How to Make Apple Jam (Apple Pie in a Jar) - A Step-by-Step Guide

There's nothing quite like the taste of homemade apple jam. Not only does it capture the sweetness and aroma of fresh apples, but it also brings a comforting sense of nostalgia, reminiscent of grandma's kitchen and warm apple pie. This simple yet delicious Apple Jam recipe combines the flavors of apples, sugar, and warming spices to create a delectable spread that is perfect for breakfast, snacking, or gifting to friends and family. And the best part? You can enjoy the taste of apple pie anyt...

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Ingredients

  • 6 Granny Smith apples - peeled, cored, and finely chopped
  • 4 cups white sugar
  • ½ cup light brown sugar
  • 1 large lemon, zested and juiced
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon allspice
  • 5 half-pint canning jars with lids and rings

Information

  • Prep Time: 25 mins
  • Cook Time: 55 mins
  • Additional Time: 1 hr
  • Total Time: 2 hrs 20 mins
  • Servings: 80
  • Yield: 5 half-pint jars

  • Combine apples, white sugar, light brown sugar, lemon juice, lemon zest, cinnamon, nutmeg, cloves, and allspice in a pot; bring to a rolling boil. Cook at a boil, stirring occasionally, until fruit is soft and jam gelling point (220 degrees F (104 degrees C) is reached, at least 45 minutes. Put a small amount of jam on a cold plate; freeze for several minutes. If the mixture is gelled, it is ready to process in a canner.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apple jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
  • Nutrition

    49 cal.

    • Sodium: 1mg
    • Total Carbohydrate: 13g
    • Dietary Fiber: 0g
    • Total Sugars: 12g
    • Protein: 0g
    • Vitamin C: 2mg
    • Calcium: 3mg
    • Potassium: 16mg