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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43 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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