• Apple Pie Jam

    by  • October 12, 2010 • Events, Local Food, Recipes • 8 Comments

    In early September, I agreed to host a canning demonstration at Oakland Nursery’s Fall Festival.  I said I would make a local fruit jam, figuring that I would pick up something in season the day before at the farmer’s market.

    With very warm early fall temperatures, fruits ripened far ahead of what’s typical for this season.  I looked at several markets this weekend and could only find one Ohio fruit ripe and available: apples.

    fall ohio apple jam recipe

    Thus, the invention of apple pie jam.  Spiced gently with cinnamon, clove, and nutmeg and sweetened with brown and white sugar, this jam is reminiscent of apple pie filling.  Spread on buttery crackers or toast, apple pie jam is a great way to treat yourself to fall flavors year round.

    apple pie jam recipe

    Apple Pie Jam

    For four to five half pints:

    8 cups finely diced or shredded peeled apples of at least two varieties
    1 cup water
    1 teaspoon cinnamon
    1/2 teaspoon ground cloves
    1/4 teaspoon ground nutmeg
    5 teaspoons calcium water (comes with Pomona’s Pectin)
    1 1/2 cup packed brown sugar
    3/4 cup white sugar
    5 teaspoons Pomona’s Pectin

    1. In a heavy bottomed pan, combine apples, water, cinnamon, cloves, nutmeg, and calcium water.  Heat over medium heat until apples are tender, approximately 15 minutes.
    2. Meanwhile, mix sugars with Pomona’s pectin.
    3. Bring apple mix to a boil.
    4. Stir in sugars and pectin.
    5. Return to a boil for one minute, stirring constantly.
    6. Turn off heat.
    7. Immediately ladle into sterilized half pint jars.  Leave 1/4 inch head space. Screw on two part lids.
    8. Process in boiling water bath for 5 minutes.  Remove from water and let rest for 24 hours to fully set.
    9. Store sealed jars at room temperature. Once opened, store in refrigerator and eat within three weeks.

    This recipe added to Hearth and Soul blog hop.

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    I live to eat and eat to live, planning every meal to include as much local and seasonal abundance as possible. I often wear purple and never refuse a drink.


    8 Responses to Apple Pie Jam

    1. October 12, 2010 at 9:29 am

      This sounds delicious, thanks for sharing.

    2. October 12, 2010 at 1:02 pm

      That picture makes me drool – it looks so perfect on the crackers! Thanks for sharing with us at the Hearth and Soul Hop!

    3. October 12, 2010 at 2:45 pm

      Gotta love Pomona’s. I don’t miss the days of canning with other pectins, and all the sugar they required to set. Thanks for sharing at the Hearth and Soul hop.

    4. October 13, 2010 at 4:13 am

      This looks totally delicious – I would like a nice slice of vintage cheddar cheese on top of that :-)

    5. Joanna
      November 17, 2011 at 6:26 pm

      Just made 2 batches of this recipe and I have to say that it blew my socks off! The end product is just amazing! I had bought 20lbs of apples from Azure Standard and wanted to make applesauce with them but found this recipe instead. I am so glad I did! There are so many uses for this jam. Of course the usual toast/crackers with jam but I also plan on making mini apple pie tarts.

      Joanna :)

      • November 17, 2011 at 10:33 pm

        I’m so glad you enjoyed it, Joanna!

        • Joanna
          November 18, 2011 at 7:40 pm

          I am fixing to make some more for Christmas gifts! 😀 I know that everyone will love it!
          Joanna :)

    6. Pingback: It's Apple Season! - The Columbus Experience

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