Apple Jam Recipe in a jar next to apples

Apple Jam Recipe

This post may contain compensated links. Please read our disclosure policy for more information.

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.

I go to Julian every year just to eat amazing apple pie and collect a ton of apples. Sometimes I turn the apples into tarts and cakes, other times I make homemade apple jam with them.

If you’ve never had apple jam, it’s basically a thicker, more chunky version of apple butter. 

Preserving Apples

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 [easyazon_link identifier=”B00BZLJX60″ locale=”US” tag=”monpetitfour-20″]my canning kit[/easyazon_link]. 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 [easyazon_link keywords=”jam jars” locale=”US” tag=”monpetitfour-20″]jam jars[/easyazon_link] will be easy to identify and loved ones will appreciate the apple jam’s charming appearance and kind gesture.

Apple Jam Recipe being scooped up out of a jar

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. 

Apple Jam Recipe being scooped up out of a jar

Apple Jam

Yield: 1
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Sweet apples are cooked until tender and softened to become a delicious apple jam.


  • 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


  1. Prepare your canning equipment according to the manufacturer's instructions.
  2. 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.
  3. 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
Homemade Apple Jam Recipe via

Similar Posts


  1. Hi there! I’m in the U.K., so I was going to use Bramley apples (cooking apples). Do I need to increase the sugar as they are so tart? Thanks.

    1. I would increase the sugar for any tart apples, but how much would depend on your particular preference so I would just taste test as you go (just be sure to blow on it quite a bit to cool before tasting!!)

  2. Hi,

    I make applesauce all the time but I never thought of making apple jam. I’m going to make this adding a pear to the proceedings. Thanks for a simple lovely recipe!

    1. Hi Anna! So how much you add would be up to your preference. I would probably do 3/4 cup of fresh cranberries. You can add them at the same time as the apples! 🙂 I would also increase the sugar as cranberries are quite tart. I would at least add an additional 1/4 cup sugar and then taste test and add more as you please.

  3. Hi, what is the measurement of the cup used for diced apples and for sugar? Also what is the quantity of cinnamon powder? In step two, when all the ingredients are being cooked together, is that in water or are the apple pieces just added to a saucepan and heated with sugar and other ingredients?

    1. Hi Vandana! Thanks for your questions. The cup measurement is a U.S. cup measurement, and for this recipe, you need 2 cups of diced apples and 1/3 cup sugar. I typically recommend substituting 1/2 U.S. tsp of ground cinnamon, but you can start off with less if you are not sure if you want the jam very cinnamon-y. You can always taste test and stir in more cinnamon at the end. 🙂

  4. I am not a canner, but I wanted to make this jam. Is the canning equipment required? I wasn’t going to put it in a mason jar and keep it in the fridge for no longer than like 2 weeks (because I am going to eat it all),

    1. Hi Abby! Canning is not necessary. I typically don’t can either because I make small batches that can be consumed within a few weeks. This apple jam will be fine so long as you store it in a tightly closed jar in the fridge. 🙂

  5. Chef here. This is a good simple recipe. I would suggest taking the time to dice up your apples really small and pull it off when they’re about to be so mushy they don’t hold their shape anymore. It adds another dimension to the jam. Just a suggestion not a must do.

    1. Great tip, Chef! I like texture too so I don’t tend to mash my jam up too much. Thank you for the comment! 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *