Apple Jam
Apple jam is a classic fruit preserve made by slowly cooking apples with sugar and a little fruit acid until thick and spreadable. It is traditionally prepared on the stovetop, allowing the fruit to release its natural pectin and develop flavor as it cooks. This homemade version is free from artificial pectin and preservatives. Apple jam can be enjoyed as a spread or used in baking and desserts.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
- 1 kg or (about 5 large) apples (– such as Red Delicious)
- 11/2 cup or (300 grams) sugar (or add as needed)
- 1/2 cup or (120 ml) water
- 1 tbsp lemon juice
- 1 two-inch piece cinnamon stick (– use true cinnamon and not cassia, optional)
- 1 tsp vanilla extract (– optional)
Instructions
- 1
Rinse the apples well. Peel them for a smooth jam. Core and chop into small pieces or cubes.
- 2
Add the chopped apples and water to a heavy-bottomed, wide pan.
- 3
Cover the pan and cook on low to medium heat for 10 to 12 minutes, stirring a few times, until the apples start softening.
- 4
Remove the lid and cook for another 5 to 6 minutes or until the apples are completely soft and mash easily.
- 5
Turn off the heat. Mash the apples using a potato masher or spoon.
- 6
Add the sugar and mix well. Keep the heat low to medium-low.
- 7
Add the cinnamon stick and stir.
- 8
Cook the jam uncovered for 25 to 30 minutes, stirring often, until it thickens and looks glossy.
- 9
Add lemon juice and vanilla extract. Mix well and cook for 2 to 3 minutes more, or as needed, until the jam is done.
- 10
Check the jam for doneness (see tests below).
- 11
Pour the hot jam into clean, dry, sterilized glass jars. Close the lids and let cool naturally. Remove the cinnamon stick while bottling the jam.Note: Use good-quality, heat-safe glass jars. Thin or cold jars may crack when hot jam is poured in.
- 12
Use one or more of these tests to check the jam doneness:1) Plate test: Place a small spoon of jam on a cold plate. Let it cool for 20 to 30 seconds, then tilt the plate slightly. The jam is done if it sets and does not spread. When you run a finger through the jam, it should separate clearly and the plate underneath should be visible.2) Spoon test: Lift jam with a spoon and let it fall. The jam is ready if it falls slowly in slightly thick sheets, not in a thin stream.3) Pan test: Draw a line through the jam with a spoon in the pan. If you can see the bottom of the pan, the jam is ready.4) Visual cues: Even if you see some moisture bubbling, the jam can still be done. If it looks thick, glossy, and passes the plate test, it is ready.
- 13
Serve apple jam as a spread on toast, bread, or paratha. It also works well as a filling for cakes, cookies, and pastries, or stirred into porridge or yogurt.
- 14
After pouring the hot jam into clean, dry, sterilized jars, seal and let it cool at room temperature.
- 15
Store in the refrigerator and use within 3 to 4 weeks. Always use a clean, dry spoon.