{"id":24179,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-08T00:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/apple-pie-jam\/"},"modified":"2024-09-06T14:34:00","modified_gmt":"2024-09-06T19:34:00","slug":"apple-pie-jam","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/apple-pie-jam\/","title":{"rendered":"Apple Pie Jam"},"content":{"rendered":"<p>This apple jam recipe is a great option when you feel like you want to eat some apple pie but don&#8217;t want the crust, or don&#8217;t want to make or buy a full pie. Slices of tender Golden Delicious apples sit in a pie-spiced jelly that spreads easily, letting you have that pie flavor without all the pie-making fuss. Keep a small jar of this in the fridge for sweet and spicy snacks.<\/p>\n<p>Golden Delicious apples may not seem like a very common variety to use in jam, but the texture of the apples is ideal for this purpose. They don&#8217;t break down too much, but they also don&#8217;t stay very hard and crunchy. The apples aren&#8217;t so tart that they cancel out the sugar in the jam, but they aren&#8217;t super-sweet. The result is a treat that&#8217;s satisfying yet not overwhelming.<\/p>\n<h2>Apple Jam Ingredients<\/h2>\n<ul>\n<li><strong>Golden Delicious apples:<\/strong> Golden Delicious apples are excellent baking and cooking apples, and they retain much of their shape and texture. By the way, they work very well in actual <a href=\"https:\/\/www.tasteofhome.com\/recipes\/apple-pie-filling\/\" data-name=\"www.tasteofhome.com\/recipes\/apple-pie-filling\/\" data-module=\"content engagement\" data-position=\"embedded links\">apple pie<\/a> filling.<\/li>\n<li><strong>Sugar:<\/strong> Sugar helps draw out more juice from fruit. That increases the amount of jelly around the fruit in the jam.<\/li>\n<li><strong>Butter:<\/strong> Butter helps reduce the amount of foam produced during cooking.<\/li>\n<li><strong>Liquid fruit pectin:<\/strong> Do not use powdered pectin in this recipe. The two types are added at different stages.<\/li>\n<li><strong>Ground cinnamon and nutmeg:<\/strong> These spices make the jam taste more like pie filling.<\/li>\n<li><strong>Ground mace:<\/strong> This is an optional spice that you can add if you like using it in pie.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Cook the apples<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2039503\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Apple_Jam_TOHD24_5296_KaylaWidmer_1_Retouched.jpg?fit=700%2C1024\" alt=\"Overhead shot for Taste Recipes Apple Jam, apples peeled and in crockpot on a marble surface.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Kayla Blydenburgh for Taste Recipes<\/span><\/span><\/p>\n<p>Place the apples and 1 cup of water in a Dutch oven. Cover the pan and cook the apples slowly until they become tender. Remove the apples and measure out 4 1\/2 cups. Place those back in the pan and save the rest of the apples for another use.<\/p>\n<h3>Step 2: Thicken the jam<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2039504\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Apple_Jam_TOHD24_5296_KaylaWidmer_2_Retouched.jpg?fit=700%2C1024\" alt=\"Cooked apple jam for Taste Recipes in a crockpot on a marble surface.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Kayla Blydenburgh for Taste Recipes<\/span><\/span><\/p>\n<p>Add the sugar and butter to the apples and turn up the heat to high. Bring everything to a full, rolling boil while stirring constantly. Add the pectin (the mixture should still be boiling), and keep everything boiling for another minute while continuing to stir.<\/p>\n<h3>Step 3: Fill the jars<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2039505\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Apple_Jam_TOHD24_5296_KaylaWidmer_3_Retouched.jpg?fit=700%2C1024\" alt=\"Cooked apple jam for Taste Recipes in mason jars on a marble surface with lids next to them.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Kayla Blydenburgh for Taste Recipes<\/span><\/span><\/p>\n<p>Remove the Dutch oven from the heat, and skim off any foam. Stir in the cinnamon and nutmeg (and mace, if you want), and ladle the mixture into seven hot half-pint jam jars. Fill, but leave 1\/4 inch for headspace. Remove the air bubbles in the mixture, and if needed, add more jam to bring the headspace to 1\/4 inch. Wipe the rims of the jars, center the lids on the jars and add the bands, screwing them on until they&#8217;re what&#8217;s called &#8220;fingertip tight.&#8221; Don&#8217;t overtighten the lids.<\/p>\n<h3>Step 4: Process the jam<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2039506\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Apple_Jam_TOHD24_5296_KaylaWidmer_4.jpg?fit=700%2C1024\" alt=\"Apple jam inside of mason jars in boiling water in a crockpot on an induction cooktop for Taste Recipes.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Kayla Blydenburgh for Taste Recipes<\/span><\/span><\/p>\n<p>Fill a canner part-way with water and bring to a simmer, and then add the jars. Remember that the water level will rise as you add jars, but if the water doesn&#8217;t cover the jars by a couple of inches, add more boiling water. Bring the water to a boil and process the jars for 10 minutes. Remove the jars with a jar lifter and let them cool.<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>Add one minute to the processing time for every 1,000 feet of elevation. Below 1,000 feet, process for 10 minutes, and then add one minute for every 1,000 feet above that.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2039507\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Apple_Jam_TOHD24_5296_KaylaWidmer_6.jpg?fit=700%2C1024\" alt=\"Spreading Taste Recipes Apple Jam on toast while on a plate on a marble surface.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Kayla Blydenburgh for Taste Recipes<\/span><\/span><\/p>\n<h2>Apple Jam Variations<\/h2>\n<ul>\n<li><strong>You can chop the apples instead of slicing them:\u00a0<\/strong>If you&#8217;re using small jars and don&#8217;t want to wrestle large apple slices into the small spaces, you can chop them. The smaller you make them, thought, the more they&#8217;ll soften in cooking as more surface area is exposed to the heat. So, chop, but don&#8217;t dice.<\/li>\n<li><strong>Try different spices:<\/strong> We like the idea of <a href=\"https:\/\/www.tasteofhome.com\/recipes\/chai-tea-mix\/\" data-name=\"www.tasteofhome.com\/recipes\/chai-tea-mix\/\" data-module=\"content engagement\" data-position=\"embedded links\">chai-spiced<\/a> apple jam. Add cinnamon, ginger, cardamom, cloves and nutmeg (and a grind of black pepper if you&#8217;re feeling spicy) to combine two delicious autumn treats.<\/li>\n<\/ul>\n<h2>How to Store Apple Jam<\/h2>\n<p>For jam that&#8217;s been processed in a water bath, you can store the jars for up to a year when they&#8217;re fully sealed. Once opened, store them in the refrigerator and use them within one month. Label and date the jars when you make them and open them to take the guesswork out of deciding when they need to be discarded.<\/p>\n<h3>Can you freeze apple jam?<\/h3>\n<p>Freezing the jam is possible, but you need to use jars and lids either made specifically for the freezer or that are freezer-safe. Many glass canning jars are OK, but there&#8217;s a major issue to watch out for: You have to use straight-sided jars. Never freeze jam in jars that have curves, shoulders or other shapes. Those are more prone to breaking as jam freezes and expands. If you want to store jam in the freezer, try one of these <a href=\"https:\/\/www.tasteofhome.com\/collection\/freezer-jam-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/freezer-jam-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">freezer jam<\/a> recipes.<\/p>\n<h2>Apple Jam Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2039508\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Apple_Jam_TOHD24_5296_KaylaWidmer_7.jpg?fit=700%2C1024\" alt=\"Horizontal beauty shot for Taste Recipes Apple Jam spreading on toast while on a plate on top a marble surface.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Kayla Blydenburgh for Taste Recipes<\/span><\/span><\/p>\n<h3>Can you use other types of apples in this recipe?<\/h3>\n<p>Anytime you change the type of apple you use in a recipe, you risk changing the taste and texture. So, there&#8217;s no identical substitute, but you can get close. Braeburn apples may work well in place of Golden Delicious. Granny Smith, the variety most often associated with apple pie filling because of how well the chunks retain their shape, may actually not be a good choice here because of how tart they are and how comparatively hard they remain. You want apple slices that have some bite to them after cooking, but you don&#8217;t want chunks that seem almost uncooked. Take a look at the <a href=\"https:\/\/www.tasteofhome.com\/article\/guide-many-common-types-apples-use\/\" data-name=\"www.tasteofhome.com\/article\/guide-many-common-types-apples-use\/\" data-module=\"content engagement\" data-position=\"embedded links\">different types<\/a> of apples to see which ones you might want to use. Also, check out these <a href=\"https:\/\/www.tasteofhome.com\/collection\/new-types-of-apples\/\" data-name=\"www.tasteofhome.com\/collection\/new-types-of-apples\/\" data-module=\"content engagement\" data-position=\"embedded links\">new apples<\/a> that may work out well.<\/p>\n<h3>Why do you add pectin when apples already contain a lot of it?<\/h3>\n<p>Apples contain so much <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-pectin\/\" data-name=\"www.tasteofhome.com\/article\/what-is-pectin\/\" data-module=\"content engagement\" data-position=\"embedded links\">pectin<\/a> that shredded apples are sometimes added to other jams in place of commercial pectin. However, using commercial pectin even when the fruits in the jam have a lot of their own has two big advantages. One is that you can make more jam than you would without the commercial pectin. Using fruit pectin relies on boiling down fruit juices as you cook the fruit. Reducing the liquid makes the jam or jelly firm up. But if you add commercial pectin, you&#8217;re providing pectin without having to wait for all that liquid to reduce. The result is that you end up with more jam or jelly because all that liquid has now thickened. Commercial pectin also helps the jam or jelly set more consistently; there&#8217;s less guessing about whether the jelly you dripped onto a plate as a test is really thick enough yet.<\/p>\n<h3>Can you make this if you don&#8217;t have canning equipment?<\/h3>\n<p>If you want to store the jars of jam on a shelf outside of refrigeration, you need to put the filled jars through a water-bath procedure. The easiest way to do that is to buy canning equipment. If you don&#8217;t have that and don&#8217;t want to buy it, you can still create a water bath using a large pot that&#8217;s deep enough to cover the jars with at least 2 inches of water when those jars are elevated on a rack that keeps them off the bottom of the pot. The pot must have a tight-fitting lid, and you must have some sort of jar lifter to help you lift the jars out of the pot safely because they&#8217;ll be hot. Follow the canning instructions in the recipe you&#8217;re using. But we have to emphasize this: <em>You must put the jars through the water bath properly if you want to store the jars without refrigeration.<\/em> Otherwise, you&#8217;ll have to keep them in the refrigerator and use them all within two to three weeks because they&#8217;ll be considered perishable foods and subject to faster spoilage. They will not be safe to consume if left outside the refrigerator without a water bath.<\/p>\n<h3>How do you heat up the jars before filling them?<\/h3>\n<p>When the recipe calls for ladling the jam into hot jars, it means sterilized jars. If you haven&#8217;t done any canning for a while, jar-sterilization methods have changed slightly for some brands. First, always check the instructions for the specific jars and lids you&#8217;ve bought. In general, though, to heat up and sterilize the jars and lids, wash everything in hot, soapy water and rinse them off thoroughly. Place the glass jars in a deep pot filled with enough water to cover the jars; the jars should sit on a rack that elevates them off the bottom of the pot. Boil the water for at least 10 minutes (note: this increases as your elevation increases, with an extra minute necessary for every 1,000 feet you are above 1,000 feet; so, 10 minutes at sea level to 1,000 feet, 11 minutes to 2,000 feet, and so on), and then keep the water on a simmer until you need to fill the jars. For the lids and rings, place them in simmering water for the entire time. Don&#8217;t boil. You&#8217;ll need tongs or a jar lifter to remove everything from the water.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Although I&#8217;ve been canning for years, I&#8217;ve never found a good apple pie jam recipe, so I created this one. My husband of 41 years and I love this jam so much because it tastes just like apple pie\u2026without the crust! \u2014Audrey Godell, Stanton, Michigan<\/p>\n","protected":false},"author":7061,"featured_media":2050727,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[307109,304032,304212,305982,305487,306171,304515,306182,307104,303966,304988,304368,303887,306848,305020,304207,324623,304150,303883],"categories-v2":[310160,308623,309557,311717,308481,310796,312036,308880,312047,310155,308495,308935,308745,308478,309603,308960,309555,309177,309434,308476],"coauthors":[343419],"recommended_recipes":[{"post_title":"Raspberry Mint Jam","post_link":"\/recipes\/raspberry-mint-jam\/","post_image":"\/wp-content\/uploads\/2018\/01\/Raspberry-Mint-Jam_exps141324_HC143213B07_16_2b_RMS.jpg"},{"post_title":"Raspberry Rhubarb Jam","post_link":"\/recipes\/raspberry-rhubarb-jam\/","post_image":"\/wp-content\/uploads\/2018\/01\/Raspberry-Rhubarb-Jam_exps5734_CP143300B12_11_6b_RMS.jpg"},{"post_title":"Fig Jam","post_link":"\/recipes\/fig-jam\/","post_image":"\/wp-content\/uploads\/2017\/09\/Fig-Jam_exps172463_CW143039C09_16_1bC_RMS.jpg"},{"post_title":"Apricot Jam","post_link":"\/recipes\/apricot-amaretto-jam\/","post_image":"\/wp-content\/uploads\/2024\/10\/Apricot-Jam_EXPS_TOHD24_176341_AlejandroMonfort_9.jpg"},{"post_title":"Blackberry Apple Jelly","post_link":"\/recipes\/blackberry-apple-jelly\/","post_image":"\/wp-content\/uploads\/2017\/09\/Blackberry-Apple-Jelly_exps2012_CP2464884B01_18_1bC_RMS.jpg"},{"post_title":"Raspberry Peach Jam","post_link":"\/recipes\/raspberry-peach-jam\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps1894_CP2464884B01_18_4b_WEB.jpg"},{"post_title":"Raspberry Plum 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Jam","post_link":"\/recipes\/plum-orange-jam\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_TOH_48723_LIZZIE_PACHTER_-3-Plum-Jam.jpg"},{"post_title":"Strawberry Peach Jam","post_link":"\/recipes\/strawberry-peach-jam\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps26521_SD163617C02_02_10b.jpg"},{"post_title":"Candy Apple Jelly","post_link":"\/recipes\/candy-apple-jelly\/","post_image":"\/wp-content\/uploads\/2018\/01\/Candy-Apple-Jelly_EXPS_WRSM17_10001_D03_21_2b-4.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Apple-Jam_EXPS_TOHD24_5296_KaylaWidmer_5.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/apple-pie-jam\/","name":"Apple Pie Jam","datePublished":"2018-01-01","dateModified":"2024-09-06","prepTime":"PT30M","cookTime":"PT10M","totalTime":"PT40M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Apple-Jam_EXPS_TOHD24_5296_KaylaWidmer_5.jpg","height":1200,"width":1200},"recipeCategory":"","description":"Although I've been canning for years, I've never found a good apple pie jam recipe, so I created this one. My husband of 41 years and I love this jam so much because it tastes just like apple pie\u2026without the crust! \u2014Audrey Godell, Stanton, Michigan","recipeIngredient":["4 to 5 large Golden Delicious apples, peeled and sliced (about 2 pounds)","1 cup water","5 cups sugar","1\/2 teaspoon butter","1 pouch (3 ounces) liquid fruit pectin","1-1\/2 teaspoons ground cinnamon","1 teaspoon ground nutmeg","1\/4 teaspoon ground mace, optional"],"recipeInstructions":[{"@type":"HowToStep","name":"Cook the apples","text":"Place the apples and 1 cup of water in a Dutch oven. Cover the pan and cook the apples slowly until they become tender. Remove the apples and measure out 4 1\/2 cups. Place those back in the pan and save the rest of the apples for another use.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Apple_Jam_TOHD24_5296_KaylaWidmer_1_Retouched.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Thicken the jam","text":"Add the sugar and butter to the apples and turn up the heat to high. Bring everything to a full, rolling boil while stirring constantly. Add the pectin (the mixture should still be boiling), and keep everything boiling for another minute while continuing to stir.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Apple_Jam_TOHD24_5296_KaylaWidmer_2_Retouched.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Fill the jars","text":"Remove the Dutch oven from the heat, and skim off any foam. Stir in the cinnamon and nutmeg (and mace, if you want), and ladle the mixture into seven hot half-pint jam jars. Fill, but leave 1\/4 inch for headspace. Remove the air bubbles in the mixture, and if needed, add more jam to bring the headspace to 1\/4 inch. Wipe the rims of the jars, center the lids on the jars and add the bands, screwing them on until they're what's called \"fingertip tight.\" Don't overtighten the lids.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Apple_Jam_TOHD24_5296_KaylaWidmer_3_Retouched.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Process the jam","text":"Fill a canner part-way with water and bring to a simmer, and then add the jars. Remember that the water level will rise as you add jars, but if the water doesn't cover the jars by a couple of inches, add more boiling water. Bring the water to a boil and process the jars for 10 minutes. Remove the jars with a jar lifter and let them cool. Editor's Tip: Add one minute to the processing time for every 1,000 feet of elevation. Below 1,000 feet, process for 10 minutes, and then add one minute for every 1,000 feet above that.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Apple_Jam_TOHD24_5296_KaylaWidmer_4.jpg?fit=700,1024"}],"recipeYield":"7 half-pints","author":[{"@type":"Person","name":"Suzanne S. Wiley"}],"nutrition":{"@type":"NutritionInformation","calories":" 76 calories","fatContent":"0 fat (0 saturated fat)","cholesterolContent":"0 cholesterol","sodiumContent":"1mg sodium","carbohydrateContent":"20g carbohydrate (19g sugars","fiberContent":"0 fiber)","proteinContent":"0 protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.6222224,"reviewCount":45,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-03-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"piehlar"},"reviewBody":"My family loves this jam!  I like to use a variety of cooking apples which produces a little different texture, depending upon choices, but it has always been a no fail recipe for me!  I use it on toast as well as in fruit bars and jam cake.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-10-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"onebzemom"},"reviewBody":"After reading ALL the reviews, I made the recipe ALMOST exactly as stated. I weighed out exactly 2 pounds of peeled, sliced apples (Rome is what I had), added the 1 cup water and cooked until very tender. When I measured, it was exactly 4 1\/2 cups! There were NO apples or any water left. Added the 5 cups of sugar and 1\/2 tsp. butter, boiled and added a 1.75 oz. box of Sure-Jell pectin with the spices. Continued with the water bath and got exactly 7 half pints! I agree that it's a bit sweet, for my taste, but other than my not having the liquid pectin, everything in the recipe was spot on. And the jam set up perfectly. So, I'll be making this recipe again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-10-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"DiannMarie"},"reviewBody":"I made this for the first time and tried a bit of the left over that didn't fit in the jar; I thought it was too spicy. But after letting it sit over night and having it on toast the next morning it was very good....a keeper.  I was wondering though if you could use apple pie spice in place of the cinnamon and nutmeg....anyone know?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-09-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"zaxoma"},"reviewBody":"Made this yesterday an had some on toast this morning..very tasty!  Used Golden Delicious apples but will use Cortlands next time...definitely a keeper recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-11-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Hometulip"},"reviewBody":"Today I made 3 different types of Jam for Holiday gifts, the Apple Pie Jam was hands down the best. In fact I plan to make more and not give them away, this is the best apple jam recipe ever. Really does taste like apple pie. I did not alter the recipe in any way, try it as is, it is wonderful.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-10-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Saybeebisber"},"reviewBody":"Just finished making this recipe for the second time. I cut the sugar to 3 1\/2 cups as it was too sweet for my taste. My husband loves it over pancakes. My supply is dwindling, I just hope I will have enough for Christmas gifts. From now on I plan to have plenty on hand for giving. It's a keeper for years to come TOH, you're the best.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-12-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"udderlymooving"},"reviewBody":"I make jam to sell to raise money for my Susan G Komen 3day for the Cure so I decided to try this recipe for the holidays and it is AWESOME!  I made it with liquid pectin like it says and it is perfect!  I am not sure why the one person above couldn't get it right but this is easy and I wouldn't change a thing!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-08-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"chefandersen"},"reviewBody":"This was really good. Since I have kids though, I made some adjustments. I added an entire can of apple juice concentrate, no sugar, and a can of apple sauce. I tastes just like apple pie filling. I am going to be making this as gifts for the holidays.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-01-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Vicki Estes","givenName":"Vicki","familyName":"Estes"},"reviewBody":"I've made this 2 years in a row and given it for holiday gifts.  Everyone loves it.  I made the mistake of leaving the water in after cooking the apples and even though it was more like a sauce it's still wonderful as a topping or addition to fat free plain yogurt.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-09-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"carol ann a"},"reviewBody":"Wonderful recipe. We love it. We have a large tree of Grimes Golden Apples to work up. Thanks for the recipe. WV.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-08-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"tabbyj14"},"reviewBody":"i love this recipe...I have usually dont eat it on toast but warm it up some and put it on my icecream :)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-10-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlondeOnTheEdge"},"reviewBody":"My first time canning apple jam! So easy!My family loves it. Made plenty to give as Christmas gifts this year.Thanks so much for sharing the recipe! :)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-09-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Ceege"},"reviewBody":"Question to the editor.  Is it okay to make this jam in pint canning jars?  If so, does the processing time need to be increased?  I am fairly new at canning and don't want to do anything that would ruin the jam or waste the apples.  I only have pint size jars and really do not want to purchase a lot of the 1\/2 pint size.  Thanks for your help.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-09-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Audrea_S"},"reviewBody":"I've made this twice. Everyone that's tried it, loved it. Makes a pretty gift. Thank you for sharing","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-12-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"whiterockhaven"},"reviewBody":"As it was my first time making this recipe, I followed the directions. The jam did not set.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-12-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeMaple23"},"reviewBody":"This is a GREAT recipe for Christmas gifts. Everyone i have given this too LOVES it and wants the recipe. I will definitely be making this next year.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-09-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mamajj"},"reviewBody":"I made it for my kids and they loved it, this is a keeper for sure.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-09-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"susieQTee"},"reviewBody":"I'm extremely new to canning.  I have a question that I think the info for should've been included in the instructions for us canning newbies: can anyone tell me once a jar is opened does it get stored in the fridge, and, for how long will it last once opened?  Thanks ahead of time to all my other ToH reviewers :)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-04-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"melong3547"},"reviewBody":"Marvelous idea and son's favorite jam.  Made it for Christmas gifts.  Love it!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-12-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"aloha_todos"},"reviewBody":"I made two batches.  In both batches I had to nearly double the amount of apples to get to the 4 cups after cooking.  The first batch turned out great, but on the second batch, I realized the recipe calls for liquid pectin.  The first time I used the powder and it turned out great, but I do not want to make it that way as I want to ensure the sugar and other ratios are correct for best canning practies...even though food born illnesses are rare with sugared items, I'm not risking it.  So the second time I used the liquid pectin and it did not set even after a few weeks.  I'm an avid cook and canner and am searching online for a better recipe for this.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-12-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"tabbibabi"},"reviewBody":"do I have torefrigerate the jam after I make it","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-11-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"rudycat2"},"reviewBody":"This is so good! making another batch for Christmas presents","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"5296","romance_copy_dek":"Although I've been canning for years, I've never found a good apple pie jam recipe, so I created this one. 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