Homemade Apple Jam Recipe

Introduction

Apple jam is a delightful way to capture the sweet, comforting flavors of fresh apples. This recipe turns simple ingredients into a luscious spread that’s perfect for toast, pastries, or even as a topping for yogurt.

Ingredients

• 6 lbs apples
• 4 cups sugar
• 1/2 cup lemon juice (fresh or bottled)

Instructions

1. Step 1: Dice the apples and place them in a large bowl. Sprinkle with sugar and lemon juice, then gently stir to combine. Cover the bowl and refrigerate for at least 4 hours, or overnight for best results.
2. Step 2: Drain the macerated fruit using a large fine mesh sieve positioned over a jam pot or saucepan.
3. Step 3: Bring the leftover liquid collected from the fruit to a boil in the saucepan.
4. Step 4: Add the diced apples to the boiling liquid. Reduce the heat to medium-high and cook for 20 to 30 minutes, stirring occasionally, until the jam reaches your desired texture.
5. Step 5: Pack the hot jam into prepared jars, leaving a 1/4-inch headspace. Remove air bubbles with a spatula or chopstick, then adjust the headspace if needed. Apply two-piece canning lids until fingertip tight.
6. Step 6: Process the jars in a hot water bath canner for 10 minutes. When finished, turn off the heat and let the jars sit in the hot water for an additional 5 minutes.
7. Step 7: Carefully remove the jars from the water and place them on a clean surface lined with a kitchen towel, ensuring at least 1 inch of space between each jar. Let the jars cool to room temperature.
8. Step 8: Check the seals on each jar. Store any jars that did not seal properly in the refrigerator and use within 1 to 2 weeks. Properly sealed jars can be stored in a cool, dry place away from direct light for up to 18 months.

Tips & Variations

• Use a mix of sweet and tart apples for a more complex flavor.
• For extra texture, leave some apple pieces larger and more chunky.
• Add a pinch of cinnamon or nutmeg for a warm, spiced twist.
• Ensure jars and lids are sterilized before filling to prevent spoilage.

Storage

Store sealed jars of apple jam in a cool, dry place away from direct sunlight for up to 18 months. Once opened, keep the jam refrigerated and consume within 1 to 2 months. If jars do not seal properly, refrigerate and use within 1 to 2 weeks. Reheat gently if desired before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of apples for this recipe?

Yes, combining sweet and tart apples can add depth of flavor. However, avoid varieties that are too watery as they may affect the jam’s consistency.

Do I have to process the jars in a water bath?

Processing jars in a hot water bath is important for proper sealing and long-term storage. Skipping this step may result in spoilage and unsafe preservation.

Homemade Apple Jam Recipe

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★★★★★

4.9 from 89 reviews

• Author: Aiden
• Total Time: Approximately 4 hours 45 minutes to overnight plus 30 minutes cooking and 20 minutes processing
• Yield: About 6 to 7 half-pint jars 1x
• Diet: Vegetarian

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Description

This classic homemade apple jam recipe transforms fresh apples into a sweet, spreadable preserve perfect for toast, pastries, or as a versatile topping. Using simple ingredients like sugar and lemon juice, the jam is simmered to a rich texture and canned for long-term storage, allowing you to enjoy the taste of ripe apples year-round.

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Ingredients

Scale 1x2x3x

Fruit

• 6 lbs apples, diced

Sweeteners & Acids

• 4 cups sugar
• 1/2 cup lemon juice (fresh or bottled)

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Instructions

1. Macerate Apples: Add diced apples to a large bowl. Sprinkle with sugar and lemon juice, then gently stir to combine. Cover the bowl and place it in the refrigerator for at least 4 hours or overnight to allow the apples to release their juices and soften.
2. Drain Fruit: Drain the macerated apples in a large fine mesh sieve over a jam pot or saucepan, separating the liquid from the fruit.
3. Boil Liquid: Bring the leftover liquid collected from the fruit to a boil in the saucepan to concentrate the flavors.
4. Cook Jam: Add the diced apples back into the boiling liquid. Reduce the heat to medium-high and cook for 20 to 30 minutes, stirring occasionally to prevent scorching, until the jam reaches the desired thickness and texture.
5. Prepare Jars: Pack the prepared hot jam into sterilized jars, leaving a 1/4-inch headspace. Remove air bubbles using a spatula or chopstick and adjust the headspace as needed. Seal jars with two-piece canning lids, tightening them fingertip snug.
6. Process Jars: Place the jars into a hot water bath canner. Process for 10 minutes. After the timer goes off, turn off the heat and leave the jars in the hot water for an additional 5 minutes to complete the sealing process.
7. Cool and Store: Remove jars from the canner and place them on a clean towel-lined surface, spacing them about 1 inch apart. Allow the jars to cool to room temperature.
8. Check Seals and Store: Verify the seal on each jar. Store any jars that did not seal properly in the refrigerator and consume within 1 to 2 weeks. Fully sealed jars can be kept in a cool, dry location away from direct sunlight for up to 18 months.

Notes

• For best results, use apples that are a mix of sweet and tart varieties to balance flavor.
• Ensure jars and lids are properly sterilized before filling to prevent spoilage.
• Adjust cooking time based on the desired consistency of your jam; longer cooking yields thicker jam.
• Store sealed jars away from heat and light to maintain freshness and color.
• If you prefer a smoother jam, you can blend the cooked apples before canning.

• Prep Time: 15 minutes plus 4 hours to overnight for maceration
• Cook Time: 30 minutes
• Category: Preserves
• Method: Stovetop
• Cuisine: American

Keywords: apple jam, homemade jam, apple preserves, canning, fruit jam, easy jam recipe, stovetop jam