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Image illustrates homemade apple cider jam canning recipe.

Apple Cider Jam

This apple cider jam blends reduced apple cider with real apples for a rich, thick, spreadable preserve. Infused with cinnamon sticks and star anise, then blended for texture, this homemade apple cider jam tastes like spiced apple pie in a jar. Perfect for water bath canning and long-term pantry storage!
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Prep Time 25 minutes
Cook Time 1 hour
Processing Time 10 minutes
Total Time 1 hour 35 minutes
Servings 6 pints or 12 half pints

Equipment

  • 1 stockpot.
  • 1 water bath canner
  • 6 pint jars or 12 half pint jars with lids and rings.
  • canning supplies

Ingredients
  

  • 10-12 cups apple cider
  • 6-8 cups peeled, cored, chopped apples (about 4–5 lbs)
  • 1 cup bottled lemon juice
  • 8 cups granulated sugar
  • 2 boxes (1.75 oz each) powdered fruit pectin
  • 2 sticks cinnamon (used during simmering, then removed)
  • 2 whole star anise pods (used during simmering, then removed)

Instructions
 

The Cooking Process

  • In a large stockpot, combine apple cider, cinnamon sticks, and star anise pods.
  • Bring to a simmer and cook 20–30 minutes to infuse flavor.
  • Remove cinnamon sticks and star anise. If you keep them in longer during more simmering, just remember to remove them before blending.
  • Add chopped apples and cook until very soft, about 15–20 minutes.
  • Remove cinnamon sticks and star anise if you have not already. Use a hand blender to blend mixture to desired texture (smooth or slightly chunky).
  • Continue cooking until mixture is slightly reduced and thickened.
  • Stir in bottled lemon juice and powdered pectin until fully dissolved.
  • Bring mixture to a full rolling boil that cannot be stirred down.
  • Add sugar all at once, stirring constantly.
  • Return to a full rolling boil and boil hard for 1 minute.
  • Remove from heat and skim foam if needed.

The Canning Process

  • Ladle hot jam into hot jars, leaving 1/4-inch headspace.
  • Wipe rims, apply lids, and process in a boiling water bath canner for 10 minutes (adjust for altitude if needed).

The Cooling Process

  • Let jars cool undisturbed for 12–24 hours before checking seals.

Storage

  • Store sealed jars in a cool, dark place for up to 18 months.
  • Once opened, refrigerate and use within 2–3 weeks.

Notes

  • Bottled lemon juice is required for safe acidity in water bath canning.
  • Do not reduce sugar or pectin, as it affects set and preservation.
  • Texture can be adjusted by blending more or less before boiling stage.