Apple pie jam

If you’re a fan of sweet, spiced, comforting apple pie (and who’s not?), then there’s no doubt you will fall in love with this apple pie jam recipe just as I did the first time I tried it. It tastes just like apple pie… without the crust! This recipe is a keeper. try, and you’ll see.

Yields: 4 350ml jars

Ingredients

  • 500g grated apples (750g whole apples, around 6 normal sized ones)

  • 2 tablespoons lemon juice (I used bottled)

  • 1 1/4 teaspoon ground cinnamon

  • 1/4 teaspoon ground ginger

  • 1/4 teaspoon ground nutmeg

  • 20g pectin

  • 500g granulated sugar

  • 100g brown sugar

  • 1/2 teaspoon unsalted butter

  • 400ml water

Directions

  • Bring 2 1/2 litres of water to a boil in a 4 litre pot.

  • Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

  • Grate the apples or use a blender, alternatively. Put apples and water in a 3 litre pot, add spices, lemon juice, butter and pectin and bring to a full rolling boil.

  • Slowly stir in the sugar and return to a full rolling for 1 minute, making sure to stir constantly to avoid boiling over. Remove from heat and skim off any foam with metal spoon.

  • Ladle immediately into prepared jars, filling to within 1 cm of the tops. Wipe jar rims and threads. Cover with lids and screw closed tightly.

  • Place jars upside down in pan with water. Bring water to a gentle boil. Process 10 min.

  • Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary