Best 8 Apple Jam Apple Pie In A Jar Recipes

APPLE PIE IN A JAR

Steps:

• Place a rack in the bottom of a large stock pot. Fill pot with hot water. Sterilize 7 1-quart canning jars, 7 lids, and 7 rings by placing on rack, jars upright. Bring water to a boil. Boil 10 minutes. Remove with a holder and allow jars to air-dry. Save water for processing apples.
• Combine sugar, cornstarch, cinnamon, nutmeg, salt, and water in a large saucepan. Place over high heat and cook until thick and bubbly, stirring frequently. Remove from heat and stir in lemon juice.
• Tightly pack apples into sterilized jars. Slowly pour syrup over apples, covering them completely. Gently tap jars on countertop to allow air bubbles to rise. Screw lids on jars.
• Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Add more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
• Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid doesn't move up or down at all). Sealed jars can be stored for up to a year.

APPLE PIE JAM

Steps:

• In a Dutch oven, combine apples and water. Cover and cook slowly until tender. Measure 4-1/2 cups apples; return to the pan. (Save remaining apple mixture for another use or discard.) , Stir in sugar and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Stir in spices. Carefully ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process 10 minutes. Remove jars and cool.

APPLE PIE IN A JAR DRINK

Steps:

• Place the apple cider, apple juice, cinnamon sticks, and sugar into a large pot. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Remove from the heat, and discard the cinnamon sticks. Allow the mixture to cool to room temperature, then stir in the grain alcohol. Pour into quart-size canning jars, seal with the lids and rings, and refrigerate until ready to serve.

GRANDMA'S APPLE PIE JAM

Steps:

• Wash 5 or 6 half-pint jars and fill with hot water until needed. Prepare lids as manufacturer directs.
• Measure sugars into a medium bowl and set aside.
• Peel, core and finely chop enough apples to measure 2 cups. Place in large saucepan with water, lemon juice, cinnamon and nutmeg. Stir in pectin.
• Place pan over high heat and stir until it comes to a full boil. Boil hard for 1 minute, stirring constantly. Remove from heat and immediately stir in sugars.
• Return to full rolling boil and boil hard for 1 minute more, stirring constantly. Remove from heat. Skim foam from surface and stir jam for about 5 minutes to prevent fruit from floating.
• Ladle hot jam into 1 hot jar at a time, leaving 1/4-inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet).

MOM'S HOMEMADE APPLE PIE FILLING FOR CANNING

Steps:

• Add the water, sugar, cornstarch*, cinnamon, and nutmeg, to a large stock pot.
• Cook over medium high heat until sauce has thickened. Add the lemon juice.
• Fill the hot sterile jars with the freshly cut apple slices. Pour the hot sauce mixture into jars until 1" from the top.
• Cover with sealing lid and cap. Process in a hot water bath for 20 minutes

APPLE PIE IN A JAR

Steps:

• Peel and slice apples.
• Fill quart jars with apples leaving 1 inch head space.
• Be sure to pack the apples in there, put a few in and smosh down with the handle of a wooden spoon, then a few more and repeat.
• Make syrup by combining sugar, cornstarch, cinnamon, nutmeg, and water.
• Cook until thick.
• Add lemon juice.
• Pour syrup over apples in jar, leaving 1/2 inch headspace.
• Be sure to run your plastic spatula around the inside of the jar to get the air bubbles out.
• Place the lids on and screw the rings down just finger tight.
• Process 20 minutes in hot water bath.

MOM'S APPLE PIE IN A JAR

Steps:

• 1. 1. Prepare canner, jars and lids.
• 2. 2. In a food processor fitted with a metal blade, pulse raisins until finely chopped. Set aside.
• 3. 3. In a large, deeep stainless steel saucepan, combine apples and lemon zest and juice. Bring to a boil over high heat, stirring frequently. Reduce heat and boil gently, stirring occasionally, until apples begin to soften, about 10 minutes. Remove from heat and whisk in pectin until dissolved. Stir in raisins. Return to high heat and bring to a boil, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring contstantly, for 1 minute. Remove from heat and stir in cinnamon and nutmeg. Skim off foam.
• 4. 4. Ladle hot jam into hot jars, leaving 1/4 inch headspace. Remove air bubbles and ajust headspace, if necessary, by adding hot jam. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
• 5. 5. Place jars in canner, ensuring they are competely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 mintues, then remove jars, cool and store. Be sure to check time needed for processing depending on your elevation. (Here in Colorado where I am I have to add 10 minutes to my canning time for my elevation.)

BEST APPLE PIE JAM

Steps:

• Measure apples in a measuring cup, now add in the same measuring cup water to fill up to the 4 cup line (with the apples in it).
• Add pectin and the butter and spices, lemon juice.
• Bring to a boil.
• Add sugars and bring back to a full rolling boil, boil 1 minute.
• Stir constantly.
• Remove from the heat.
• Skim off any foam.
• Ladle into hot jars leaving 1/4-inch headspace.
• Put on lids.
• Process in water bath 10 minutes.