Homemade Apple Pie Jam Recipe checks every cozy box: warm spice, soft apples, and that buttery pie vibe without preheating the oven. I spoon this jam on toast when I crave pie for breakfast and want to keep things “socially acceptable.” The flavor tastes like a slice of apple pie melted into a jar, and the texture spreads like a dream. If you love apple season, you’ll keep a stash of this jam on rotation all year.
The recipe uses everyday pantry ingredients and simple steps, so you don’t need fancy gear. I keep the sweetness balanced, and I use lemon juice to brighten the apples and lock in a safe acidity for canning. The batch makes thoughtful gifts, and the jars look gorgeous on a shelf like cozy season in glass.
Ingredients You’ll Need
- 6 cups peeled, cored, finely chopped apples (about 2.5–3 lb; mix tart and sweet like Granny Smith + Honeycrisp)
- 1/2 cup apple cider or water
- 2 tablespoons bottled lemon juice
- 1 box (1.75 oz) powdered fruit pectin
- 3 1/2 cups granulated sugar
- 1/2 cup packed brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1 teaspoon vanilla extract (optional)
- 1/2 teaspoon butter (optional; helps reduce foam)
Equipment
- Large, wide, heavy pot
- Potato masher or silicone spatula
- Ladle and jar funnel
- 6–7 half-pint (8 oz) jars with lids and rings
- Water bath canner or deep stockpot with rack
- Clean towels and a bubble remover or chopstick
How to Make Homemade Apple Pie Jam
- Prep the apples
- Peel, core, and finely chop the apples. Aim for small, even pieces so they soften quickly and spread smoothly.
- Measure 6 packed cups. Keep the pieces consistent so the jam sets evenly.
- Start the cook
- Add apples, apple cider (or water), and lemon juice to a large pot. Stir in the butter if you want less foam.
- Bring the pot to a steady simmer over medium heat. Cook for 8–10 minutes until the apples soften.
- Add pectin and spices
- Sprinkle the powdered pectin over the apples and stir until it dissolves. Add cinnamon, nutmeg, and allspice.
- Bring the mixture to a full rolling boil you can’t stir down. Stir often to prevent scorching.
- Add sugar and finish the boil
- Stir in granulated sugar and brown sugar. Keep stirring until the sugar fully dissolves.
- Return the jam to a hard rolling boil and boil for exactly 1 minute. Kill the heat and stir in vanilla.
- Test the set
- Spoon a little jam on a chilled plate. Wait 30 seconds, then run a finger through it. If the line holds and the jam gently wrinkles, you nailed it.
- If it runs, boil for 30 seconds more, then test again.
6A) Water bath canning (for shelf-stable jars)
- Ladle hot jam into hot jars, leaving 1/4-inch headspace. Remove bubbles, wipe rims, and apply lids and rings fingertip tight.
- Process in a boiling water bath for 10 minutes (start timing once the water returns to a full boil). Adjust for altitude if needed.
- Turn off the heat, let jars rest in the water for 5 minutes, then move them to a towel. Let them sit undisturbed for 12–24 hours, then check seals.
6B) Refrigerator jam (quick route)
- Ladle hot jam into clean jars, cool to room temp, then cap and refrigerate. Enjoy within 3–4 weeks.
Tips for Homemade Apple Pie Jam
- Mix apple varieties: I blend tart and sweet apples for bright flavor and a reliable set. The pectin in apples helps the jam gel beautifully.
- Use a wide pot: A wider surface helps the jam reduce and hit gel point faster. You also control foam better.
- Skim smart: Skim foam right after cooking for a jewel-like finish. I save the foam on toast because I refuse to waste the tasty bits.
- Keep jars hot: I store jars in a warm oven (200°F) or in hot water while the jam cooks. Hot jam meets hot glass, and everything goes smoothly.
- Watch the clock: That 1-minute hard boil matters. It activates the pectin and locks in texture.
- Label the jars: Include the date and batch notes. Future you appreciates the reminder when you compare “extra cinnamon” vs. “classic.”
Substitutions & Variations
- No-pectin version: Simmer the apples with sugar and lemon juice longer (30–45 minutes), mash them slightly, and use a plate test for set. Expect a softer, more rustic texture.
- Low-sugar option: Use a low- or no-sugar pectin and sweeten to taste. Follow that pectin’s directions for sugar range.
- Spice swap: Trade apple pie spice for 1–2 teaspoons chai spice, pumpkin spice, or a cinnamon-cardamom blend.
- Sweetener tweaks: Replace up to half the white sugar with maple sugar or honey for deeper flavor. Keep volume similar for consistency.
- Vanilla route: Split a vanilla bean and simmer it with the apples, or stir in vanilla extract off heat. I love that bakery aroma.
- Boozy note: Stir in 1–2 tablespoons bourbon after cooking for an adult spin. Skip bourbon if you plan to can long-term, since the flavor can fade.
Serve
- Swirl it into Greek yogurt or cottage cheese with a sprinkle of granola.
- Spread it over buttered toast, English muffins, or flaky biscuits for a quick fall breakfast.
- Warm it slightly and spoon it over vanilla ice cream with toasted pecans.
- Glaze pork chops or pork tenderloin during the last few minutes of cooking.
- Stir it into oatmeal or overnight oats for instant apple pie vibes.
- Fill thumbprint cookies or layer it in a simple sponge cake.
- Build a cheese board with sharp cheddar or Brie and a jar of this jam in the middle.
Make-Ahead and Storage Tips
I keep a few jars of apple pie jam on hand because the flavor improves after a day, and the texture sets up beautifully.
Make-Ahead: Cook the jam and can it for shelf storage, or make a refrigerator batch and stash it for the week. For a gift stash, double the recipe and process the jars in two rounds so you hold a strong boil each time.
To Refrigerate: Store cooled jam in airtight jars in the fridge for 3–4 weeks.
Freezing: Freeze jam (leaving 1/2-inch headspace) for up to 6 months. Thaw in the fridge overnight.
To Use: If the jam feels stiff from the cold, warm the jar in a bowl of hot water for a minute and stir until it loosens. Spread it on toast, swirl it into yogurt, or heat a spoonful to drizzle over ice cream.
Ingredients
Instructions
- In a large pot, combine the chopped apples, sugar, and lemon juice.
- Cook over medium heat, stirring occasionally, until the sugar dissolves and the apples start to soften.
- Add cinnamon, nutmeg, allspice, and salt to the pot and stir well.
- Bring the mixture to a boil and then reduce heat to a simmer.
- Simmer for about 30-40 minutes, stirring frequently, until the mixture thickens and reaches jam consistency.
- Remove from heat and let cool slightly.
- Transfer the jam to sterilized jars and seal.
- Allow jam to cool completely before storing in the refrigerator.