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.
Ingredients
Scale
Fruit
- 6 lbs apples, diced
Sweeteners & Acids
- 4 cups sugar
- 1/2 cup lemon juice (fresh or bottled)
Instructions
- 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.
- Drain Fruit: Drain the macerated apples in a large fine mesh sieve over a jam pot or saucepan, separating the liquid from the fruit.
- Boil Liquid: Bring the leftover liquid collected from the fruit to a boil in the saucepan to concentrate the flavors.
- 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.
- 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.
- 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.
- 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.
- 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
