Apple Pie Jam

Apples_on_tree_2011_G1 (1)Apple Pie Jam is a low-sugar or low-honey cooked jam made with Pomona’s Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy.

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 Ingredients

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

Peel, core, and chop apples and put in a sauce pan with the water. Bring to a simmer and simmer covered, stirring and mashing occasionally, until you have chunky or smooth apple sauce. Remove from heat and measure out 4 cups of apple sauce.

Make Jam with:
4 cups of cooked apple sauce
2 tsp calcium water
1/4 cup lemon juice
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
½ cup honey or maple syrup or ¾ cup up to 2 cups sugar
2 teaspoons Pomona’s Pectin powder

Apple Pie Jam 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 apple sauce into sauce pan.

3. Add calcium water, lemon juice, and spices, and mix well.

4. Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.

5. Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.

6. 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.

Option: Feel free to use whatever spice mix you would normally use to make apple pie. Spices should not exceed 1 teaspoon.

If you leave out all of the spices, you will have plain Apple Jam, delicious in its own right.

You may also like: Apple Pie Jam with Bourbon, Pear-Apple Jam, or Apple-Rosemary Jelly.

Apple Photo credit: By George Chernilevsky (Own work) [Public domain], via Wikimedia Commons

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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16 thoughts on “Apple Pie Jam

  1. I would like to make this with peaches which are in season now. Any changes or is it an equal substitution of fruit? This would be my first use of Pomona. The videos are very instructive.
    Thank you.

  2. I made an apple pie jam using regular pectin a couple of years ago, while it was good, I am wanting to use Pomona’s Pectin and greatly reduce the amount of sugar. I am wondering if I can just have the apples cut into small pieces instead of applesauce consistency? Thanks!

    • Hello Brenda,

      You sure can, just be sure to mix the pectin with the sugar and stir constantly when you add the sugar-pectin mixture to the apples, the pectin tends to want to bind to larger chunks.

      Happy jamming!


    • Hello Stacie,

      We have never used caramel as a sweetener before, so we cannot say for sure, but I cannot think of a reason why you couldn’t give it a try!

      Thanks for choosing Pomona’s Pectin,

    • Hello Elizabeth,
      Yes you can; you don’t have to peel the apples. Just make sure that you have small pieces of peel so they cook into the apple nicely.

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

    • Hello Dawn,
      That’s one of the great things about Pomona’s Pectin — it doesn’t require sweetener to jell the fruit or juice. It’s the calcium that you add in the form of calcium water that activates the jelling power of the pectin. So, yes, you can omit the sweetener. This particular jam may be fine without any sweetener if your apples are so sweet. Would love to hear how it turns out for you and if you like it.

      Instructions here for how to make jam with no added sweetener.

  3. Can’t wait to try this recipe! This will make a lovely gift during the holidays. I do have one suggestion regarding this site. Please considering including a photo of the finished product because a picture of the jam is more suitable for pinning on Pinterest than any of the currently available photos on this page.

    • Hi Julene,
      Thanks for your suggestion. We totally agree about the pictures. The problem is back in the day of making/testing the recipes, we weren’t always taking pictures, so we don’t have pictures of the jam for all of our recipes.

      However, if you do make this or any other of our recipes and would like to submit a picture, we would be very happy to consider adding it to the page, with credit to you as the photographer of course.

      When apple season arrives I think you will find this recipe quite delicious. There is also a recipe for Apple-Maple Jam in our cookbook, Preserving with Pomona’s Pectin by Allison Carroll Duffy, that is quite delicious.

      Thanks for using Pomona’s — and happy jamming!

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