How to do apple jam

Apple jam recipe

By swasthi , on August 31, 2021 , 6 Comments , Jump to Recipe

Apple jam recipe made with fresh apples, spices, an acidic ingredient and a sweetener. Spread on a warm piece of toast, a fresh piece of bread, a flaky paratha or a slice of pound cake, this homemade apple jam is a sweet treat that is both delicious and comforting. It is a great way to utilize an abundance of apples when they are in season. With just a few simple ingredients you can make apple jam right at home. We love it with cinnamon, star anise and a hint of vanilla, but it can be customized to suit your taste.

The important thing is that you make something that highlights the natural flavor of the fruit and enhances it with something complementary that does not hide its flavor.

Making apple jam starts in a similar way as making apple sauce. The difference here is that jam has a higher ratio of sugar. Beyond that, apple jam has a thicker consistency that can stand up on its own, allowing you to spread it without being runny.

This homemade jam is simply delicious, so flavorful and takes only little time.

What Apples to Choose

There are so many varieties of apples to choose from. A quick visit to your local grocery store can seem confusing, perhaps, but it is worth noting that some apples are better than others when it comes to making apple jam.

The best options are firm, yet sweet, and have a good balance of acidity. I have used Candine and Envy apples with great results, though other promising varieties include Gala, Granny Smith, Fuji, and Honeycrisp.

There is even something to be said about combining a couple of varieties of your favorite apples for a flavor that has a bit more depth.

Preparation for apple jam recipe

There are some important things to keep in mind when making apple jam. First of all, it is best to choose apples when they are in season. They offer better flavor and consistency than apples that have been stored for long periods of time.

Second, always make jam in a heavy-bottomed saucepan to avoid burning. A lightweight pan can scorch, especially when working with high sugar content foods like jam. If you like to go handsfree, use your instant pot just like the way I did it.

Rinse the apples very well under running water. Peel, core and quarter them.

Start with apples that have been grated in a food processor because that really breaks the apple down right from the start and eliminates the need for an immersion blender. However if you want a smooth apple jam you may simply start by chopping the apples at this stage and blend once they are cooked.

How to Make Apple Jam

The process is really quite simple. It involves cooking the apples along with the apple cider vinegar, and spices in a saucepan over low heat until the apples begin to release their natural juices.

Add the grated apples to the pot and pour apple cider.

Add star anise and cinnamon stick.

Pour 3 tablespoons water to avoid burning. Cover the pot and cook on a low heat. To cook in IP, pressure cook for 0 minutes. Wait for the natural pressure release and open the lid.

The apples will soften and begin to release the moisture.

Add sugar and mix well. Continue to cook on a medium heat. If you are using IP, cook on saute mode.

Once the jam starts boiling you really need to keep an eye on things. Small, rapid bubbles will eventually give way to slower, larger bubbles which is an indication that your jam is reducing and thickening. Add vanilla extract at this stage.

I feel adding some ground cinnamon is essential at this stage. So add a bit here if you like.

The tricky part is knowing when your jam has reduced enough to achieve the proper consistency. Swipe the bottom of your pot with a spatula. It should leave a trail behind the spatula. This means the apple jam is almost done.

When you think your jam is getting close to the proper thickness spoon a small amount on a cold plate. Your jam should retain its shape without running.

A finger swiped through the center of it will leave a trail that will not fill in.

You can see the apple jam has reached the right consistency.

Once you have achieved this consistency you can allow your jam to cool and store it in a glass jar in your refrigerator for few months, though don’t be at all surprised if it disappears rather quickly. I tripled the recipe so got 3 bottles of jam.

Pro tips

Importance of Sugar

Of course, sugar lends palatability to this apple jam that makes it really delicious, but beyond that, it is important for the proper texture. Sugar, as it is cooked with the apples and reduced, adds thickening properties that take this from mere apple sauce to apple jam.

Without an adequate amount of sugar, you will never achieve something that is soft yet spreadable. Also sugar acts a preservative in a jam, helping it to keep good for longer periods.

Why acidic ingredient? (Vinegar or lemon juice)

The most obvious answer to this question is that an acid helps balance the sweetness of the apple jam. Without it, your jam will be cloyingly sweet.

Beyond that, acid is necessary for the proper thickening properties of the natural-occurring pectin. Without it, your jam would not be as delicious or as thick. Also acidic ingredient especially vinegar acts as a natural preservative and prevents mould.

Can I Can Apple Jam?

If you wish to preserve your jam for longer shelf life, you may consider canning it. This process requires sterilized jars that are boiled in a large pot fitted with a lid.

Once you have cooked your jam to the desired consistency, it is best to work with it while it is still hot, filling your jars carefully with a canning ladle, leaving between ¼ and ½ inch of space at the top. Wipe the edges of your jars with a damp cloth.

Place lids carefully on jars and submerge them into a large pot that will accommodate them, covering them with water by at least two inches. Bring this to a boil for 15 minutes before removing carefully with tongs. Allow them to cool at room temperature for 24 hours before storing them in a dark cool place. Enjoy for months to come!

Related recipes
Apple chutney
Eggless apple cake

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Cinnamon Apple Pie Jam

By Tiffany Published September 2, 2019 • Last Updated March 26, 2021 2 Comments

Quick French apple jam that tastes just like apple pie! It’s low sugar and can be made without pectin. This favorite apple jelly is a mixture of sour and sweet apples!

Not that long ago, while cleaning out the fridge, I found a bundle of apples that were pushed to the bottom of the crisper drawer.

They were slightly bruised, some of them had cut skin and more than a few were getting wrinkly. They were ugly, and I wouldn’t have wanted to eat them either!

But eating the food we have is key to eating within a budget, and ugly fruit is perfect for things like blueberry smoothies, berry pies, and banana ice cream.

Ugly apples, in particular, are perfect for applesauce and apple jam!

Super Easy Apple Jam Recipe

My mother-in-law makes AMAZING apple pie jelly and while this isn’t her recipe, I think it’s just as delicious and my kids agree.

For all of those who aren’t sure if you can make apple jam or jelly yourself, let me reassure you. This apple jam is:

• Super Easy. A bunch of chopping, yes, but then it’s just stirring. You can stir!
• Filled with Flavor. I’m talking burst-in-your mouth flavor that makes you want to eat the jar with a spoon.
• Super Flexible. It truly doesn’t matter what type of apples you have, they’ll all work. I’ve used gala, fuji, granny smith and some unknown pink one. It was AMAZING!
• Freezable. Here’s the thing… I’m not a big canner. Never have been and not sure if I will ever be. But I can freeze like a champ and I assure you that this apple pie jam is DEFINITELY freezer-friendly!

Low Sugar Apple Jelly Recipe Without Pectin

If you use fruit, you’re technically making jam. If you use fruit JUICE, you’re technically making jelly.

In this case, we’re using whole fruit that’s also making juice… so I don’t think it really matters if we call it jam or jelly. Just make it and enjoy, mkay?

You don’t need a ton of ingredients for this apple jelly recipe, but here’s what you do need:

1. Apples. You need a lot of apples (doesn’t matter what kind). Try choosing a mix of tart and sweet, firm and soft. Or grab what’s on sale or at the orchard. (Here are 10 tips for going apple picking with the kids!)
2. Sugar. You don’t need a lot of sugar here and in fact, I bet you could get away with LESS than what the recipe calls for. I used turbinado, but you can use whatever you have.
3. Cinnamon + Nutmeg + Cloves .The usual apple pie suspects.
4. Gelatin. Gelatin is cooked collagen, which has A TON of health benefits (read about the health benefits of collagen here). In this recipe, the gelatin helps firm up our jelly since we’re not using the apple skins. (Like collagen, I only use and recommend Perfect Supplements brand gelatin.)

Did you notice what was missing?

There’s NO pectin and VERY LOW SUGAR! And the best part is that you could probably reduce the sugar even more!

How to Make Apple Pie Jam (Apple Cinnamon Jelly)

The idea of making jellies and jams is super intimidating, but this comes together REALLY quickly and easily. It’s perfect for beginners and will give you the taste of apple pie without actually baking an apple pie!

Here’s the basic 5-step process:

1. Chop up all the apples, and put them with the sugar and spices in a big pot. Bring to a simmer.
2. When the apples release enough juices, scoop out at least ¼ cup with a measuring glass. Sprinkle the gelatin on top and let it sit to bloom.
3. Meanwhile, cook down the apples until they are soft and the juices have mostly evaporated, stirring often.
4. When there’s barely any juice left, remove the pot from the heat. Whisk the gelatin into the reserved juices and pour into the apple mixture. Stir very well.
5. Distribute among pint-sized jars (like these) and set aside to cool completely before storing in the freezer.

That’s it! That doesn’t sound hard, does it? You can do this!

Does apple jam need pectin?

Obviously, no! You can make this with gelatin and it works just as well.

How to Make Apple Jam Without Sugar

This recipe uses a 1:5 ratio of sugar to apples, and the sugar helps to set the apples and off-set the tartness. My kids thought it was perfect, but I bet you could reduce the sugar from 1 cup to ¾ cup for every 5 pounds of apples and it would turn out just as good!

Need more recipes that use gelatin?

Cinnamon Apple Pie Jam

Quick French apple jam that tastes just like apple pie! It’s low sugar and can be made without pectin. This favorite apple jelly is a mixture of sour and sweet apples!

• Author:Tiffany
• Prep Time: 5 mins
• Cook Time: 20 mins
• Total Time: 5 mins
• Yield: Makes 5 — 6 pints of apple jam. 1 x
• Category: Sauces/Condiments
• Method: Stove top simmer
• Cuisine: American

Ingredients

• 10 cups 1/4″ diced apples (about 3 – 4 pounds)
• 2 cups granulated sugar**
• 3 Tbsp ground cinnamon
• 1 1/2 tsp nutmeg
• 1/2 tsp cloves
• 1 1/2 tsp gelatin (I recommend Perfect Supplements)

Instructions

1. In a large stockpot, combine the apples, sugar, cinnamon, nutmeg, and cloves. Bring the mixture to a simmer.
2. After a while, the apples will start to release their juices. When they do, use a glass measuring cup like this one to measure out 1/4 cup of juices. Sprinkle the gelatin over the juices and let it sit to bloom.
3. Meanwhile, let the apples continue to cook until they become soft and the juices have mostly evaporated. Stir often to prevent burning.
4. When there’s very little juice left in the pot, remove the apples from the heat. Whisk the gelatin in the measuring cup with the liquid, and then pour the liquid into the apple mixture. Stir well.
5. Distribute between pint-sized jars like these and let the apple jam cool completely before storing in the freezer.

Notes

** You can reduce the sugar to 1 1/2 cups for a less sweet apple jam.

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Reader Interactions

2 Comments

Stacy Schulz

Is this recipe shelf stable if I want to water bath can instead of freeze?

Karen @ Team Crumbs

Yes, as long as you use the proper and complete canning method. Hope this helps!

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