Apple Pie Jam (Easy Refrigerator or Freezer Jam)

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Apple pie jam tastes just like the filling of a warm apple pie: tender apples simmered with brown sugar, butter and warm spices. Spread it on toast, biscuits or pancakes, swirl it into oatmeal or yogurt, or spoon it over ice cream. This is a small-batch refrigerator and freezer jam, so there’s no water bath canning to worry about. It also makes a sweet homemade gift.

Tips

• Use apples that cook down like Gala, Jazz or Fuji, or a mix with a Granny Smith for tang.
• Mash or blend part of it if you like a smoother jam.
• It thickens as it cools, so stop when it’s glossy and spoonable.
• Gifting? Add a label with “Keep refrigerated” and the date.

Storing your jam

This jam isn’t processed for shelf storage. Keep it in clean jars in the refrigerator for up to 3 weeks, or freeze it in freezer-safe jars (leave 1/2 inch of headspace) for up to 6 months. If you’d like shelf-stable jam, follow a tested canning recipe from the National Center for Home Food Preservation.

Mandie

Apple Pie Jam

A spiced refrigerator jam of apples, brown sugar and warm spices.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 6 (6 oz) jars

Course: Condiment

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 6 large Gala or Jazz apples peeled, cored and diced small
• 3 tbsp butter
• 1 cup brown sugar packed
• 2 1/4 cups unsweetened apple juice
• 1/4 cup lemon juice
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves

Method

 

1. Put the apples, butter, brown sugar, apple juice, lemon juice and spices in a large heavy pot.
2. Bring to a boil, then reduce to a steady simmer. Cook about 30 to 35 minutes, stirring often, until the apples are translucent and amber and the liquid is thick and glossy.
3. Mash some of the apples with a potato masher for a jammier texture, if you like.
4. Ladle into clean jars, cool, then cover.
5. Refrigerate up to 3 weeks or freeze up to 6 months.

Notes

Refrigerator/freezer jam. Not tested for water bath canning.

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FAQ

Can I can this jam?

This recipe hasn’t been tested for water bath canning, so keep it in the fridge or freezer.

Can I use less sugar?

Yes, but it will be a little less thick and won’t keep quite as long.

What can I use it on?

Toast, biscuits, pancakes, oatmeal, yogurt, ice cream, or as a quick filling for hand pies.

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