Bring the juice/sugar mixture to a hard boil on the stove, then add the apple chunks to the boiling sugar syrup. Cook over medium-high heat, stirring occasionally to prevent scorching, for 20-30 minutes. The jam should thicken visibly during this time, and it will thicken further when it cools.
This jam is shelf-stable for up to a year and you can make it with your favorite low carb sweetener. Wash jars, bands, and lids. Place jam jars in water bath canner filled halfway with water. Bring water to a boil. Turn off the burner and leave jars in canner until ready to use Place lids in water in a small saucepan and heat until water simmers.
And well now, we can add apple pie jam to the list of his “must haves.” Not only did my son love this jam, but we all did. And my house now smell like a giant apple pie factory. This recipe is a keeper! Try, you’ll see. Bring a boiling-water caner, 3/4 full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water.
Store the apple jam in the refrigerator for immediate use, or process in a water bath canner for 10 minutes. Turn off the canner and allow the jars to sit an additional 5 minutes before removing them to a towel on the counter. Check for seals after a few hours, and store any unsealed jars in the refrigerator.