Apple Pie Jam

Name: Apple Pie Jam
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 5
Ingredients: 6 cups Fresh apples, chopped; 1 cup Water; 1 package Powdered pectin (1 package); 2 tbsp Unsalted butter; 4 cups Granulated sugar; 1 cup Brown sugar; 2 tsp Ground cinnamon; ¼ tsp Ground ginger

Recipe GLPR6a00432d13e6fa

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Sauce & Condiment

60 min

873 cal

Servings: 5

SNAP eligible

A classic homemade apple jam infused with warm cinnamon and ginger, sweetened with brown sugar and granulated sugar, then sealed through water-bath canning for shelf-stable preservation. Perfect as a spread on toast, filling for pastries, or topping for yogurt and desserts.

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Ingredients

6 cups Fresh apples, chopped

1 cup Water

1 package Powdered pectin (1 package)

2 tbsp Unsalted butter

4 cups Granulated sugar

1 cup Brown sugar

2 tsp Ground cinnamon

¼ tsp Ground ginger

Directions

Prepare your canning equipment by washing jam jars, lids, and screw bands thoroughly with hot soapy water. Sterilize the jars by boiling them in a large pot of water for 10 minutes. Fill a separate large pot with water and bring it to a boil—this will be your water bath for processing the sealed jars.
In a large heavy-bottomed pot, combine the chopped apples and 1 cup of water. Bring the mixture to a rolling boil over medium-high heat, stirring occasionally.
Stir in the powdered pectin and butter, then bring the mixture back to a full rolling boil. Add the granulated sugar, brown sugar, cinnamon, and ginger all at once.
Return to a full rolling boil and maintain it for exactly 1 minute, stirring constantly.
Remove the pot from heat. Ladle the hot jam into the sterilized jars, leaving 1/4 inch of headspace at the top. Using a damp cloth, wipe the rim and threads of each jar clean to ensure a proper seal.
Place a hot lid on each jar and screw the band on until finger-tight—not too tight, as air needs to escape during processing.
Using a jar lifter, carefully place the filled jars into the boiling water bath. The water should cover the jars by 1 inch. Bring to a gentle simmer and maintain for 10 minutes.
Remove the jars from the water bath and set them upright on a clean towel. Leave them undisturbed—the lids will begin to pop as they cool and seal. After 24 hours, check that all lids are concave and sealed; any jar that did not seal should be refrigerated and consumed within a few weeks, or reprocessed with a new lid.

Comments

Grocery List Plus Editorial Staff4.5

Apple Pie Jam is a smart deploy of North Carolina's fall apples and pantry staples, with all ingredients stocked at any major Charlotte chain—no special trips needed. The real cost driver is sugar (both white and brown), which bumps the per-serving price toward $1.50–$2.00 depending on batch size, but that's typical for jam and the yield stretches across many breakfasts. The stated 60 minutes glosses over passive time; active prep is closer to 15–20 minutes, with the rest spent simmering, so it's not a weeknight sprint but not hands-on either. The one caveat: this jam does not keep long without canning, so plan to eat it within two weeks or commit to proper processing, which adds equipment and attention.