apple pie on a rustic table surrounded by apples

Apple Pie Jam


5 from 2 votes
Apple Pie Jam is a low-sugar or low-honey cooked jam made with Pomona’s Universal Pectin. Pomona’s Universal Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.


Option: Feel free to use whatever spice mix you would normally use to make apple pie. Spices should not exceed 1 teaspoon.
If you leave out all of the spices, you will have plain Apple Jam, delicious in its own right.
Servings 5 cups


  • 3 to 4 pound of apples 9 to 12 medium apples
  • ¼ cup up to ½ cup water
  • 4 cups of cooked apple sauce (from ingredients above)
  • 2 tsp calcium water see step #1
  • ¼ cup lemon juice bottled
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground allspice
  • ½ cup up to 1 cup honey or ¾ cup up to 2 cups sugar
  • 2 teaspoons Pomona’s Pectin mixed with sweetener


  • Before you begin, prepare calcium water.
    To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.
    Extra calcium water should be stored in the refrigerator for future use.
  • Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
  • Peel core, and chop apples and put in a sauce pan with the water. Bring to a simmer and simmer covered, stirring and mashing occasionally, until you have chunky or smooth apple sauce. Remove from heat and measure out 4 cups of apple sauce.
  • Put measured amount of apple sauce into sauce pan.
  • Add calcium water, lemon juice, and spices, and mix well.
  • Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.
  • Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.
  • Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

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17 Responses

  1. Christine
    | Reply

    How many 8oz jars does this fill? Thank you!

    • Shelby Collings
      | Reply

      About 5

  2. Carla
    | Reply

    I *REALLY* don’t like applesauce – it’s a texture thing. But, I love a chunky jam. Can I sub in apple cider, instead of apple sauce? Would it need a ratio change? Or would I be better off just adding a firm textured apple variety (diced, of course) to an apple jelly?

    • Shelby Collings
      | Reply

      Hello Carla,

      You sure can! We do recommend that the apple cider be unsweetened. You will also need to increase the pectin by 2 teaspoon to accommodate for the liquid increase.

  3. Talya
    | Reply

    Can maple be used instead of honey? Also can a tsp of vanilla extract be added, too? Thanks!

    • Shelby Collings
      | Reply

      It sure can! It is a direct replacement for honey (as is agave). Yes, 1 teaspoon of vanilla extra would be just fine.

  4. Lori Patton
    | Reply

    Cherry-Apple Pie Jam variation (delicious!):

    We started with this apple pie jam recipe to use up some past-their-prime gala apples, but once peeled and chopped fairly small we had not quite 1.5 pounds of apple pieces, so we added 1.5 pounds of pitted and halved sweet cherries that were also getting old in the fridge. The apple bits and cherry halves were simmered on the stove for quite a while (it seemed), until the apple was tender enough to make a coarse sauce when we moved it to a glass bowl and immersion blended it. We had maybe 1 cup of extra unsweetened fruit sauce that we put in the fridge (which we later mixed with a cup of soaked dried cherries and used as a luscious cheesecake topping!), and then proceeded to follow the rest of the recipe for spicing, etc., to make the jam.

    We estimate this amended recipe came out to 16 calories per Tablespoon of jam, and my sister and I are jealously guarding each precious jar for our own use. It’s just that good!

    • Lori Patton
      | Reply

      Forgot to say, as always we used the minimum amount of sugar, 3/4 cup, which was plenty sweet for us. Thanks for the wonderful pectin product and for all these lovely recipes.

  5. Amy Ataya
    | Reply

    I have a ton of apples and want to make Apple Jam with Allulose sweetener. Will this work? Can I replace the sugar with Allulose. Type 1 Diabetic here.

    • Shelby Collings
      | Reply

      Hello Amy,

      You sure can! You will just want to find the conversion chart on your allulose for the conversion.

      Happy jamming!

  6. Linda
    | Reply

    What size jars?

    • Shelby Collings
      | Reply

      Hello Linda,

      You will use with 4oz or 8oz jars. Happy jamming!

      • Britnay
        | Reply

        Oh I was just wondering if I could use 4oz jars. Thanks!!

        • Shelby Collings
          | Reply

          You sure can!

  7. Jan
    | Reply

    I’ve been using honey crisp and pink lady. Rocks.

  8. Debra Gray
    | Reply

    What type of apples do you recommend?

    • Shelby Collings
      | Reply

      We have used pink ladies and granny smith most often!

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