Spiced Apple Jam

Indulge in the warmth of spiced apple jam – a cozy blend of apples, cinnamon, and more. Perfect for fall cravings. Spiced Apple Jam is a perfect fall treat that’ll make your taste buds dance with delight.


zucchini bread with spiced apple jam

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What Kind Of Apples Are Used To Make This Jam

There are so many types of apples that it is hard to figure out which type to use for what. For this jam, Pink Lady is one of the best. They have the right sweet-to-tart balance in taste for making jam. These apples also don’t turn brown as quickly as some other types of apples. They are firm enough to hold up to the cooking process.

Alternatives that work well in this recipe as well are Cortland, Gala, Crispin, and Lobo.

Mcintosh apples will not hold up in the cooking process and make better applesauce than jam.

Spiced Apple Jam

This recipe is for Spiced Apple Jam, not to be confused with Spicy Apple Jam. This recipe is not at all spicy, it does contain spices like cinnamon and cloves though.

Spicy Apple Jam is made with jalapenos and less spices.

Special Equipment and Ingredients

Apples on a branchYou will need mason jars to store the jam. These can be found in department and hardware stores as well as some dollar stores. I prefer using 8-ounce jars but any size jars can be used. Wide-mouth jars are also a good choice because they make it easier to fill and to get every last bit of jam out of the jar.

Paraffin is also used to preserve the jam. You are probably wondering about using wax in food, but don’t worry, it’s perfectly safe and easy to remove.

This recipe calls for liquid pectin which I found on Amazon. You will need two boxes to make this jam.

Alternative Canning Method (newly recommended)

Although I use the paraffin wax method to can the jam, there have been recent warnings against canning with this method. I have used this method for years without issue but since the warnings came out, I am updating this post to include a link to how to can using a water bath.

It is recommended that jam be canned using the water bath method of canning. This jam should be canned using canning for high-acid foods. You can find these instructions on Bernardin’s website, where they go into detail about how to do it properly.

Safety and Cleanliness

One of the most important things to remember when making this jam is that you have to have very clean jars and a clean work area. Since this recipe makes a large batch that will be canned for later use, cleanliness is key to avoiding contamination and preventing bacteria.

Mason jars need to be thoroughly washed in hot soapy water and then boiled to sterilize before adding any jam to the jars. Utensils for canning also need to be sterilized.

Also because you are working with boiling water, safety is important. I have burned myself a few times while canning. I recommend that you gather all the ingredients and tools needed for the recipe before you start making the recipe. And have a few extra kitchen towels ready just in case you need extra to wipe up spills or water boiling over in the canning pot.

Enjoying Spiced Apple Jam

This jam is great served on toast, alone, or with peanut butter. My kids have spread it on banana bread and zucchini bread.

I hope you enjoy this recipe as much as our family does.

zucchini bread with spiced apple jam

Spiced Apple Jam

Great on toast


  • mason jars
  • paraffin


  • 16 cups apples cored, peeled and chopped
  • ¼ cup lemon juice
  • 14 cups sugar
  • 5 tsp cinnamon
  • 1-1/2 tsp ground cloves
  • 2 tsp all-spice
  • 1 tsp nutmeg optional
  • 4 pouches liquid pectin


  • In a large, heavy bottomed pot, add cubed apples, lemon juice, sugar, cinnamon, all-spice, cloves and nutmeg (if using).
  • Stir to coat the apples completely
  • Bring mixture to a rolling boil, stirring.
  • Continue at a rolling boil for 1 minute.
  • Remove from heat and add pectin immediately, stirring to mix in the pectin thoroughly.
  • In a small pot, melt paraffin
  • Ladle the jam into clean sterilized mason jars, filling to the neck of the jar, leaving space for the paraffin.
  • Wipe down the sides once full and add ⅛” inch of paraffin to the top of the jam, making sure the wax goes all the way to the sides and touches the glass all around. Also make sure there are no air bubbles.
  • Place lids on jars and tightly close.
  • Store in a cool space.


When you open a jar, make sure you remove the wax from the top of the jam and discard. Store jam in the fridge once opened.
If you are not comfortable with the paraffin method of canning, use a water bath for high acid foods.

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