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Apple jam

Author
Cookinero 12 Apr 2025
5070
Apple jam

Making apple jam according to the recipe is easier than making preserves, and apples are an affordable fruit. They are suitable for making simple jam, as they are rich in pectin, a natural thickener that provides the preparation with its characteristic texture. It is found in firm, ripe or even slightly unripe fruits. According to the apple jam recipe, you should take sour-sweet varieties of fruit. For storage for the winter, the hot preparation is placed in sterilized jars.

How to cook Apple jam

Step 1

Apple jam

Start making the jam. Mix the chopped apples with sugar and leave for 30-40 minutes to release the juice. Then transfer the apple mixture to a deep baking dish and place in a preheated oven for about 20 minutes. Watch the process: as soon as the apple mixture boils, the jam is ready.

Step 2

Apple jam

Prepare the jam for storage. Let the hot jam cool and then mince the mixture or process it with a blender until you get the desired consistency. Then put the jam in a thick-bottomed saucepan or cauldron and bring to a boil. After boiling, cook for 1 minute.

Step 3

Apple jam

Pour the jam into jars. Pour the finished jam into clean, dry jars. The less air there is in the container, the longer the jam will last. Seal the lid tightly and store in a cool, dark place.

Apple jam - FAQ About Ingredients, Baking Time and Storage

Yes, you can use natural sweeteners like honey, maple syrup, or stevia. Keep in mind that the texture and sweetness may vary slightly, so adjust to taste and follow substitution ratios recommended for your chosen sweetener.
Properly sealed and stored in a cool, dark place, apple jam can last up to 1 year. Once opened, refrigerate and consume within 1 month for best quality. Ensure jars are sterilized before storing to extend shelf life.
Absolutely! If you prefer a chunkier texture, you can mash the cooked apples with a fork or potato masher. For smoother jam, pass the mixture through a food mill or sieve instead.
Yes, this apple jam is suitable for canning. After filling sterilized jars, process them in a boiling water bath for 10 minutes (adjust time for altitude) to create a proper seal for long-term storage at room temperature.
You can reduce sugar slightly, but keep in mind sugar acts as a preservative. For every cup of sugar removed, add 1 tablespoon of lemon juice to help with preservation and balance sweetness.
Try it as a glaze for meats, swirl into yogurt or oatmeal, layer in parfaits, mix into salad dressings, or as a filling for pastries and thumbprint cookies for versatile flavor enhancement.
Yes, apple jam freezes well for up to 6 months. Leave 1/2-inch headspace in freezer-safe containers, as the jam will expand. Thaw in the refrigerator before using.
Firm, tart apples like Granny Smith or Braeburn work well for balanced flavor. For sweeter jam, use Fuji or Gala. Mixing varieties can create more complex flavor profiles.
Return it to the saucepan and simmer uncovered to reduce further. If needed, add a small amount of pectin (follow package instructions) while reheating to thicken. Test consistency on a chilled plate.
Absolutely! Cinnamon, nutmeg, cardamom, or vanilla bean pair beautifully. Add 1/2 to 1 teaspoon of ground spice or a whole spice stick during the initial cooking for infused flavor.

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