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
Scale
- 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
Find it online: https://dontwastethecrumbs.com/apple-jam/
