This Apple Pie Jam goes on literally everything. I personally love topping my oatmeal with it but it's easily just as delicious on toast, scones, in hand pies or on any other vessel you'd put jam on. Filled with chunks of apple and all the fall spices. So easy to make as well.
Apple Pie Jam
- cups ¼″ diced apples about 3–4 pounds
- 2 cups granulated sugar
- 3 Tbsp ground cinnamon
- 1 ½ tsp nutmeg
- ½ tsp cloves
- 1 ½ tsp gelatin
- In a large pot, combine the apples, sugar, cinnamon, nutmeg, and cloves. Bring the mixture to a simmer.
- After a while, the apples will start to release their juices. When they do, use a glass measuring cup to measure out ¼ cup. Sprinkle the gelatin over the juices and let it sit to bloom.
- Meanwhile, let the apples continue to cook until they become soft and the juices have mostly evaporated. Stir often to prevent burning.
- When there’s very little juice left in the pot, remove the apples from the heat. Whisk the gelatin in the measuring cup with the liquid, and then pour the liquid into the apple mixture. Stir well.
- Distribute between pint-sized jars like these and let the apple jam cool completely before storing in the freezer.