canning

Apple Jam

apple jam

So… I had all these gorgeous apples and was craving some apple butter.  I hadn’t made apple butter before but thought, I make other preserves so how hard could it be, right?

I cut a mix of gala, granny smiths and green dragon apples. (You need to look for these because they are delicious!) I loved the idea of a mix of different apple flavors. (By the way, when you are making jams, don’t be afraid to ask your famers market vendor for their ‘ugly’ fruit.  Many times you’ll get a huge discount on fruit that is considered unsellable due to blemishes or being misshapen.  But these are perfect for preserves because really… who cares what it looks like.  They still taste great!)

Ok, so… this first attempt at Apple Butter didn’t work out.  I almost called this recipe Apple Butter-ish! But guess what?  I made a kick ass Apple Jam!  It is delicious and I’ve had to pace myself when eating it. I’m not embarrassed to tell you when something goes a bit haywire, but as Julia Child famously said, “No matter what happens in the kitchen, never apologize!” So without further ado, please enjoy my Apple Jam recipe.

Peel, core and slice your apples…

apple jam

apple jam

apple jam

Combine apples and water and bring to a boil. Reduce heat and simmer for approx. 30 minutes, or until apples are soft. Transfer the apples to a food processor and puree.

apple jam

apple jam

Place apple puree in a saucepan and add the sugar, cinnamon and cloves.  Stirring frequently, bring to a boil, then reduce heat, still stirring, until mixture thickens and holds it’s shape on a spoon (or do the frozen plate method).

apple jam

Ladle into hot jars, leaving 1/4″ headspace.  Remove air bubbles, add more jam if necessary, wipe rim, and add lid.  Place in canner and process for 10 minutes in the water bath.  (Wait 5 minutes before removing the jars from the canner.)

apple jam

apple jam

apple jam

apple jam_0016

My current cheese obsession is Manchego, and this pairs so beautifully with the apple jam.  This has been my go to breakfast/snack since I made the jam.

apple jam_0008

apple jam

apple jam_0006

I will still try my hand at apple butter, but until then, I am thoroughly enjoying this delicious apple jam and will be sad when I scrape the last bit from the last jar.  But, of course, I do know how to make more now!

apple jam

Apple Jam

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

2 pint jars

Apple Jam

Ingredients

  • 3 pounds apples, peeled, cored and sliced
  • 1 1/2 cups water
  • 3 cups sugar
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ground cloves

Instructions

  1. In a large saucepan, combine the apples and water and bring to a boil over med-high heat
  2. Reduce heat and simmer, stirring, until apples are soft. Approx 30 minutes
  3. Transfer the apple mixture to a food processor and puree (this can be done in multiple batches if need be)
  4. Place pureed apples into a clean saucepan and add the sugar, cinnamon and cloves
  5. Bring to a boil over med-high heat, stirring often
  6. Reduce heat and simmer, still stirring, until puree thickens and holds it's shape on a spoon
  7. Ladle hot jam into prepared, hot jars, leaving 1/4' headspace
  8. Remove air bubbles and add more jam if necessary
  9. Wipe rim, add lid and tighten to fingertip-tight
  10. Please jars in canner, making sure they are covered with water
  11. Bring to a boil and process for 10 minutes for pint jars
  12. Wait 5 minutes before removing jars
http://farmtotablela.com/apple-jam/

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70 Comments

  • Reply
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  • Reply
    Paul hempel
    September 13, 2016 at 12:37 pm

    Liked your Apple jam recipe will need to try it

    • Reply
      Farm to Table
      September 13, 2016 at 4:25 pm

      Enjoy! It’s one of my favorite jams I make.

  • Reply
    Kate
    September 27, 2016 at 3:02 am

    Hi, how long will this keep in unopened jars? Thanks.

    • Reply
      Farm to Table
      September 27, 2016 at 7:42 am

      Hi Kate. Do you mean unprocessed jars? If you don’t do a water bath, I’d say maybe up to two weeks. I wouldn’t go much past that.

  • Reply
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  • Reply
    Jen
    October 15, 2016 at 12:39 pm

    Hi. This looks amazing and I can’t wait to try it. Two questions:
    1. To verify…you don’t need pectin in this?
    2. How long does it keep when using the hot water bath?
    Okay…one more…about how many apples in 3 lbs?
    Thanks so much!

    • Reply
      Farm to Table
      October 15, 2016 at 3:44 pm

      Hi Jen. Thanks for stopping by! I love this jam recipe soooooo much! I hope you do too. Great questions… when I water bath my jams, I usually try to use them within a year but to be honest, I’ve eaten things a lot older! lol Use a year as your guideline though. 🙂 I never need pectin when making jams and jellies with apples. Apples are high in natural pectin, so you should be good to go. (I am at sea level for altitude, so I don’t know if that would affect your canning though). And as far as how many…hmmmmm… I’d be guessing but perhaps 10-12 depending on size. Enjoy!

  • Reply
    Jen
    November 6, 2016 at 7:53 am

    Thanks so much!! I think today is the day I make the jam. Seems like a good afternoon for it!

  • Reply
    Samantha
    November 12, 2016 at 1:18 am

    I’m jamming!! I’m doing chutneys and jams a Christmas gifts this year. (First time)
    Do I need any special equipment for canning or can this be done in a pan?

    • Reply
      Farm to Table
      November 12, 2016 at 6:30 am

      Awesome! There are definitely things you’ll need. I would do an online search for a list of equipment to get. 🙂

  • Reply
    Steve P
    November 15, 2016 at 6:11 am

    Do you have to add any pectin or does it set ok ?

    • Reply
      Farm to Table
      November 15, 2016 at 9:53 am

      Hi Steve, Nope not for this recipe. Apples are super high in natural pectin. You shouldn’t have any problems with it setting up at all. I never have with this one. Enjoy!

  • Reply
    Camille
    December 26, 2016 at 12:17 pm

    Thank you for sharing this recipe! Regarding step 4, about how much pureed apple mixture does 3lbs of apples make?

    • Reply
      Farm to Table
      December 26, 2016 at 5:03 pm

      It should be about 10-12 apples but it will of course depend on size. 🙂

  • Reply
    Chris
    February 17, 2017 at 10:04 pm

    Hi, I came across your site while searching for how to make apple jam. I’ve got this crazy idea for making a fruit-filled flatbread to fuel my long-distance bicycle rides. Your recipe seems just right for the filling. Great photos by the way. Thanks in advance.

    • Reply
      Farm to Table
      February 18, 2017 at 8:05 am

      Hi Chris. That’s awesome! Thanks for stopping by and way to go on the rides you do!

  • Reply
    Natasha
    February 23, 2017 at 10:55 pm

    Hello all the way from India! Wonderful & simple recipes…loving it 🙂

    • Reply
      Farm to Table
      February 24, 2017 at 7:38 am

      Hi Natasha! Where in India are you? Thanks for stopping by. 🙂

  • Reply
    Mr. Trotter
    March 4, 2017 at 5:36 am

    Hello
    When adding the apples to the food processor, do I need to separate them from the water?

  • Reply
    Sabuh
    April 12, 2017 at 12:17 am

    Hi,
    Just wondering re: water barh process?
    Did I read it correct that once jam is transfered in the jars then do the water bath process. Bit confused!!
    Thanks

    • Reply
      Farm to Table
      April 13, 2017 at 10:09 pm

      Hi there. I believe you are looking for steps 9-11 in the recipe card. So yes, once the jam is in the jars and you’ve checked for air bubbles and wiped the rims, add the lids and place in the water bath. Hope that helps. 🙂

  • Reply
    C
    May 10, 2017 at 8:22 pm

    Do i have to boil apples or can i put in blender?

    • Reply
      Farm to Table
      May 11, 2017 at 1:36 pm

      You’ll want to boil them, per the instructions. Raw apples will change the texture and taste and I can’t guarantee how it will turn out. 🙂

  • Reply
    Angela
    May 25, 2017 at 5:29 pm

    can you make apple preserves without peeling the Apple

    • Reply
      Farm to Table
      May 25, 2017 at 5:43 pm

      Hi Angela, I don’t think I’d use the skin for jams but you can certainly do an apple jelly (or cider). I don’t have any recipes on my sight for that but you could probably find some online. Also, if you are going to use peels, please make sure you are buying organic apples! Good luck. 😊

  • Reply
    Liz
    June 13, 2017 at 2:14 am

    Thank you so much. I have so many Granny Smith apples this year. I have just canned one batch of your apple jam recipe and a second lot is simmering I n the stove. It tastes so good.

    • Reply
      Farm to Table
      June 15, 2017 at 11:12 am

      Thanks for letting me know, Liz. This is one of our favorite jams too!

  • Reply
    Jennifer
    June 13, 2017 at 4:18 pm

    If I wanted to replace some of the white sugar with brown sugar, do you think it would affect the consistency of the jam? If not, then what ratio would you suggest? Maybe 2 cups white and 1 cup brown?

    • Reply
      Farm to Table
      June 15, 2017 at 11:15 am

      Hi Jennifer. You can definitely do a brown sugar swap, but keep in mind it will change the taste a bit. I think starting with just one cup of the brown is a good idea. It should go well with the apples and other seasonings. Let us know how it goes. 🙂

  • Reply
    Katy
    June 16, 2017 at 9:49 am

    I’m making the jam now.How long does it takes to thicken

    • Reply
      Farm to Table
      June 16, 2017 at 2:11 pm

      Hi Katy. I didn’t put in a time because there are so many variables (water content from apples, altitude, pan size, etc…) so I would use your best judgement and when it gets close, do the frozen plate test. 🙂

  • Reply
    Melissa Rigley
    July 9, 2017 at 7:03 am

    Going to try your recipe today with my granddaughters. Mckinze is 11 and Abby is twelve. I have apples already peeled and cored in my freezer. Will freezing them matter that their not freshly peeled and cored?

    • Reply
      Farm to Table
      July 9, 2017 at 9:25 am

      Oh, that will be wonderful to do with them! I haven’t used apples that had been frozen before myself, but for a jam I think it should be fine. They might be a little mushy but since, again, it’s a jam that shouldn’t be an issue. I would thaw them first, however. And probably on paper towels to pick up some of that extra moisture they might have in them. Let me know how it goes! 🙂

  • Reply
    Lakshmi Garimella
    July 12, 2017 at 4:21 am

    HI, i love your apple jam recipe. I made some the other. WEnt exactly as you showed in your recipe and pictures. But here is the problem,,, i opened one of teh jars to use the jam,It is a bit runny in consistency. Did i take it out to early. CAn i process it again one more time? The taste is fantastic. Please instruct. Thank you.

    • Reply
      Farm to Table
      July 12, 2017 at 9:39 am

      Hi there. Sometimes it can take up to a week for the jam to set up properly. How soon did you open it? A soft set jam isn’t a bad thing, but if it is too runny then yes, you can re-process it. Pour the jam back in the pot and boil, stirring often. You want to boil some of that moisture out. Jam sets at 220 degrees so use a candy thermometer if that helps. When you think you are almost there, do the frozen plate or spoon method to check for doneness. Apples naturally have a lot of pectin so I don’t normally use pectin for these jams. However, you could certainly add some to help it set. I would suggest at this point to purchase a no-sugar-needed pectin so as to not add any more sweetness to this recipe. Follow the directions for that product. Good luck. 🙂

  • Reply
    M S
    July 20, 2017 at 11:23 am

    I have been looking for a recipe for Apple Jam and am excited to try it.
    Thanks

    • Reply
      Farm to Table
      July 20, 2017 at 11:26 am

      Yeah! Glad you found this one. I could eat it all day long! lol

  • Reply
    Maddy
    July 24, 2017 at 1:25 pm

    Hi I liked your jam will make it right away for my son but 1 question what if I don’t have a canning system or machine I do have these canning jars will they be good if I use them with hot water bath
    1 more thing what if I just pour it in to a regular jar how long will it last??

    • Reply
      Farm to Table
      July 24, 2017 at 4:02 pm

      Hi Maddy, No problem! You can store the jam in the freezer for up to a year. If you are using Ball or Kerr glass jars (or something similar), you want to be careful you don’t fill them to high as it will expand in the freezer. Try to use the wide mouth jars, that don’t have ‘shoulders’. Fill those no more then to the lowest, thin line you’ll see on the jar just under the rings. If you only have jars with ‘shoulders’ (they are regular mouth or wide-mouth quarts and taper in at the top), then add jam no more then up to an inch below the shoulder. As far as regular jars, I’ve never stored preserves in anything other then canning jars specifically, just to be safe, so I can’t speak on that. Jars that don’t have a good seal can go in the fridge and be eaten within a few weeks, however so that’s a good rule of thumb. Enjoy!

  • Reply
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    July 31, 2017 at 3:01 am

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  • Reply
    Nikki K.
    August 27, 2017 at 9:46 am

    This sounds amazing! We have 2 apple trees-one quite large- and soooo many apples that i didn’t want to just make a bunch of apple pie. Question: if I don’t have a canner, not even sure really what it is, can I just boil them in a steep pot?

    • Reply
      Farm to Table
      August 28, 2017 at 4:06 pm

      Hey Nikki, Yep, totally okay. I didn’t have an ‘official’ canner for years. Use a stock pot! But there are things you’ll need to make sure of… water needs to circulate under the jars, so hopefully you can find something in your home to elevate them. (For me, my stock pot was the kind that had a removable colander that fit into it, so that lifted my jars a little and allowed water to flow underneath.) You’ll also want to make sure your pot is tall enough to have one inch of water able to cover the top of your jars. And last but not least, you’ll need a lid. I hope that works out for you; I’m all for using what ya got! 🙂

      • Reply
        Nikki K.
        September 2, 2017 at 3:56 pm

        Thank you so much! I just harvested them and am making it right now. Good call on the circulation, I will make sure to throw my steamer in the bottom before boiling.

  • Reply
    Karen Michels
    August 30, 2017 at 11:22 am

    I used one teaspoon of apple pie spice in addition to the clove and cinnamon. Cut my sugar to one and a half cups. My daughter is a type one diabetic. using less sugar is best for us. Love this recipe. Reminds me of what Momma used to make.

    Thank you for sharing it.
    Karen M.

    • Reply
      Farm to Table
      August 30, 2017 at 9:18 pm

      Another Karen! Yeah! Hi there! Thanks for sharing this version with us. One thing to keep in mind when reducing sugar in any jam-canning recipe is that it will effect the shelf life (and possibly the ability to set). It will be delicious and awesome for your daughter still, but just keep in mind that you’ll have to use the jars up sooner. 😊

  • Reply
    Little Cooking Tips
    September 14, 2017 at 5:21 am

    Definitely trying this one out, and your idea with the cheese was phenomenal! We have green sour apples so the combo with some sweeter Swiss cheese (emmenthal) will be fantastic!
    Thank you soooo much!

    • Reply
      Farm to Table
      September 14, 2017 at 8:14 am

      Oh good! Enjoy! (And cheese makes everything better, doesn’t it???)

  • Reply
    Wendy
    September 14, 2017 at 7:48 pm

    Question, is the 3 pounds of apples the weight before or after peeling and cooring?

    • Reply
      Farm to Table
      September 14, 2017 at 9:45 pm

      Hi Wendy, Great question! It would be after but don’t worry too much about it. The skin and seeds aren’t going to change the weight very much. Throuw in an extra apple for good measure. 😊

  • Reply
    Jenny
    September 18, 2017 at 6:41 pm

    Hello! First of all, thanks for sharing this recipe! We’re blessed to have a small orchard and an abundance of apples. I’ve canned 60+ quarts of apple sauce and 24+ 3-cup bags of peeled/diced apples for pie. I’m wanting to make jelly/jam with the remainder and your recipe looks great. 🙂 Question though. It looks like it would make just 4 8-oz jelly jars worth of jam. Could I safely double the recipe and still have it set? Thanks. 🙂 Also, have you ever measured how many cups of peeled/diced apples you use for this recipe? Thanks again.

    • Reply
      Farm to Table
      September 19, 2017 at 9:04 am

      Wow Jenny, that’s a lot of apple sauce! lol How awesome though! I’m jealous! I have doubled this recipe before but I wouldn’t go beyond that. If you have a wide pot, that would be ideal to help evaporate that moisture, too, once doubled. (Otherwise, the cook time will be a bit longer.) As for the cups, I haven’t measured like that, sorry. I just measure as a whole. (And it’s about 10-12 apples usually, depending on size.)

  • Reply
    Chel
    September 19, 2017 at 5:31 am

    Love it! I made this last night with a mix of gala and macintosh apples. I cut the sugar to 1 cup (sugar in the raw) and added mexican vanilla – came out absolutely amazing!! I didn’t can it, just put it into little mason jars – I don’t think it will last long enough to go bad! For those like me wondering – it took my puree mix about 10 minutes of stirring to pass the frozen plate test!

    Thanks for the great recipe!

    • Reply
      Farm to Table
      September 19, 2017 at 8:38 am

      Hey Chel. Thanks for sharing! For those of you canning for long term storage, however, I would leave the sugar as is to make sure we have a safe ph balance for preserving. But you’re right, they don’t last too long in our house either! lol

  • Reply
    Sagar
    October 3, 2017 at 12:46 pm

    We just bought few delicious apples from the farm and planning to make a Jam from them. Your recipe makes the whole process very simple. I am trying to understand the purpose behind step no. 10, 11 & 12. If we keep the jar in refrigerator, how long it will keep it taste and quality?

    Thank you so much for this great & simple recipe.

    • Reply
      Farm to Table
      October 4, 2017 at 1:04 pm

      Hi Sagar. The purpose of steps 10-12 is to preserve the jam for long term storage. Perfect thing to do if you are making a big batch. You do not have to do the canning steps however, but you’ll want to finish the jam within two weeks. 😊

  • Reply
    Rachel
    October 14, 2017 at 10:56 am

    I have 4oz ball jars, how long do I boil them to seal? Still 10mins? Less?
    Thanks!!

    • Reply
      Farm to Table
      October 14, 2017 at 11:42 am

      Hi Rachel. 4oz jars can typically be processed for 5 minutes after boil starts. However, if you are ALSO using 8 or 16 oz jars, always process the entire batch for the longer process time a recipe calls for. Also keep in mind this time is for sea level. For other altitudes, follow this rule: add one minute of precessing time for every 1000 feet above sea level.

  • Reply
    In A Jam
    October 18, 2017 at 9:43 am

    So I made the Apple Jam this morning only to realize I left my canning jars in my car and my husband took my car this morning to work while his is being worked on. How long can my mixture sit before it is no longer good to can?

    • Reply
      Farm to Table
      October 18, 2017 at 4:03 pm

      Oh no! Whoops! lol Not to worry, you can still do it but jams need to be hot packed. So, while you prep your jars for canning, go ahead and reheat the jam to boiling before putting in the jars. Good luck!

  • Reply
    Maria Vansant
    October 22, 2017 at 6:59 pm

    hello…would it be ok if i don’t put cloves or cinnamon? thank you 🙂

    • Reply
      Farm to Table
      October 22, 2017 at 8:33 pm

      Hi Maira, yes you can leave out the seasonings without changing the ph balance. Just don’t change the amount of sugar as that is what is helping to make it shelf stable. It will, of course, change the taste. Enjoy!

  • Reply
    Jordan
    October 29, 2017 at 11:24 am

    Great recipe! I modified the recipe by leaving the skin on the apples and cutting them into chunks. No purée needed just needs to cook for about an hour and has a great texture!

    • Reply
      Farm to Table
      October 29, 2017 at 6:16 pm

      Thanks for sharing Jordan! Yes, totally doable and the skin has an additional boost of pectin. Just make sure your fruit is organic when using peels. Another fun option is to peel them and use the apple peels and cores to make apple jelly! Another awesome treat!

  • Reply
    jamal
    December 14, 2017 at 5:13 am

    For thickening agent we use starch and sugar not use pectine its poosible? to make jam

    • Reply
      Farm to Table
      December 14, 2017 at 8:42 am

      Hi Jamal, I don’t use pectin for this recipe. Apples are naturally high in pectin so you won’t need any. 😊

  • Reply
    Lauren
    December 15, 2017 at 7:43 am

    I’ve been looking for a good apple jam recipe to make as part of some Christmas hamper gifts and this looks like just the thing. Just one quick question : do I have to puree the apples after boiling, or would that affect the setting? I tend to prefer a few lumps in my jams. Thank you!

    • Reply
      Farm to Table
      December 15, 2017 at 8:09 am

      Hi Lauren. That’s the beauty of making your jams; make them the consistency you love!I would suggest you puree some of it so it can set, but have some smaller chunks too. That sounds great.

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