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three jars of Apple Pie Jam In a Jar On the Counter.

Homemade Apple Jam Recipe

This homemade apple pie jam recipe is a favorite in our home. It's delicious on a piece of toast or even a bowl of vanilla ice cream! Try not to eat it all right away!
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Servings 4 Jars

Ingredients
  

  • 4 Cups Apples
  • 2 Cups White or Brown Sugar
  • 2 Tbsp Lemon Juice
  • 1 Tsp Cinnamon
  • 1 Pinch Nutmeg

Instructions
 

  • Wash and peel the apples into small pieces, make sure to remove the cores and any seeds.
  • Cook the Jam
    In a big pot, combine the apples, sugar, spices and lemon juice. Cook over medium heat, stirring frequently until the apples are soft and the sugar dissolves.
  • Blend the Mixture
    Use an immersion blender for a smooth consistency jam or a potato masher for a jam with lots of fruity chunks!
  • If you’re planning on eating your jam right away, go ahead and let it cool and enjoy! Store it in the fridge for up to 3 weeks or even in the freezer for up to 3 months.
  • Canning Your Jam
    Prepare Your Jars
    First, wash the lids and rings and set them aside. Next, wash jars with hot soapy water and fill your water bath canner with water. Set it on high heat and bring it to a full boil. Using your canning tongs, immerse your jars into the boiling water for 10 minutes.
  • Can Your Jam
    Using your canning tongs, lift the jars out of the canner, empty and set them on the counter. (Be careful of the hot water). Carefully pour the hot jam into the hot jars, leaving a 1-inch headspace at the top.
  • Use a butter knife to remove any air bubbles by dipping it into the jar 3-4 times. Wipe jar rims with a clean cloth and seal the jars fingertip tight. (This means you only tighten the jars using your fingertips and not your whole hand.)
  • Use your trusty canning tongs again to lower your jars of jam into the canner. Adjust the water level to be sure the tops of the jars are at least 2 inches below the water level. Place the lid on and bring to a full rolling boil for 25 minutes.
  • When the time is up, take your jars out and carefully set them on the counter. Let them cool to room temperature and sit for 24 hours before adding them to your pantry.