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