Adapted from mom’s spiced pear jam, I created an apple jam with actual bits of apple to spread on your toast. Clear apple jelly and apple butter just wasn’t cutting for me. I hope you enjoy my creation.

Apple Pie Jam

The apple jam is spiced similarly to an apple pie. (Experienced jam makers may want to try speeding up the process by using a package of pectin.)


  • 1 Water bath canner
  • 3 pint mason jars or 5 – 6 half-pint mason jars


  • 8 cups apples peeled, cored, finely chopped
  • 6 cups sugar
  • 1/4 c brown sugar
  • 1/8 c lemon juice
  • 2 tsp ground cimmamon
  • 1/2 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/8 tsp allspice


  • Combine apples sugar, brown sugar, lemon juice,, cinnamon, nutmeg, cloves, and allspice in a pot. Bring to a rolling boil.
  • Cook at a boil, stirring occasionally, until jam gelling point (220 degrees F). About 45 minutes.
  • Test gelling point by placing a small amount of jam on a frozen plate. Tip the plate to determine the thickness of the jam.
  • Once gelling has been achieved, process for 10 minutes in pint jars filled to within 1/4 inch of the top. (See details below)


Detailed Canning Instructions:

  • Jars and lids should be boiled in water with the lids for 5 minutes to sterilize. 
  • Fill jars to within 1/4 inch of top. Remove air bubbles with a chopstick.
  • Wipe the rims with wet paper towel to remove any food residue. 
  • Place the lid and screw on the ring, finger tight. 
  • Place in water bath canner of boiling water. Make sure the water covers the jars by 1 to 2 inches. 
  • Start timing after water has reached a rolling boil. Process for 10 minutes.
  • After time is up, turn off heat, remove lid. Wait 5 minutes before removing jars from water and placing on a wood surface or towel. 
  • Test the seal after 12 hours. Use any unsealed jam within 2 weeks. The sealed jars can be stored in a cool, dark area. 

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