Go Back
+ servings

Apple Jam Pie Recipe Without Pectin

Make this Apple Pie Jam recipe without pectin this fall! Spread it on your English muffins or pancakes. This is a great gift idea, too!
5 from 4 votes
Print Pin
Course: Condiments
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 32
Calories: 95.04kcal
Author: Megan Porta

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.

Nutrition

Calories: 95.04kcal | Carbohydrates: 24.61g | Protein: 0.12g | Fat: 0.08g | Saturated Fat: 0.02g | Sodium: 5.37mg | Fiber: 0.87g | Sugar: 23.21g
Did you make this recipe?If you loved this recipe, please rate the recipe and leave a comment below!