Apple Pie Jam with Bourbon

Jars of Apple Pie Jam with Bourbon

Photo by Kim Pedley

Apple Pie Jam with Bourbon is a low-sugar cooked jam made with Pomona’s Pectin and adapted from Pomona’s Apple Pie Jam recipe by Kim Pedley of Township Valley Farm in Browns Valley, California. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy.

Kim says: “I love, love, love using Pomona’s Pectin!! Thank you so much for giving me the flexibility to use low amounts of sweeteners, and making my vegan friends comfortable. I made this Apple Pie Jam with Bourbon for gifts. I used a combination of apples (Honey Crisp, Opal, Green Dragon, and Pink Lady) for a great layered flavor.

“The results are astounding – both aroma and taste! The potential culinary uses are vast. I am thinking about serving it over ice cream drizzled with caramel sauce, or as quick individual pies using puff pastry topped with whipped cream, or on cinnamon toast . . . or just eating it with a spoon! I loved the first batch so much that I made a second!”

Yield: 4 to 5 cups

Before You Begin:
Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.

Apple Pie Jam with Bourbon Ingredients

3 to 4 pound of apples (9 to 12 medium apples)
¼ cup up to ½ cup water

Peel, core, and chop all the apples except one. Put the chopped apples into a sauce pan with the water. Bring to a simmer and simmer covered, stirring and mashing occasionally, until you have fairly smooth apple sauce.

Meanwhile, chop the final apple into small pieces and put into a separate small sauce pan with a little water and simmer for about 3 to 5 minutes until fork tender. Stir the apple chunks into the apple sauce. Remove from heat and measure out 4 cups of apple sauce and apple chunks.

Make Jam with:

4 cups of cooked apple sauce with some apple chunks
2 teaspoons calcium water
¼ cup lemon juice
1 teaspoon lemon zest
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon allspice
3 Tablespoons Kentucky Bourbon Whiskey
2 teaspoons Bourbon Vanilla
¾ cup brown sugar
¾ cup white sugar
2 teaspoons Pomona’s pectin powder

Apple Pie Jam with Bourbon Directions

1. Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.

2. Put measured amount of cooked apple sauce with chunks into sauce pan.

3. Add calcium water, lemon juice, lemon zest, cinnamon, nutmeg, and allspice, and mix well.

4. Measure full amount of sugar into a bowl. Thoroughly mix pectin powder into sugar. Set aside.

5. Bring fruit mixture to a full boil. Add pectin-sugar mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin.

6. Add the Bourbon Whiskey and the vanilla extract now and stir well. Once the jam returns to a full boil, remove it from the heat.

7. Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

Jars of Apple Pie Jam with Bourbon

Photo by Kim Pedley

You may also like: Apple Pie Jam (no alcohol, no vanilla); Pear-Apple Jam; or Apple-Rosemary Jelly.

Kim doesn’t sell her Apple Pie Jam with Bourbon, but she does sell two types of vegan Basil Pesto at several farmers’ markets in the Roseville, California, area. She makes the pesto with basil grown on her farm. This link will take you to a short video of Kim and her pesto on Facebook.

For more inspiring recipe ideas, see Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the Pomona’s Partners, published by Fair Winds Press, June 2013, and available in paper or ebook everywhere books are sold.

Pomona’s Pectin is available at your local natural food store, food co-op, and many farm stands. Find it also at Sur La Table and a growing number of more conventional grocery stores with natural food sections (Wegmans, Hy-Vee, Rosauers, Nugget Markets, Coborns, Fairway, and others). If you can’t find a store near you on our store locator, you can order from our website or many other online sellers.

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11 thoughts on “Apple Pie Jam with Bourbon

  1. I made this jam and it was more similar to apple sauce than jam. Do you think I mashed the apples too much? Needed to add more water? Cook the apples longer?

    • Hello Bonnie,

      Yes, the apples should still have a bit of structure once complete. It sounds like they were both a little over cooked, and then a little over mashed.

    • Hello Heidi,

      I do not believe that the Ball Jelly Maker will work with our Pomona’s Pectin. I believe it will expose the pectin to too much heat for too long of a time period.


  2. I made this last weekend using 1 cup brown sugar and regular vanilla and it turned out wonderfully delicious. The apples I had were pretty tart, but any more sugar and it would have been just too sweet for my liking. This is my new favorite jam recipe!

    • Hi Andrea,
      Thanks so much for sharing your positive experience with this recipe. It is helpful to know that just 1 cup of brown sugar was sweet enough for you; I think it will be helpful to other jam makers too.

      Thanks for using Pomona’s Pectin — and happy jamming!

  3. This looks amazing! Can it be made safely with less sugar? I would like to make it with the same minimum sugar to apple sauce ratio as the other apple pie jam recipe on this site (4 cups apple sauce to 3/4 cups sugar). Thanks!

    • Hi Darcie,
      It should be fine to make this recipe with less sugar, including the low end of the sugar range (the 3/4 cup) from the other Apple Pie Jam recipe.

      If you do, would love to hear about your results.

      Thanks for using Pomona’s Pectin.

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