How to Make Apple Jam
I just love this time of year when Apples are in abundance. I think we might even be adventurous and go pick some apples this year! One thing I absolutely love for breakfast in the Fall is a warm piece of raisin toast with Homemade Apple Jam on it. It’s just so delicious.
If you’ve ever wondered how to make Apple Jam, you are in for a treat because it’s really pretty easy to do! You just need some apples, cider, pectin and spices. Honestly the most difficult part about how to make apple jam is peeling all the apples. My advice? Grab this handy apple peeler to make the job a cinch!
I usually do a double batch and send some to the boys’ teachers at school. I say that I do a double batch, but really that is always a major fail for me! When I want to make extra, I do two separate batches. It doesn’t actually take that much longer since the cook time is only about 20 minutes.
- 6 large crisp apples
- 2 cups of apple cider
- 1 Box of Pectrin
- 1 cup of sugar
- 1 tbs of cinnamon
- 4 8oz mason jars or 8 4oz jars
- Peel and finely chop apples.
- Place apples in a large sauce pan.
- Add 1 cup of sugar and apple cider.
- Cook over medium heat for about 10-15 minutes.
- Once fruit comes to a boil add one package of fruit pectrin. Stir fruit so it does not stick.
- Continue cooking over a medium heat until sauce becomes thick.
- If you don't like chunks in your jam, use a potato masher and mash the left fruit chunks or pour into your food processor place on pulse for 1 minute.
- With a ladle pour into 4 8oz mason jars or 8 4oz jars. Place the lids and rings on each jar make sure they are tight and push the lid down.
- Place in the fridge. Let cool for 1-2 hours. Enjoy!
See! I told you it was super simple to make your own Apple Jam. If you love this recipe, don’t miss my Homemade Pumpkin Butter recipe. It’s another Fall favorite around our house. No need to make the trek to Trader Joe’s when you can make your own!
Be sure you Follow Me on Pinterest and check out my Apple Recipes board for all kinds of yummy treats and eats.
looks so yummy and just the right time of year to make it!
can this be processed in a hot water canner? can it go in the freezer for longer storage as an alternative?
I made 1/2 recipe. Turned out fine I did add some plain applesauce to tone down the cinnamon and a bit of salt and about 1 Tbsp sorghum
how many grams does 1 pack pectrin have ? any substitutes that can be used instead ?
You can use Cornstarch instead of Pectin
Do you have to use cider?
Can I can this recipe?
I am wondering if I can water bath can this recipe?