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Apple Pie Jam Low Sugar Recipe

Melissa Norris
This easy apple pie jam recipe is delicious and low sugar, so the apple flavor and spices shine
4.37 from 11 votes
Prep Time 20 mins
Cook Time 10 mins
Servings 3 pints


  • 8 cups peeled chopped, and cored apples
  • ¾ cup dried cranberries optional
  • 8 tablespoons bottled lemon juice
  • 1 cup water
  • 4 teaspoons calcium water
  • 4 teaspoons powder pectin
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 2 cups sugar


  • Peel, core, and chop up 8 cup of apples. I prefer to use a sweet apple so I don't need to add as much sugar. My favorite apple for baking and cooking is a Gravenstein and that's what you see featured here.
  • Place it in a big old stainless steel pot and add 8 Tablespoons bottled lemon juice and 1 cup water. Bring to a boil and cook for 10 minutes until apples are soft.
  • Add 4 teaspoons of calcium water (comes in the Pomona Pectin and activates the pectin). Boil for 1 more minute.
  • Add your spices and the sugar mixed with the powdered pectin. Return to a boil and stir constantly (because burnt sugar is so not wanted here) for 2 minutes. You'll see and feel the mixture start to thicken up. Take it off the heat.
  • Pour into clean canning jars to a ¼ inch headspace. Remove air bubbles and add more jam if needed to keep the headspace. Place in a water bath canner, making sure the water level is 1 inch above the surface of the jars and process jars for 10 minutes. Remember, don't start your time until the water is at a full boil.
  • Turn off heat and remove the canner lid, after 5 minutes remove jars to a towel covered counter top and let cool. Check seals after 24 hours, remove bands and wipe down the surface of the jars and store in the pantry.
  • You can use ¾ cup of finely chopped dried cranberries. Add them with the calcium water and spices.
Keyword apple pie jam recipe, low sugar apple pie jam
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