Many home cooks are put off by the idea of making their own jam because it often looks laborious and time-consuming! But it shouldn’t be so! This Homemade Apple Jam recipe is super easy and quick too!
You might be confused with terms like apple jam, applesauce, and apple butter. And they are mostly the same, but there are some differences. Apple jam is cooked for a long time and usually contains some fruit pieces, the apple butter is pretty similar to apple jam, but it calls also for cinnamon or nutmeg and is often blended or sieved to create a smooth buttery texture. Applesauce is smoother and more liquidy.
This Apple Jam is smooth and sweet. Best of all, you don’t need any pectin—only apples, sugar, and water! Serve it on a slice of freshly baked bread, or use any of our delicious suggestions.
Usually, you would need pectin for a jam recipe. This is what makes the jams set and thicken. Apples are naturally high in pectin, which means you don’t need to add any.
For the apple jam, it’s best to use sweet apples (Gala or Honeycrisp), but you can add a few tart apples if you like more tang.
You can make an apple jam without sugar too! Simply bring the apples to a boil together with ½ cup water, and 1 tablespoon fresh lemon juice (this will keep the apples from browning). Cook for 15 minutes and then blend in a food processor until smooth.
For more flavor, add a spice mixture consisting of cinnamon, nutmeg, cardamom, and allspice, or use pumpkin spice!
You can also make the apple jam in Instant Pot. Place 1 lb of chopped apples, 1 cup of sugar, and 1 teaspoon lemon juice in an Instant Pot. Cover and pressure cook for 5 minutes, then allowing the natural release for 10 minutes. Sauté the jam in the Instant Pot until the excess moisture has evaporated. Allow the jam to cool and thicken, then pour in bottles and close.
There are many delicious ways to enjoy Apple Jam (besides eating it on a slice of bread of course).
Store the Apple Jam in the refrigerator for up to 2 weeks or the freezer for up to 3 months.
Wash and core of the apples, but keep the skin on.
Cut the apples into small cubes.
In a pan add the water and add the previously cut apple cubes. Cover with a lid a cook until the apples are soft.
Mix the apples with an immersion blender until soft.
Sift the apple mixture and transfer it back to the pan.
Add the sugar and cook over medium heat for 1 hour.
Transfer the jam to the jars.
Cover the jars with a lid and turn them over to create a vacuum.