Homemade Apple Pie Jam

This easy Homemade Apple Pie Jam combines tart Granny Smith apples, brown sugar, cinnamon, fresh lemon juice, and vanilla bean paste for a thick, sweet, and warmly spiced spread that tastes just like homemade apple pie filling. Ready in about 20 minutes, this small-batch refrigerator jam requires no added pectin and is delicious on biscuits, toast, pancakes, French toast, and more.

Print Pin

Course: Condiments, Jams, toppings

Cuisine: American

Keyword: apple jam, apple jam from scratch, cinnamon apple jam, easy apple jam, homemade apple jam

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: cups

Ingredients

▢ 2 large Granny Smith apples peeled, cored, and finely diced
▢ ½ cup packed light brown sugar
▢ 1¼ teaspoons ground cinnamon
▢ Pinch of kosher salt
▢ 1½ teaspoons fresh lemon juice
▢ 1 teaspoon vanilla bean paste or pure vanilla extract

Instructions

Add the finely diced apples, brown sugar, cinnamon, and kosher salt to a medium saucepan. Cook over medium-low heat, stirring to combine. Cover and cook for 6–8 minutes, stirring once or twice, until the apples have softened and released some of their juices.
Remove the lid and stir well. Using an immersion blender, carefully puree approximately half of the apple mixture, leaving plenty of small, tender apple pieces intact. The mixture should have a thick, spoonable texture with a combination of smooth jam and soft apple chunks.
Stir in the fresh lemon juice and continue cooking uncovered over medium-low heat for another 2–4 minutes, stirring frequently, until the mixture thickens to a jam-like consistency. The jam should look thick and spreadable but still slightly looser than your desired final consistency, as it will continue thickening as it cools.
Remove the saucepan from the heat and stir in the vanilla bean paste or vanilla extract until evenly combined.
Allow the jam to cool before serving. As it cools, it will continue to thicken. Serve over warm biscuits, toast, pancakes, waffles, French toast, or your favorite baked goods. Transfer leftovers to a clean, airtight container and refrigerate promptly.

Notes

Apples: Granny Smith apples provide the best balance of tartness and sweetness, but other firm varieties will work.
Texture: Blend only about half of the apples for the perfect balance of smooth jam and tender apple pieces.
Consistency: The jam will continue thickening as it cools. Avoid overcooking it.
Sweetness: If needed, add another tablespoon of brown sugar to balance particularly tart apples.
Storage: Refrigerate in an airtight container for up to 1 week or freeze for up to 3 months for best quality.
Canning: This recipe is intended for refrigerator or freezer storage only and has not been tested for shelf-stable canning.
Yield: Approximately 1½ cups, although the exact amount may vary depending on apple size and moisture content.