This apple pie jam recipe makes the characteristically unfussy, yet gourmet sweet typical of food in Quebec. Spread it onto a slice of toasted baguette for a cozy breakfast or serve it with a selection of sharp cheeses and crackers for an informal cheese course.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 9 half-pints
- 9 large sweet-tart apples, cored, peeled and sliced
- 1 tablespoon lemon juice
- 1 cup brown sugar
- 1 1.75-ounce package lower sugar pectin
- 1 teaspoon ground cinnamon
- 1/4 teaspoon lemon zest
- 1/4 teaspoon ground ginger
- 1/8 teaspoon freshly grated nutmeg
- 1 cup apple cider
- 1/2 teaspoon butter
How to make apple pie jam:
In a large saucepan, toss the prepared apples with the lemon juice. Sprinkle the apples with the brown sugar, pectin, spices and lemon zest. Add the butter to the pan and pour the apple cider over the spiced apples. Heat the mixture over medium-high heat until it comes to a full, rolling boil.
Cook the apple pie jam, stirring frequently, for 5 minutes. Remove the jam from the heat and spoon it into sterile jars. Store the jam in the refrigerator for up to 7 days.
This apple pie jam recipe makes approximately 9 half-pints.
If you like this recipe, try our favorite harvest preserves and sauces recipes.