Quick French apple jam that tastes just like apple pie! It’s low in sugar and can be made without pectin. This favorite apple jelly is a mixture of sour and sweet apples! Enjoy on a fresh slice of easy sourdough bread.
Not that long ago, while cleaning out the fridge, I found a bundle of apples that were pushed to the bottom of the crisper drawer.
They were slightly bruised, some of them had cut skin and more than a few were getting wrinkly. They were ugly, and I wouldn’t have wanted to eat them either!
But eating the food we have is key to eating within a budget, and ugly fruit is perfect for things like blueberry smoothies, berry pies, and banana ice cream.
Ugly apples, in particular, are perfect for applesauce and apple jam!
Super Easy Apple Jam Recipe
My mother-in-law makes AMAZING apple pie jelly and while this isn’t her recipe, I think it’s just as delicious and my kids agree.
For all of those who aren’t sure if you can make apple jam or jelly yourself, let me reassure you. This apple jam is:
- Super Easy. A bunch of chopping, yes, but then it’s just stirring. You can stir!
- Filled with Flavor. I’m talking burst-in-your mouth flavor that makes you want to eat the jar with a spoon.
- Super Flexible. It truly doesn’t matter what type of apples you have, they’ll all work. I’ve used gala, fuji, granny smith and some unknown pink one. It was AMAZING!
- Freezable. Here’s the thing… I’m not a big canner. Never have been and not sure if I will ever be. But I can freeze like a champ and I assure you that this apple pie jam is DEFINITELY freezer-friendly!
Low Sugar Apple Jelly Recipe Without Pectin
If you use fruit, you’re technically making jam. If you use fruit JUICE, you’re technically making jelly.
In this case, we’re using whole fruit that’s also making juice… so I don’t think it really matters if we call it jam or jelly. Just make it and enjoy, mkay?
You don’t need a ton of ingredients for this apple jelly recipe, but here’s what you do need:
- Apples. You need a lot of apples (doesn’t matter what kind). Try choosing a mix of tart and sweet, firm and soft. Or grab what’s on sale or at the orchard. (Here are 10 tips for going apple picking with the kids!)
- Sugar. You don’t need a lot of sugar here and in fact, I bet you could get away with LESS than what the recipe calls for. I used turbinado, but you can use whatever you have.
- Cinnamon + Nutmeg + Cloves .The usual apple pie suspects.
- Gelatin. Gelatin is cooked collagen, which has A TON of health benefits (read about the health benefits of collagen here). In this recipe, the gelatin helps firm up our jelly since we’re not using the apple skins. (Like collagen, I only use and recommend Perfect Supplements brand gelatin.)
Did you notice what was missing?
There’s NO pectin and VERY LOW SUGAR! And the best part is that you could probably reduce the sugar even more!
How to Make Apple Pie Jam (Apple Cinnamon Jelly)
The idea of making jellies and jams is super intimidating, but this comes together REALLY quickly and easily. It’s perfect for beginners and will give you the taste of apple pie without actually baking an apple pie!
Here’s the basic 5-step process:
Step 1. Chop up all the apples, and put them with the sugar and spices in a big pot. Bring to a simmer.
Step 2. When the apples release enough juices, scoop out at least ¼ cup with a measuring glass. Sprinkle the gelatin on top and let it sit to bloom.
Step 3. Meanwhile, cook down the apples until they are soft and the juices have mostly evaporated, stirring often.
Step 4. When there’s barely any juice left, remove the pot from the heat. Whisk the gelatin into the reserved juices and pour into the apple mixture. Stir very well.
Step 5. Distribute among pint-sized jars (like these) and set aside to cool completely before storing in the freezer.
That’s it! That doesn’t sound hard, does it? You can do this!
FAQs
Obviously, no! You can make this with gelatin and it works just as well.
This recipe uses a 1:5 ratio of sugar to apples, and the sugar helps to set the apples and off-set the tartness. My kids thought it was perfect, but I bet you could reduce the sugar from 1 cup to ¾ cup for every 5 pounds of apples and it would turn out just as good!
Try choosing a mix of tart and sweet, firm and soft. Or grab what’s on sale. Whatever you have on hand will be delicious!
Need more recipes that use gelatin?
- 3-ingredient Homemade Chocolate Pudding
- Elderberry Gummies
- Charcoal Gummies
- Homemade Fruit Juice Gummies
- No-cook Freezer Strawberry Jam
Cinnamon Apple Pie Jam
Quick French apple jam that tastes just like apple pie! It’s low sugar and can be made without pectin. This favorite apple jelly is a mixture of sour and sweet apples!
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 5 mins
- Yield: Makes 5–6 pints of apple jam. 1x
- Category: Sauces/Condiments
- Method: Stove top simmer
- Cuisine: American
Ingredients
- 10 cups 1/4″ diced apples (about 3–4 pounds)
- 2 cups granulated sugar**
- 3 Tbsp ground cinnamon
- 1 1/2 tsp nutmeg
- 1/2 tsp cloves
- 1 1/2 tsp gelatin (I recommend Perfect Supplements)
Instructions
- In a large stockpot, combine the apples, sugar, cinnamon, nutmeg, and cloves. Bring the mixture to a simmer.
- After a while, the apples will start to release their juices. When they do, use a glass measuring cup like this one to measure out 1/4 cup of juices. Sprinkle the gelatin over the juices and let it sit to bloom.
- Meanwhile, let the apples continue to cook until they become soft and the juices have mostly evaporated. Stir often to prevent burning.
- When there’s very little juice left in the pot, remove the apples from the heat. Whisk the gelatin in the measuring cup with the liquid, and then pour the liquid into the apple mixture. Stir well.
- Distribute between pint-sized jars like these and let the apple jam cool completely before storing in the freezer.
Notes
***You can reduce the sugar to 1 1/2 cups for a less sweet apple jam.
***For even less sugar, you could reduce the sugar from 1 cup to ¾ cup for every 5 pounds of apples and it would turn out just as good!
Nutrition
- Serving Size: 1 Tbsp
- Calories: 56
I made this. It was very tasty, but I don’t think I cooked it long enough the apples weren’t soft enough. But it was great on a cracker with sharp cheese. I used the jam to make an apple crisp and that softened the apples to a better consistency. I’m making it again but cooking it longer. I also chopped some crystallized ginger.
Is this recipe shelf stable if I want to water bath can instead of freeze?
Hi Stacy,
Yes, as long as you use the proper and complete canning method. Hope this helps!