Apple Pie Jam Recipe
Last week when I made carrot cake jam, a few of you suggested I try making apple pie jam. Um hello, my son LOVES homemade apple pie so I figured he would LOVE his own batch of apple pie jam.
Since Monkey Boy has been a little boy, I’ve always made him his own stash of strawberry jam for his PB & J sandwiches every summer. And well now, we can add apple pie jam to the list of his “must haves.”
Not only did my son love this jam, but we all did. And my house now smell like a giant apple pie factory.
This recipe is a keeper! Try, you’ll see.
~Mavis
Apple Pie Jam Recipe
Ingredients
- 4 cups peeled, diced apples {I used a mixture of Granny Smith and Pink Lady}
- 2 tablespoons lemon juice {I used bottled}
- 1 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 box pectin {1.75 ounces}
- 4 cups granulated sugar
- 1 cup firmly packed brown sugar
- 1/2 teaspoon unsalted butter
Instructions
- Bring a boiling-water caner, 3/4 full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Dice the apples and place in a 4 cup measuring cup. Cover the apples with water to top of the 4 cup measuring mark. Place apples in a 6 -8 quart pot, add spices, lemon juice, butter and pectin and bring to a full rolling boil.
- Slowly stir in the sugar and return to a full rolling for 1 minute, making sure to stir constantly to avoid boiling over. Remove from heat and skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.} Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary}. Yields {6} 1/2 pints.
Looking for a few more canning recipes? Search my Full List of Canning Recipes
Looking for a good canning book? Here’s a list of my favorites:
- Ball Complete Book of Home Preserving
- The Blue Chair Jam Cookbook
- Jam It, Pickle It, Cure It
- Food in Jars
- The Amish Canning Cookbook
- Not Your Mama’s Canning Book
Also, check out these tutorials if you’ve never used a canner before:
Tutorial: Hot Water Bath Canning
Tutorial: How to Use a Pressure Canner
Jamie says
Hey Mavis! I have been reading your blog for a few weeks and I really love it! I am wanting to learn how to can fruits and veggies but I am confused. Do I need to buy a pressure canner or a stock pot canner and what is the difference? My grandmother has a HUGE apple tree and we will have a ton of apples in a few weeks and I need to figure out what to buy. Thanks!
Mavis says
Hi Jamie, you only need a pressure canner for things like corn, beans, meats, stuff like that. If you want to can jam, or apple sauce a hot water canner like the one you see above is all you need. 🙂 Hope that helps.
Jamie says
Thanks! I’m looking forward to trying my hand at canning this fall! You r a
Great inspiration!
Mavis says
You bet Jamie. Thanks for the compliment.
Beth says
Can I substitute apple juice for the sugar. I have done that with other fruit jams. Do you know what would the amount be to off set the 5 cups of sugar. Or maybe I could just replace the white sugar with juice and keep the brown or switch that to maple syrup. Wonder what that conversion is? Thanks. Can’t wait to try this.
Sarah C says
Try this, Jamie! I printed it out and stuck it in a binder and it has been SO helpful (and I’ve been canning for a long time).
http://nchfp.uga.edu/publications/publications_usda.html
Larissa Binkley says
Have you had problems with this setting up? I made it yesterday and it still has not set. I followed it exactly besides omitting the butter.
Any suggestions?
Diana says
I use a similar recipe that added one more hint. After you remove it from the heat let it sit for five minutes and stir the jam. This helps to prevent the fruit from floating. We have two apple trees so this is a favorite recipe. It tastes great on ice cream or a little bit stirred in yogurt or oatmeal.
You Can Call Me Jane says
This is really helpful. I was wondering about this- it sometimes happens with my peach jam. It makes sense! Thanks:-).
Gracie says
Omg so good, only thing I’ll do different next time is try to balance out the apples in the jars a bit better. Had some with a lot less apples but don’t worry those ones are mine.
Barbara says
I just tried an apple pie jam recipe and the fruit did float to the top. Will try the stirring on the next batch. Need to get it right as the tiny jars are going to be gifts at my sons wedding next fall!
Mavis Butterfield says
When you first remove the jars from the hot water bath, let them cool for about an hour. After the jars have sealed, if there is too much fruit floating at the top, carefully turn the jars upside down for an hour. Then turn the jars right side up again. Continue to this every hour until the jars have cooled to room temperature.
Herdog says
The carrot cake jam IS to die for! Had every thing on hand to make it too. I told my Dad I tried a new jam and I’d bring some by after church. So today I hand dad the jar of carrot cake jam. He looks at it then yells at mom in the other room that it wasn’t German chocolate cake jam after all! Dad is 85, mom’s 80 and They think that would be gross! But they LOVED the carrot cake jam. So thanks for posting the recipe.
Casandra says
Mavis,
I just found your website in the last week and I really enjoy it! I made the apple pie jam recipe today. I noticed that the recipe mentions adding butter, but butter is not listed in the ingredients. How much should be added? Thanks.
Mavis says
Ha! Well it is now. I used 1/2 teaspoon of butter. This is to help prevent foaming. You don’t have to use it if you don’t want to. But I did. 🙂
Lorri F says
OMG We’ve died and gone to heaven! the 1st batch of Apple Pie Jam was over the top!
Chrissy says
I am a newbie to canning and wondering about the pectin in the recipe. Recipe calls for a box of pectin I have Certo liquid so do I use both pouches for a total of 6 oz or is there powdered pectin that I should be using instead? I made the strawberry basil jam and it is amazing! I think I may have “over crushed” the strawberries because it turned out pretty runny but is delicious on pancakes- all my girls LOVED it! Thanks for all the yummy recipes and entertainment!
Tressa A says
You can, sort of. If I remember correctly, you will use one of the six oz pouches of the liquid pectin for 1 box of powdered. HOWEVER, the liquid pectin and sugar are added in the opposite order. Look at the package for your pectin and go with the order it calls for in the recipes.
Amy says
I’m trying to figure out the same thing I have bought liquid pectin and there are two pouches inside both 85ml each can I use those in this recipe and how many of the pouches would I use
Linda says
Yummy…I love to can jams, I will try this one for fall ! Thanks!
Joe says
Made your Apple Pie Jam with Cortlands. Tastes great! Thanks for the recipe!
Mavis says
Yay! I’m glad you liked it! 🙂
Genevieve Morrow says
I have a question. Do you add the 4 cups of water with the apples to the pot or leave the water out?
Mavis Butterfield says
Dice the apples and place in a 4 cup measuring cup.
Cover the apples with water to top of the 4 cup measuring mark. {You are not adding 4 cups of water. You are simply adding enough water to the 4 cup measuring mark on your measuring cup. I use a Pyrex glass measuring cup that holds 4 cups.} Like this: https://amzn.to/33bQWm9
Place apples in a 6 -8 quart pot, add spices, lemon juice, butter and pectin and bring to a full rolling boil. Etc.
Linda says
Making this today!
Betsy says
Just made a batch this afternoon and it turned out great. The husband and I had some over ice cream and it got big thumbs up from him. This is going to be a Christmas giveaway for sure
Thanks for posting stuff like this that I wouldn’t have thought of!
Robin says
Do you think it could be made with less sugar?
Mavis says
I’m not sure. Sorry.
Elise in the SF Bay Area says
I use less-sugar pectin and I use 3c white sugar instead of 4, and it sets up well. I haven’t tried less than that, but I’ve made several batches with 3c (plus the 1 c brown, so 4 total).
Cathy says
Can this be made like you would a freezer jam? Thanks
Mavis says
I haven’t tried it, but if you do let us know how it works out. 🙂
Kate says
Just wondering what kind and how much pectin you used? There are so many different kinds out there and I don’t want to get it wrong. The only pectin we have in a box is liquid Certo.
Mavis Butterfield says
1 box of sure gel pectin. A box is 1.75 ounces. 🙂
erin leigh says
My jam is setting I used 1 fix of sure jell. Was that the wrong kind to use?
Melanie Prunty says
I only got 4 quarts out of mine. What did I do wrong?
Mavis Butterfield says
The recipe is for 6 1/2 pints, so I think you did pretty good if you got 4 quarts {8 pints}. 🙂
Amanda W says
For less sugar, just use the low/no sugar pectin. I use the same recipe, but only takes 3 c. Sugar to 4 c. Apples. Never thought to use brown sugar! Duh! And a small splash of vanilla is also a great addition to this! Recipe works well for pears too :). I discovered this awesomeness around this time last year!
Wynne says
Thanks! That’s exactly the question I had: low-sugar pectin.
Suzana B says
Can I use this to bake apple pies? I have seen many apple pie filling recipes and the ingredients are very similar. Have you tried using this canned apple in a pie yourself? Thanks!
Michele says
Hi Mavis!
Thanks for the great recipe. I just made a batch, and as mine will be enjoyed by adults, I put a shot of brandy, a sprinkle of coriander, and some honey in just for fun! It tastes awesome. I love your blog.
Suzanna B and I are thinking alike. After my apple picking trip, I’m going to make some more as pie filling!
Kerry says
I just returned from a culinary trip to vermont and apple pie jam was everywhere, but their version has a cup of pure maple syrup. I used your recipe with the maple syrup added and it was divoon, the butter is a finishing touch that gives it a richness missing from other recipes. Thanks!
Wynne says
I made this and the carrot cake jam today–yum! Thank you for the unusual ideas. The apple pie jam will probably be a repeat here (and previously my apples have been dedicated to apple butter).
Beth says
I was wondering the same thing.can this be used in baking apple pies???? Thanks
Belinda Pappachan says
I am new to canning (will be starting my first batch this week) and I have a question. Is it ok to use a pressure cooker with fruits as well? Thanks
Mavis Butterfield says
Hi Belinda, I don’t think I’ve ever use my pressure canner to can fruit.
Belinda says
LOL…I have been reading up a lot on this and the water bath is just fine for fruits. I am getting some ph strips to make sure that if I modify a recipe it does not become unsafe. Thanks for posting this recipe – its awesome.
Sarah in Cali! says
I use my pressure canner for fruit n jams. I just dont lock down the lid. Just set it there. And i made this apple pie jam. Its amazing. Absolutely love it. Tonight will be my second batch. Thank you. Cant believe i didnt find this sooner!
Pam YoungbloodQ says
I use my pressure canner for a water bath all the time. Just make sure your jars are covered by water 1 to 2 inches, and don’t seal the lid.
Jill Fazio says
A friend and I made this today, it is amazing!
Mavis Butterfield says
Thanks for your input Jill, I’m glad you and your friend liked it. 🙂
deb says
I can’t wait to try this next week. I have been canning for a few yrs now. This sounds yummy….maybe end up in a few Christmas baskets.
deb
Gwenn says
My daughter & I made a batch of this last night with a little twist. We added a can of cranberries to the mix. D-E-L-I-C-I-O-U-S!!! It was our first attempt at canning & I’ve got to say, it was MUCH easier than I had worked it up in my head to be. Mavis, you may have created a monster… THANK YOU! Happy Thanksgiving 🙂
Melodie says
Made this yesterday to use up some apples that were at the end of their storage life. Wow delicious. I used apple juice instead of water as I had some to use up as well. Thank you for a great recipe.
Jennifer says
I LOVE this jam! I add a spoonful, or two (if I am being honest) to my bowl of oatmeal every morning! It is amazing!!!! It is also really good on waffles and french toast. Thank you so much for sharing!
Mavis Butterfield says
Good! I’m glad you like it.
BBonnie S says
This is the best jam I ever had. I think I could just eat it out of the jar. Thank you
Emily says
Hi Mavis,
As a diabetic I am always on the lookout for tasty new recipes for myself and my family. Your jams sound wonderful and I see by the letters and comments that they must also be delicious. I would like to know if these jams can be made with Stevia, or other sweeteners, instead of sugar. Maybe you, or someone, out there has experimented with this and could let me know. Many thanks for any information you’d be willing to share.
Wynne says
I think sugar is necessary to jam set and preservation; but you can make apple butter just by cooking down lots of apple sauce.
Belinda says
Hi, I was wondering…I like my apple pie tart – will it hurt (or make the recipe unsafe) if I cut down on the sugar?
Belinda says
Oh, btw, I made it per the recipe and it was to die for – went so fast I barely got a taste…kids
Terri says
Can you make this as a freezer jam? I have never canned, just done freezer jams….. Thanks! My son would absolutely love this!!!
Mavis says
You certainly could, I just can mine instead.
L'occhio says
If I were to just make this and poor it into open jars to cool… what would happen? Not to sound stupid, I hope, but why do I need the canning process if I planned on giving it out and it all being eaten right away?
Noralee says
A little late in replying, but if you choose to not can the jars you risk the jam growing mold unless it is kept refrigerated and eaten in a short period of time. I would still put lids on the jars while cooling to prevent airborne contaminants getting in your jars.
My last jar in a batch of jam is usually my fridge jar, not canned, but put right into the fridge so we can enjoy it.
Robin says
Mavis, could you make this with crab apples? I know they are much more tart than most apples, but there are some trees in the neighborhood and your recipe sounds delicious.
Mavis Butterfield says
Give it a try!!! Let me know how crap apples work.
Belinda P. says
Hi again Mavis! Just wanted to let you know that for my first ever canning I made this – OMG it was a hit and was gone in a flash…making more this year.
Mavis Butterfield says
Yay! I’m glad you liked it!
Julia Leece says
hi – do you have a weight for the pectin? I live in New Zealand and we have different size ‘packets’! lol I can’t wait to try this recipe!!!!!!
Mavis Butterfield says
Hi Julia, a “packet” here in the US is 1.75 ounces I hope that helps.
Julia Leece says
Thanks SO much 🙂
Elizabeth in Upstate NY says
Be aware that pectin manufacturers over the years have changed their pectin, and thusly their recipes! When I started making jams and jellies, we lived in Maine, and my primary berry was blueberry. One year, I noticed that my yield wasn’t the same [over a pint less per batch!]. Since I stocked up on supplies when marked down to use the next year, and each year I saved instructions [so I can refresh my memory without opening a box]. Looking at old instructions, the volume of berries changed as did the yield!
Called local cooperative extension about it, and they hadn’t noticed that while the pectin box [oz] stayed the same, the ingredients required and the yields produced didn’t, they were almost across the board lowered!
Haven’t recently checked, but with everything else being down sized [good luck finding an 8oz yogurt container or a 16oz box of Vanilla Wafers], thought I’d let you all know about this.
Mona says
Hi there,
Want to try your recipe and don’t have a canner. Can i use a regular stockpot instead of purchasing a canner? I have all the ingredients for the recipe but the canner.
Em says
Probably too late for Mona, but since people are still visiting the web site, it may help someone.
As long as you are not pressure canning, you can use any pot large enough to hold the jars, as long as you can cover them with at least one inch of boiling water during the processing.
Christy Bullock says
i made this recipe for the first time last night and it was delicious! However, it turned out to be very runny. Is that the correct consistency or did I mess up somewhere?
Mavis Butterfield says
Hmm, mine was nice and thick.
liz ates says
my bunch loves the apple pie jam on ice cream, pound cake, toast, pancakes, waffles
Lisa says
Recipe sounds wonderful however is there a substitute for lemon juice? I am allergic to all citrus fruit and citric and absorbic acids. Thanks!
Simone says
I made it without the lemon juice and it turned out fine but I did sauce my apples instead of leaving them in slices.
Becca says
All I have is the Ball pectin in a 4.7 plastic jar. I have instant pectin, real fruit classic pectin, and the low sugar pectin. Which one should I use and how much? I’m thinking about 5 or 6 tablespoons of the classic but I would hate to mess up and waste food or my time. Please verify, thanks so much for your help and your spectacular blog! 🙂
Pam says
Hi Mavis
This recipe for apple pie jam looks fab. However I live in the UK and we don’t really go in for canning. It’s not a method I’ve ever used. Is it possible please to make this as a normal jam?
Kind regards
Pam
Karen says
My apple pie jam did not set up. It has been about 4 months since I made it so I am sure its not going to gel. What suggestions do you have for using it?
Mavis Butterfield says
Warmed over ice cream or pancakes is delicious.
Belinda says
Put it in oatmeal or any other hot cerial. .. yummy. I can’t wait to make more. Everyone at work keeps asking me for more..so I make it twice a year and pass it out as Christmas gifts along with some homemade caramel sauce
Mavis says
So so so good in oatmeal. Holy cats, yum!
Belinda P. says
Or in oatmeal or cream of wheat…on crackers with brie
Lisa prince says
Did you peel the apples?
Sarah R. says
Just a question. I have made lots of different types of apple jams and jellies, and never had to use pectin. May I ask why this one calls for it? Definitely going to try this though! Sounds delicious.
Zel says
I was seriously just wondering the same thing. I was always told that apples were high in pectin by themselves and it was not necessary to add more.
Debbie says
This is way post fact, but I’m guessing this needs pectin because it is not using any of the peel. The peel and core of an apple are where most of the pectin is. So without those, I’m guessing this wouldn’t set up very well. That is just an educated guess though.
Jenn says
This looks SOOOOO yummy! How to you use this jam….on toast? In sandwiches? Like any other jam?
Mavis says
I use this on everything!! On toast and in sandwiches, in oatmeal, on pancakes or waffles, or I just dip sugar cookies or gingersnaps right into the jar. It’s like heaven in a Mason!
Tracy says
I made a batch of Apple Pie Jam today but it doesn’t seem to have set very well. Is it supposed to be runny?
Mavis says
It’s not supposed to be runny. Softer than hard set jam, yes. But runny? No. Looks like it didn’t set up right. Shoot!
Amy Ford says
If your jam comes out runny, it likely needed a little longer to boil – a trick I learned several years ago is to put the unset jam back in your pot, add a new box of pectin, and bring to a rolling boil (constantly stirring) for 2 minutes. Remove from heat and ladle into clean jars, seal, and re-process in the water bath canner. Always use fresh lids 🙂
If you don’t want to re-can it, turn it into an ice-cream topping or use as a syrup on pancakes or waffles. Yummy no matter how you use it!
Amy Ford says
Now I’m hunting for a peach pie recipe, this was so yummy! We’ve used this for apples and for pears so far.
Sarah K Nelson says
Did you ever find a peach pie recipe?
Sharon Morningstar says
We tried this recipe with crab apples and I have to say that it is the most delicious jam I have ever made. We made it two different ways – apple chunks and pureed apples (like apple butter). They both turned out wonderfully!
Hope says
I was looking for a recipe for apple pie jam after trying some at a local fair. I tried this recipe using mainly Cortland apples and low sugar pectin. This is delicious! Thank you so much for posting this recipe.
Mavis says
You are welcome! So glad you liked it!
Sarah says
I was wondering as well as someone else in earlier comments. Did you peel the apples?
Mavis Butterfield says
Yes, I peeled the apples.
Sarah says
Also. I ended up with a lesser amount as well. Is it because I peeled the apples?
Melissa says
Can you double this recipe?
Mavis Butterfield says
I wouldn’t. I don’t like to double jam recipes.
Pamela says
I know this is a stupid Question, so no laughing, please. Can I use this final product as the filling when I make apple pies? Okay, laugh. I see this used as topping for ice cream and as a type of fruit preserve, but can I fill my pie crust with this glorious formula?
Mavis Butterfield says
I’ve never tried it in a pie. It may be too sweet. I’m not sure. That being said, I think it would be great mixed into pastry or cinnamon rolls.
Amy says
It is *delicious* mixed in to cinnamon rolls 🙂
Mavis Butterfield says
I’m totally trying it next time I make cinnamon rolls. 🙂
Monique says
This is the recipe I have decided to use as my give away Christmas jam. This is so easy any good. ..thanks!
Leslie says
Great jelly, I have only one problem I gave it to our FFA teacher (Future Farmers of America) last year. So this year he gave me 2 bushes of Apples. OH My! Got to love him. So keep your ears open around early Nov. for fruit sales. You don’t have to buy by the bushes and the kids will Thank You! Best fruit your money can buy or you could give the teacher a jar and see what happens ! leslie
Amy says
*smile*
Leslie, that’s awesome! Love our 4H and FFA programs! I suspect your FFA teacher is hoping for more jam! 😉
Stephanie says
Help! I made this yesterday. I followed the recipe completely and my jam is the consistency of syrup. Is there anything I can do to fix it?
krpoisson@gmail.com says
I really don’t know where I might have gone wrong but mine came out more like a syrup? I have another recipe I usually use that calls for the pectin after you add the sugar, then boil on high for one minute after yo add the pectin…Will this set up more after time? I made it yesterday.
Em says
Regarding the jam not setting up, if it is still runny after it has cooled, it will probably not thicken.
You have two options.
Embrace your new “syrup” and find uses for it, such as topping on ice cream or pancakes.
The second option is to “re-process” it. As long as all of your jars are sealed well right now, this won’t be urgent for you.
Here is a link from another favorite blogs, “Food in Jars.”
http://foodinjars.com/2011/08/canning-101-how-to-save-runny-jam/
In my experience the temperature will be around 220 degrees Fahrenheit, but also try the methods mentioned in her post.
I wish you success!
Maysie says
Approx. How many apples does it take to get 4 cups diced?? Going picking in a few weeks and trying to get an idea of how many to pick! Thanks:)
Babbel Saeijs says
HI, I am planning on making your apple pie jam this weekend. I live in Holland and we don’t have standardized boxes op pectine. Can you tell me how many grams of pectine are in one box?
Thank you, Babbel
Tressa Andrews says
49 grams
BRENDA RODRIGUEZ says
Hi can I substitute liquid pectin for the box pectin?
Karen says
I made this today and, while the flavor was excellent, there was way too much liquid and not enough apples. If I do this again, I will at least one and a half times the appples and halve the liquid. The apples make enough juice on their own to have to add much, if any, water.
Diana says
Okay, 2 questions, please:
I use Agar flakes/powder in place of pectin. I’m diabetic, so no/lower sugar is a must. I’ve used it before in jams with great success, just wondering if it would work here.
Could this be made in a crock pot/slow cooker? I’d still jar and process in a water bath, but am wondering if it can go in the cooker?
Linda Timpson says
Hi Jamie , do u put the water the apples r in into the pain also with the other ingredients ? Linda
Linda Timpson says
I love this apple jam pie filling. I am confused if I am suppose to pour the water in the mix with the apples or drain the water off the apples.
Tressa Andrews says
Pour it in with the apples.
Linda Timpsonnda says
Thank U
Lucy Lou says
When making no made jams when putting them in jars can they be put in the freezer? I’ve never made homade jams.
James says
Can I double the recipe, I have so many apples!
Mavis Butterfield says
No, I would not recommend doubling the batch.
Linda Timpson says
I just canned 20 pints of apple jam. Love it.
Deb says
Could this be made in pint jars instead of half pints? If so how long would i process
sally says
I have made this recipe in the past and it was AMAZING!!! It is a keeper for sure. We moved and I lost my canning notebook with this recipe in it. So sad. However, we went apple picking this past weekend and my husband requested this recipe. I am glad to have found it again as it is like gold in our house.
Zoe says
I’ve made this recipe twice now and it was a hit each time! A great way to use up the last few apples of the season 🙂
Susan Griffin says
I’m making these as favors for my daughter’s wedding. I am using 4 oz. jars (1/4 pint) instead of 1/2 pints…..should I adjust the processing time?
Mavis Butterfield says
No. You still process the jam for 10 minutes. 🙂 What a fun treat.
Tonya says
I love having the scale! The recipe sounds excellent! I’m going to try it today!
Kristie says
One of my all time favorite jams for fall! I get requests from friends for this one. I like to use a mix of apples both tart and sweet. Great recipe!
Holly says
Best jam ever! Thanks for the recipe.
Adina says
We love this recipe!!! I made a double batch the first time and after many little jars flew off the shelf….just made a triple batch. It is literally apple pie in a can! Thank you so much. This will be one I come back to each year.
Elise in the SF Bay Area says
I was gifted 10 lb of homegrown granny Smith apples, so I tried a batch of this (used 1.75 lb of small apples that needed some definite trimming of imperfections), and it was SO good I made 2 more batches a few days later!! The apple-giver loves it so much, more apples are coming my way (not 2 bushels like the FFA teacher, but same idea) 🙂
Sylvia says
I accidentally left out the brown sugar , i also doubled the recipe so that means I now have 4 cups of sugar missing ! Do you think this would still be safe to eat? I know when canning the recipes should not be altered, what do you think?
Mavis Butterfield says
I would toss it and start again. 🙁
DEBRA GADSDEN says
I’ve got about 8 quarts of canned apple slices, that were canned just in water. I’m going to try this recipe tomorrow, it sounds really great!
Mrs.Medina says
How much Pectin do you add?
Mavis Butterfield says
1 {1.75 ounce} box of pectin.
Jessika says
Hey Mavis so dumb question do you keep the apples in the water when you put them in the stockpot or is that to keep them from turning brown?
Megan says
A friend recently gifted me a jar of apple pie jam and I was inspired to make my own. This recipe was easy to follow and so delicious. An instant family favorite. I’ll be making it again and a again!
Lisatepes says
This was amazing! Only issue was I am making it for a fair competition and I ended up with small clusters of bubbles in all my jars. I put the butter in and skimmed it the best I could. I will need to make other batch because it needs perfect clarity. Any tips?