Homemade Apple Jam Recipe: Easy, Delicious, and Full of Flavor
Make an easy, fragrant homemade apple jam that’s perfect for spreading on toast or serving with desserts.
With simple ingredients, careful cooking, and practical tips, this recipe ensures authentic results that will delight family and friends.
Delicious homemade apple jam: easy recipe and helpful tips
When you are preparing this apple jam, there’s something magical about the smell of apples simmering gently with warm spices, filling the kitchen with the essence of autumn.
This homemade apple preserve is sweet, fragrant, and irresistibly comforting, the kind of preserve that makes a simple slice of toast feel like a treat.
With just a handful of everyday ingredients, you’ll create a jam that’s naturally thick without added pectin, thanks to the apples themselves.
I love adding cinnamon or a touch of vanilla for extra depth, but it’s just as delicious left pure and simple.
Spoon it over pancakes, swirl it into yogurt, or pack it into little jars as thoughtful gifts.
Every bite tastes like homemade goodness made with love.
Ingredients for Apple Jam
- 7 medium apples (about 750 g / 1.6 lb) – choose sweet-tart apples like Gala, Golden Delicious, or Reinettes for the best balance.
- ½ lemon – its juice prevents oxidation and adds brightness.
- 2 star anise pods – a subtle licorice note that deepens the flavor.
- 2 cinnamon sticks – warmth and a cozy aroma.
- 2 cloves – used sparingly, they add depth with a slightly woody taste.
- 1 vanilla bean – split and scraped for natural fragrance.
- 750 g (3 ¾ cups) granulated sugar – essential for setting the jam and preserving it.
How to Make Apple Jam (Step by Step)
- Prepare the apples: If organic, keep the peels for extra pectin. If store-bought and waxed, dip in hot water for a few minutes until the wax floats off. Peel, core, and cut into chunks. Save cores and seeds in a cheesecloth bag.
- Measure sugar: Weigh the apples and use an equal weight of sugar. For shorter storage, you can slightly reduce the sugar (e.g., 600 g for 750 g fruit).
- First cooking: Place apples, lemon juice, the cheesecloth bag of cores, and water in a pot (70 ml water per 100 g fruit). Bring to a boil and simmer for 10 minutes.
- Infuse the spices: Remove the fruit, add the spices and sugar to the liquid, and simmer 10 minutes until syrupy.
- Cook the jam: Return apples to the pot and simmer about 30 minutes, until reduced by half. Test doneness by placing a drop on a cold plate – it should set.
- Texture options: Leave apple chunks for a rustic jam, or blend smooth. If too liquid, remove some syrup before blending, then gradually add back until spreadable.
- Jar and seal: Pour hot jam into sterilized jars, seal tightly, and invert to cool completely.
How to Store Apple Jam for Longer
- Sterilise jars: Wash jars and lids, then heat them in a hot oven until ready to fill. Always handle with gloves or tongs.
- Work quickly while hot: Keep jam warm on low heat until filling jars.
- Leave headspace: Fill jars nearly to the top but leave about 2 mm (¹⁄₁₆ inch) to create a vacuum seal as it cools.
- Seal tightly: Wipe rims, fit lids properly, and make sure rubber seals are intact.
- Cool upside down: Place jars lid-down until completely cooled before storing.
- Respect sugar ratios: Equal weight fruit to sugar ensures longer shelf life. Reduced sugar jams are best eaten within weeks.
Tips & Variations
Troubleshooting
- Jam too runny? Cook longer, or add a splash of lemon juice for extra pectin.
- Jam too thick? Stir in a little hot water or apple juice and gently reheat.
Flavour Twists
- Vanilla version – highlight sweetness with a fragrant vanilla bean.
- No spices – keep it pure and apple-forward.
- Quick skillet jam – for small batches, cook apples in a wide pan for faster reduction and a caramelized flavor.
- Fruit blends – mix apples with pears, plums, or quince for unique results.
Frequently Asked Questions (FAQ)
– Can I make this jam without sugar? Not recommended for long storage – use a reduced-sugar recipe and refrigerate.
– Why didn’t my jam set? It may need longer cooking, or your apples were low in pectin. Add lemon juice to help.
– How long does homemade apple jam last? Properly sealed jars keep up to 1 year in a cool, dark place. Refrigerate after opening and use within 3 weeks.
Other apple recipes
Easy Homemade Apple Jam Recipe
- Total Time: 1 hour 5 minutes
- Yield: 4 jars of 250 g
Description
Create an easy, aromatic homemade apple jam, perfect for spreading on toast or serving with desserts. With simple ingredients, careful cooking, and practical tips, this recipe guarantees authentic results that will delight family and friends.
Ingredients
- 7 medium apples (750 g)
- 1/2 yellow lemon
- 2 star anise
- 2 cinnamon sticks
- 2 cloves
- 1 vanilla bean
- 750 g granulated sugar
Instructions
- Peel the apples, cut them into quarters, and remove the cores. Place seeds and cores in a cheesecloth. Cut the fruit into pieces and weigh them.
- Put the fruit, lemon juice, and cheesecloth bag into a pot. Add 550 ml of water. Bring to a simmer and cook for 10 minutes.
- Remove the fruit from the pot and add the spices. Add the same weight of sugar as the fruit. Bring to a simmer and cook for 10–15 minutes until you have a good syrup.
- Return the fruit to the pot and continue cooking for about 30 minutes, until the mixture has reduced by half. Check the consistency by placing a drop on a cold plate: it should set. Mash the fruit slightly with a potato masher if desired.
- Pour into sterilized glass jars, seal with lids, and turn them upside down. Let cool completely.
- Prep Time: 20 min
- Cook Time: 45 min
- Category: jam
Nutrition
- Serving Size: 100 g
- Calories: 250 kcal
