stir to combine. Bring to mixture to a full rolling boil again, one that cannot be stirred down. Cook for 1 minute while stirring continuously. Remove from heat.
- Fill hot, sterilized half pint jars, leaving 1/4-inch headspace. Put on lid and screw on band hand-tight. Process in a boiling water bath for 10 minutes. Makes approximately 7 half-pint jars.
Notes
The original recipe recommended a tart apple, such as Granny Smith, to add contrast to the sweetness of the jam. I used mostly Honeycrisp with a few Galas and it was fantastic.
2024 Recipe – Calla Ferre – From The Jam Jar Kitchen, Adapted by April Ferre
