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This sweet and delicious spread is full of real pieces of tart apples and raisins. Dutch Apple Jam is sweet and swirling with fall apple pie spices and makes the perfect recipe for canning. Savor fall all year long with this easy jam.
Why This Recipe Works
Making your own jam is a delicious way to create some unique and healthy flavor combinations. This Dutch version has plenty of fall flavor and is filled with chunks of apple and raisins. For a smooth version try this apple butter, which you can also can.
This jam is slightly spiced and made with green apples for a hint of tartness but is overall sweet. It’s a unique blend.
Homemade jam is also very easy to make and this recipe is quick. From start to finish you can have this recipe prepared and canned in under 35 minutes.
If you love to savor fall all year long then this is the perfect recipe for canning and it’s made with pectin, to help preserve it. This isn’t necessary, but I highly recommend trying out the canning process. I’ve detailed step-by-step instructions below.
Ingredients You’ll Need
- Apple Pie Spice: I like to purchase apple pie spice from the store, but you can also make your own using 1 tbsp cinnamon, 1/2 tsp nutmeg, 1/8 tsp allspice, 1/4 tsp ginger, 1/2 tsp cardamom.
- Powdered Fruit Pectin: you can purchase pectin in your local grocery store. It’s often located on the baking isle or where the canning items are is there is one.
Ingredient Swaps
- Apples: I prefer to use tart Granny Smith apples for this recipe because the tartness balances the sweetness similar to apple pie, however, you can chose your favorite apple.
- Pectin: you can swap pectin for cornstarch, gelatin, or even citrus peels to thicken the jam.
Recipe Variations
The combinations below are more unique versions of apple jam. To make anyone swap the raisins for the other fruit listed and follow the recipe as directed.
- Rhubarb and Apple Jam
- Strawberry and Apple Jam
- Fig and Apple Jam
Step-by-Step Instructions
- In a 6 to 8-quart pot add the coarsely chopped apples, apple juice, raisins, and lemon juice and stir to combine.
- In a small bowl mix 1/4 cup of the sugar, the apple pie spice, and pectin.
- Pour the sugar and pectin mixture into the pot and stir to combine with the apples.
- Bring the apple mixture to a boil over high heat, stirring constantly. Stir the remaining sugar and brown sugar into the mixture.
- Continue to let the mixture boil, stirring constantly, for an additional 2 minutes. Remove from heat. (If you plan on canning this jam then continue following the instructions, otherwise just place it in a jar and store it in the fridge).
Canning Instructions
- Wash the canning jars and lids in warm soapy water and rinse. Place the empty jars into the water bath canner, and cover completely with water. Cover the pot with the lid and bring to a boil for 10 minutes to sterilize.
- Carefully remove the jars when ready to begin filling them and set them on a towel instead of directly on top of the counter.
- Fill the jars using the funnel, leaving 1/4-inch of headspace.
- After filling the jars run a small flat spatula around the inside of the jar to remove any air bubbles. If the headspace of the ingredients changes add a little more in order to bring it up to the proper level.
- Clean the rims of the jar with a damp towel and center the lid on top of the jar. Screw the rings to fingertip tigh.
- Place the jars into the canner making sure the water covers the tops of the jars by at least 2 inches. Bring to a boil and set the timer for 10 minutes.
- Let the jars sit for up to 12 hours before removing the outer ring.
Equipment Needed
There’s no need to be overwhelmed by canning! Jelly and jam recipes are a great place to start and below are the items you’ll need if you plan on canning this recipe.
- Water Bath Canner: this is the exact water bath canner I have an it’s great. There’s also a version with the canning kit included.
- Canning Kit: If you already have a water bath canner then I recommend this kit of tools that are extremely helpful when canning.
- Half-pint Jars with Lids: this recipe makes 4 half-pints of jam but you can also use 8 quarter-pint jars as well, which makes a great homemade gift.
Recipe Notes and Expert Tips:
- You’ll want to use a large 6 to 8 quart pot to prepare this recipe because the ingredients will be spread evenly and will also be shallow. This allows for quick and even cooking.
- For an extra fall-like flavor use apple cider instead of apple juice.
- To make a holiday version of this recipe swap the raisins for cranberries.
Dutch Apple Jam Frequently Asked Questions
Yes. If you would like to swap out the pectin then you can use cornstarch, gelatin, or even citrus peels instead.
Not at all. If you just want to make a delicious jam recipe without going through the canning process you can. Just keep it stored in the fridge.
If you decided not to go through the canning process the jam will last for about 2 weeks if stored in an air-tight container in the fridge. If the jam is canned then it can be kept in the pantry for up to 18 months.
Related Recipes
If you made this Dutch Apple Jam I want to hear all about it! Share a photo and tag me on Instagram using @AimeeMarsLiving and #AimeeMars so I can see your beautiful work. Enjoy!
Dutch Apple Jam
Equipment
- 6 to 8 Quart Pot
- Chefs Knife
- Water Bath Canner
- Canning Kit
- Half-Pint Jars with Lids
Ingredients
- 1½ lbs Green Apples peeled, cored, and chopped
- 1¼ cups Apple Juice
- 1 cup Raisins
- 2 tablespoons Lemon Juice
- 2 cups Sugar
- 2 teaspoons Apple Pie Spice
- 3 tablespoons Powdered Fruit Pectin or cornstarch
- 1 cup Brown Sugar packed
Instructions
Apple Jam
- Place the coarsely chopped apples, apple juice, raisins, and lemon juice in a 6 to 8 quart pot and stir to combine.
- In a small bowl mix 1/4 cup of the sugar, the apple pie spice, and pectin. Pour the mixture into the pot and stir to combine with the apples.
- Bring the apple mixture to a boil over high heat, stirring constantly. Stir the remaining sugar and brown sugar into the mixture.
- Continue to let the mixture boil, stirring constantly, for an additional 2 minutes. Remove from heat. If you don't plan on canning the jam then spoon the mixture into some air-tight jars in the fridge.
Canning
- Wash the canning jars and lids in warm soapy water and rinse well (cleaning them in the dishwasher will also work). Place the empty jars into the water bath canner on the rack, and cover completely with water. Cover the pot with the lid and bring to a boil for at least 10 minutes.
- Carefully remove the jars when ready to begin filling them and set them on a towel instead of directly on top of the counter (otherwise they could crack or break once they touch a cold countertop).
- Return the water in the canning bath to a boil. Prepare the lids, not the rings, by placing them in a separate pot of warm heated water. Do not boil the lids because they can get damaged.
- Fill the jars using the funnel, leaving 1/4-inch of headspace.
- After filling the jars run a small flat spatula around the inside of the jar to remove any air bubbles. Most canning kits come with a tool for doing this. If the headspace of the ingredients changes add a little more in order to bring it up to the proper level.
- Clean the rims of the jar with a damp towel and center the lid on top of the jar. Screw the rings to fingertip tight but don't overtighten them.
- Place the jars into the canner making sure the water covers the tops of the jars by at least 2 inches. Bring to a boil and set the timer for 10 minutes.
- Turn off heat and remove the jars from the canner (each lid will make a 'ping' sound once it seals). Let the jars sit for up to 12 hours before removing the outer ring. If any of the lids feel loose move the jar to the fridge and enjoy in the next 5 to 7 days. Otherwise, place it in your pantry to enjoy later.
Notes
- You’ll want to use a large 6 to 8 quart pot to prepare this recipe because the ingredients will be spread evenly and will also be shallow. This allows for quick and even cooking.
- For an extra fall-like flavor use apple cider instead of apple juice.
- To make a holiday version of this recipe swap the raisins for cranberries.
