Apple Jam

Inspiration for Apple Jam

I created this recipe for Apple Jam back in 2018 when it was difficult (still is) to find this particular flavor at my local market. Apple butter is everywhere, but I desired a sweet and light jam similar to the fillings one might find in apple turnovers or Mont Blanc pastries.

Autumn is exciting with its rainbow of apple varieties, so this is truly the perfect season to go apple picking and turn your treasures into the perfect fall jam.

Why You’ll Love This Apple Jam Recipe

• Gorgeous fall apple flavor
• Requires only 3 ingredients
• Vegan and vegetarian friendly
• Can be used as a spread or pastry filling
• Customizable with herbs and spices

Apple Varieties

With fall in full swing, it’s exciting to see the varieties of apples available. This is the season for Fuji, Gala, Honeycrisp, McIntosh, and Granny Smith apples. If you are fortunate to get your hands on heirloom varieities, Ashmead’s Kernel, Gravenstein, and Lady are incredible. Heirloom apples have more complex flavors that make for an impressive apple jam. They do not need any cinnamon or spice. The skins also create a jam with brilliant color.

Experiment with your favorite apples to experience the unique flavors among them.

For the sake of this homemade jam, however, I used Pink Lady Apples, which are my personal favorite. To me, these apples are crunchy, slightly tart, and just sweet enough to not be overpowering. Cosmetically, I also think they’re the best looking with their “tie-dye” skin of gold, lime, and pinkish crimson. The resulting jam is amber colored with a splash of crimson.

Cooking Method

The recipe for this jam is simple, requiring two large apples, demerara sugar, and a little lemon juice for tart and freshness. You can easily substitute demerara sugar for granulated sugar, cane sugar, date sugar, or any other sugar. I used demerara for its slight molasses flavor and deep amber color, but it’s completely optional. The fruits and sugar are simmered on low to medium heat for 20 minutes. You may add additional spices such as cinnamon or ginger if you wish, but good apples and quality sugar is sufficient, especially if you are not going for an “apple spice” flavor.

Slather it on some toast, a bagel, or eat it straight out the jar. It is quite lovely on sourdough. One of my favorite uses is to use it as a cupcake filling or a topping for apple cinnamon cheesecake.

Apple Jam Pairs Well With…

A delicious entree….

A delicious dessert….

A delicious read….

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Special Tools and Equipment

• 16oz glass jar with lid
• medium sauce pan

Print

Apple Jam

Course Side Dish

Keyword Apple, Jam

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 13 oz Jar (368g)

Ingredients

• 2 apples (300g), finely cut into cubes. I used Pink Lady, but use your favorite.
• 1 cup (225g) demerara sugar (or any other granulated sugar)
• 2 tbsp (30g) Lemon Juice

Instructions

1. Place all of your finely cut apples, sugar, and lemon juice into a medium sauce pan and stir it until well combined.

2. Cook the sugar and apples on medium-low heat, stirring occasionally for 20 to 25 minutes. Eventually, the jam will develop more liquid and take on a syrupy consistency.

3. Once the apples are almost translucent and a thin syrup develops, the jam is ready. Cook for an additional 5 to 10 minutes if needed, but do not overcook or else you will have a thick, goopy, jam that is tough to eat.
4. If you do happen to overcook the jam, simply turn off the heat and stir in up to 3 tablespoons of water to loosen the jam.
5. Place the jam in a glass or heat resistant jar and let it cool completely while uncovered.

6. Chill it in the refrigerator for at least 4 hours before using.