This apple jam recipe was inspired by a recent trip to a local town called Julian. I made a day trip there for its yearly apple festival, eagerly anticipating the harvest celebration.
Apple Jam Recipe
Julian, California is famous for its apples and apple festival, with many local orchards offering U-Pick stands for visitors to stop by at.
If you’ve never had apple jam, it’s basically a thicker, more chunky version of apple butter.
Making homemade apple jam, a.k.a. preserving apples, is as simple as tossing your ingredients into a large pot and cooking them for 20 to 30 minutes.
While I like smearing the apple jam, sometimes referred to as apple jelly, on toast, I actually use apple jam for a lot of savory dishes. I recently shared a one-pan meal of apple glazed pork tenderloin, in which I used my own homemade apple jam as a marinade.
If I make a few pints of the jam, then I can them with my canning kit. Normally, however, I just make a small amount, enough to fill a single mason jar and last a couple of weeks in the fridge. I tend to be so excited about the jam that I use it all up in different recipes throughout the week.
If you do decide to can or gift this apple jam, consider creating some pretty labels for the apple jam. The jam jars will be easy to identify and loved ones will appreciate the apple jam’s charming appearance and kind gesture.
Apple Cinnamon Jam
Homemade apple jam tastes a lot like apple pie filling. It’s probably because a lot of the spices and ingredients that are used for apple pie are used for apple jam.
The apple jam recipe I’m sharing today will give you a delectable jam that’s slightly spiced with cinnamon and not too sweet. Ripe apples tend to be sweet enough on their own, so I don’t add as much sugar to them as I would to, say, blueberries or whatnot.
Instead, the cinnamon in this apple cinnamon jam adds great flavor and aroma that complements the apple beautifully and eliminates the need for tons of sugar.
You can enjoy this homemade apple jam on your toast, meats, ice cream, or as a filling for donuts! The possibilities are endless with this tasty fall favorite.
- 2 cups diced apples, your choice of apple, peeled and cores removed
- 1/3 cup sugar
- 1 small cinnamon stick
- 1/8 tsp nutmeg
- 1 tsp orange zest
- juice of 1/2 a lemon
- Prepare your canning equipment according to the manufacturer's instructions.
- To a large pot, add the apple, sugar, cinnamon stick, nutmeg, orange zest, and lemon juice. Cook over medium-high heat, stirring occasionally until the mixture comes to a simmer.
- Reduce the heat to medium-low, and allow the mixture to continue to slightly simmer for 20 to 30 minutes, until the apples are super tender. If your apple chunks are too big, you can mash them up a bit. Otherwise, leave them as is.
This recipe will yield approximately a half pint. If you're planning on bringing out the canning equipment to fill multiple jars, multiply the ingredients accordingly.
Nutrition Information:Yield: 1 Serving Size: 1 Servings
Amount Per Serving: Calories: 471