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Seasonal Jam Recipe: Apple Pie Jam

Not exactly seasonal but last harvest’s apples are at farmers markets – they might not be as crisp as they were, so using them for a cooked recipe is a great way to use ‘em.  Apple pie jam is a sweet spread best served cold and a great way to enjoy the flavors of apple pie without heating your kitchen in warm summer months!

If you don’t want to can it – halve the recipe and store in an airtight container in the fridge for up to 2 weeks.

Apple Pie Jam

Yields about 7 half-pints

  • 5 large apples (I prefer granny smith apples), sliced
  • 1 cup apple cider
  • 1 cup brown sugar
  • 1 teaspoon butter
  • 1 cup raisins (optional)
  • 1 pouch (3 ounces) liquid fruit pectin
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • ¼ teaspoon allspice (optional)
  • 1 lemon, zested and juiced (yield only 1 tablespoon juice)

In a medium saucepan, combine apples and apple cider.  Cover and simmer until tender, about 5 minutes.  Add sugar and butter (and raisins); bring to a boil, stirring constantly, and stir in pectin.  Boil for 1 more minute.

Remove from heat and add other spices.  Carefully ladle into hot, sterilized pint jars, leaving about 1/4” at the top.  Tap to remove air bubbles, wipe the rims and fit lids.  Process for 10 minutes in boiling water canner (use this guide for details).

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One Comment to "Seasonal Jam Recipe: Apple Pie Jam"

  1. I like this recipe. The fact that everything is cooked in one pan makes it enticing to me.

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