Make an Amazing Apple Pie Jam recipe without pectin this fall! Tastes just like Apple Pie because it’s so similar to pie filling. Get ready to be addicted! Put it on your English muffins, pancakes or use it to make your next peanut butter and jelly sandwich! This is a great, DELICIOUS way to use up extra apples in the fall and it is also a great gift idea.
Original post: October 2014 | Updated: September 2021
Why This Recipe Works
I promised I would continue to post some apple recipes, so here is another delicious one. It took me THREE batches to get this Apple Jam recipe without using pectin just right. It was worth the effort (shout out to my awesome apple peeler!) because I learned an important lesson: DO NOT OVERCOOK.
Even if the mixture appears runny, do not cook past the 20-minute mark or you will have an apple-jam ROCK on your hands.
We all love this stuff and hope you do, as well!
Recipe Ingredients
Apples – Peel and chop 1 large or 2 small apples into small pieces.
Apple cider – Add a few tablespoons of apple cider or apple juice to the mixture for an added touch of flavor.
Lemon juice – Squeeze half a lemon into the dutch oven or use 1 tbsp lemon juice from a bottle.
Sugar – Cater the amount of sugar to your liking, but I’ve found that 3 cups is the perfect amount for this recipe. Use less if you prefer.
Spice mixture – If you don’t have apple pie spice on hand, you can mix your own up! Just use 1/2 a teaspoon each of nutmeg and cinnamon. If you enjoy more flavors, you can add an 1/8 teaspoon of cloves and allspice.
How To Make Homemade Apple Jam Recipe Without Pectin
Place the following ingredients in a Dutch oven or heavy saucepan:
- 6 medium apples, peeled, cored and chopped
- 3 cups sugar
- Juice from 1/2 lemon (approximately 1 tablespoon lemon juice)
- 1 teaspoon apple pie spice
Bring the mixture to a full rolling boil over medium heat. Cook, stirring constantly, for twenty minutes.
Remove from heat and let cool. Skim off any foam that’s on the top.
Ladle the jam into your prepared glass jars and seal tightly. Store in the refrigerator for up to 4-6 weeks.
Recipe Notes
- After removing the mixture from heat, let it sit for five minutes then stir. This helps to prevent the fruit from floating.
- Wash the jars and lids in a hot soapy water or in boiling water. Place them in the oven at 250 to let the excess water dry off. Remove the jars when you’re ready to fill them.
- This is similar to Apple Pie Filling but here’s that recipe if you want a great pie filling!
- A good way to tell if the jam is ready is to dunk a spoon in the mixture and hold it over the pan. If there is a slow drip off the back side of the spoon, the consistency is perfect and it’s ready to pull off the heat.
Ways To Enjoy Apple Jam
- Use it as a glaze on pork or chicken.
- Top your favorite cheesecake recipe with the jam.
- Replace syrup with jam for your favorite pancakes or waffles.
- It’s a perfect gift for co-workers, neighbors, teachers and friends!
- Add it into a bowl of oatmeal for a sweet flavor!
- Add a dollop to your favorite plain Greek yogurt.
- Replace cherries with this jam on Pan-Fried Brie.
- Use some on top of your Thumbprint Shortbread Cookies.
- Add it to your favorite toast, muffin or croissant.
- Make a smoothie and add some jam!
- Top a bowl of ice cream with a few spoonfuls.
Which Apples Are Good For Jam?
I recommend using a variety of apples and at the very least, use two kinds: one sweet and one tart. My favorite combo is Granny Smith and Honeycrisp apples.
What Is The Difference Between Jam and Jelly?
Texture is the short answer. Processing time for jelly is a little longer because the fruit is broken down in the cooking process and turns into fruit juice whereas jam is more chunky because it is made up of fruit pulp or crushed fruit. Both are good, it just depends on your preference!
Why Is Pectin Not Used In This Recipe?
Pectin is a naturally made fiber that helps to thicken the jam and then there’s a quicker cooking time. The beauty of this jam is that you cook it slow and let the natural pectin in the cherries do its job. Your grandmothers did not use pectin and they made delicious jams.
FAQ About Apples
Good news! Apples are very good for you! Apples are high in dietary fiber and pectin found in the peels of the apples.
Dogs can eat apples, as they are a nutritious snack for dogs. They are an excellent source of vitamin C, helping immunity and providing other benefits.
Apples do not align with a keto diet. One medium apple contains more than 20 g of carbs, making it too carb-heavy for this low-carb eating plan.
Apples can be frozen! They can be frozen whole for up to 9 months, or prepare applesauce, pie filling or entire pies and freeze them that way instead.
The recommendation is that you enjoy an apple in the morning hours of each day. This will help you avoid poor digestion at night. The fruit can help your stomach to empty more slowly, helping you to stay feeling full longer and not prone to snack/eat between meals.
More Jellies and Jams to Make at Home
More Sweet Homemade Sauces
- Easy Blueberry Sauce – Blueberry Sauce is super easy to make and goes great on pancakes, waffles or works great as a pie filling!
- Homemade Chocolate Fudge Sauce – You’ll enjoy spoonfuls of this gooey homemade chocolate fudge sauce perfect for summer treats!
- Apple Butter – This tasty Homemade Apple Butter Recipe is worth the wait! After you enjoy picking your favorite assortment of sweet and tart apples, you can add just a few spices to the rest of the ingredients and let it simmer.
- Crockpot Applesauce – Homemade applesauce is fun to make and better than the store stuff! Plus it’s the perfect fall treat. Let your slow cooker do the work so kids and adults alike can have a healthy snack!
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Apple Jam Pie Recipe Without Pectin
Ingredients
- 6 medium apples peeled, cored and chopped
- 3 cups sugar
- 1/2 lemon juiced
- 1 tsp apple pie spice substitute: 1/2 teaspoon nutmeg and cinnamon
Instructions
- Place all ingredients in a Dutch oven or heavy saucepan. Bring to a boil over medium heat. Cook, stirring frequently, for twenty minutes.
- Remove from heat and let cool. Pour into mason jars and seal tightly. Store in the refrigerator for up to 4-6 weeks.
Notes
- Apple pie spice substitution: 1/2 teaspoon each of nutmeg and cinnamon
- After you remove your mixture from the heat, let it sit for five minutes and stir the jam. This helps to prevent the fruit from floating.
- Wash your jars and lids in a hot soapy water or in boiling water. Place them in the oven at 250 to let the excess water dry off. Remove the jars when you’re ready to fill them.
- Add a few tablespoons of apple cider or juice to the mixture for an added touch of flavor.
- A good way to tell if the jam is ready is to dunk a spoon in the mixture and hold it over the pan. If there is a slow drip off the back side of the spoon, the consistency is perfect and it’s ready to pull off the heat.
Can you water bath these?
Hey Stacy, I haven’t tried it but I wouldn’t see why not.
Omg..
This is amazing. Were gonna go get more apples this weekend.
How do you think it would freeze?
love to make a bunch for all the cold months ahead of us.
Most definitely, Tammy! Freezer jam isn’t sealed so it stays good because of the cold. Great question!
can you double this recipe? approx how many jars (8 oz)?
For those of us who cannot have regular sugar (diabetic) I made this with 1 cup Lakanto sugar + 1 tbsp. demerara sugar, extra lime juice, apple cider vinegar and pure apple juice. I thought it was going to taste like applesauce but it didn’t. it was damned delicious. Happen to make sourdough whole wheat bread at the same time and aah, a match made in heaven.
That’s a great suggestion – thank you Jamdowngirl!
I made this exactly as it said and it turned into hard candy 🍬 very sad
Hi Savanna, that is frustrating. I’m sorry to hear that. There are a lot of factors to check but depending on where you’re at in the world, cooking anything at sea level vs at a higher altitude will impact how quickly the apples will cook down and if you need to add some more liquid. Also, the type of pan you cook with impacts that too, the juiciness of the apples.
This is a fantastic recipe. The only thing I did different, was add orange zest. Thank you for sharing.
That’s a great addition – thank you for sharing that tip, April.
Wow. So so good. I followed your instructions to the «t. . » Initially, I was afraid it might not have the same
color as yours but as I kept stirring for 20 minutes and after it cooled a bit, the jam darkened. Thanks for this delicious recipe. I may one day also use uour jam to make an apple jam upside down cake. 🤔😎
So glad you loved it! Thank you for sharing!
Sounds deliah, and easy. Was thinking of adding a couple tablespoons of bourbon once it’s off the heat. Have you ever tried anything like that?
I haven’t but I love the idea! Let me know what you think – it can only get more delicious!
I haven’t but I love the idea! Let me know what you think – it can only get more delicious!
Can you can this jam for longer shelf life or freeze?
love this recipe…especially the texture of the apples! yum…
thnx for sharing and take care of that thumb! ?