Apple jam recipe: how to make apple jam from scratch without pectin

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Apple jam

Apple jam is surprisingly easy to make and delicious to have. It has a slight tart flavour and spice aroma that mixed with luscious caramelized apple. 

The jam was quite a surprise for me as I never had apple jam in my life before I made it. And the fact that I got a lovely taste of jam right from the first attempt has excited me even more. It was so simple and easy yet resulted in such a delightful conserve that I decided to share the recipe here.


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apple jam with an overlay text

And if you’re unsure if apple jam is worth trying to make yourself, let me reassure you that it is. Because not only it tastes so good and is easy to make, it is also relatively healthy compared to other shop-bought jams. As you have more control in how much sugar you put in the apple jam.

The recipe I’m sharing with you here is very straightforward. It doesn’t use pectin or any other gelling agent that is usually used for jams, jellies, or conserves. 

The thickness of the jam comes naturally from the apples. Therefore, you can taste apples 100%. So no additives at all. 

a toast with apple jam on it

Ways to enjoy apple jam

Needless to say that the number one way to enjoy the jam is to have it on a piece of toast for breakfast. But many things can go with the apple jam on pancakes, waffles, muffins, croissants, crispbreads, cheese crackers, cheese slices, or cake slices. It also makes a good dipping for your breadsticks.

The choice is almost endless really 😄.

Main ingredients for the jam

Apples

Bramley apples for the jam

For this recipe, I suggest the green Bramley apples or Granny Smith apples. And before you start cooking your jam, you would want to try a piece of your apples first. So you’ll have an idea of how sour your apple jam will be. Hence, you can always adjust the sugar to get the right sweetness according to your taste.

Sugar

If your apples are quite sour, you will need one cup of granulated sugar, approximately 200 grams/ 7 oz. But of course, you can always reduce or add more. This recipe is very forgiving 😉.

I’d say you put half a cup of sugar first. Then after the grated apples turn into almost caramelized pulp, you can try and taste it to decide whether you would like more sweetness in it or not. 

Spices

Cinnamon has always been the favourite spice for apples. And I can’t argue with that as the cinnamon does give a delicious fragrance to the fruit. 

However, I also think that a little bit of anise seed mixed together with Cinnamon level up the aroma even more. 

I used the powder form of spices for this recipe. So that I will have more control in how strong the aroma of the spice of my apple jam will be. You can add the spices little by little as you mix and stir your apple pulp.

Salt

A little bit of salt can enhance the flavour of your cooking, whatever it is you make.

a ramekin of apple jam, a toast and a fork

How to make the apple jam

There is nothing complicated at all about making this apple jam from scratch, all you have to do is put all the ingredients in a large pot and cook it at medium high heat with the lid on.

But do take care and keep an eye on it. Keep stirring every now and again. 

Your grated apple will turn into a runny pulp and become a caramelized jam. 

Once the pulp starts caramelizing, you can turn the heat down. But you may have to keep stirring, even more, to prevent the jam sticking on the bottom of the pot. 

It took about an hour to make this jam. And it can be less if you leave the heat at medium-high all the way through. 

grated apples, sugar, spices and salt in a cooking pot
1. Put the grated apples, sugar, spices and salt in a pot.
apple pulp
2. Cook the grated apples
half-cooked apple jam
3. Half-cooked apple jam
ready cooked apple jam
4. Apple jam is ready

The best way to store the jam

Just like any other homemade jam, the life of this homemade apple jam is about 6 months if you store in a fridge/ refrigerator. It is not as long as the shop-bought jams. Because it doesn’t have any preservatives at all. 

The only form preservative is the sugar content in the jam that is not a lot.

Before you store and keep your jam, you also want to make sure your jam jars are sterilised. There are three ways to sterilize the cans at home:

  1. Boiling method. Wash your jars with soapy water and rinse. Put your clean jars in a pot and cover it with hot water. Let the water reboil. Leave it to boil for about 10-15 minutes from the moment the water reaches boiling point again and steaming. Take the jars out and dry them with a kitchen towel. Fill the jars with the jam while they and the apple jams are hot.
  2. Using the oven. Wash and rinse your jars. While they are still wet, arrange them on a baking tray and put the tray in a preheated oven at 160°-180°C for 15 minutes. Fill the jars with the jams or preserves while both jars and jams are hot.
  3. In the microwave. Wash the jars and rinse them. Pop them in a microwave while they’re still wet for about 35-45 seconds on high (1000 watts). Pat them dry with a kitchen towel and fill them with jams/ preserves while both jars and jams are still hot.

As for the lid and the lid rubber ring, you can sterilize them by boiling them in hot boiling water for about 3-5 minutes. 

The recipe of homemade Apple Jam without pectin

A small bowl of apple jam with a teaspoon over it

Apple jam

Yield: 3 Jars
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Apple jam is surprisingly easy to make and is so flavourful. With a tarty taste that mixed with cinnamon and anise seed flavour, the jam gives a delight to your morning toast. And it also makes such a lovely gift too.

Ingredients

  • 1 kg/ 35.27 oz Bramley apples or Granny Smith apples.
  • 1 cup/ 200 gr/ 7 oz granulated sugar.
  • 1 tsp salt.
  • 1 ½ tsp cinnamon powder.
  • ¼ tsp anise seed powder (optional).

Instructions

  1. Peel, core and grate the apples.
  2. In a cooking pot, put the grated apples, sugar, salt, cinnamon, and anise seed powder (if using). Give it a stir and cook it at medium-high heat with a lid on. Take care and keep checking every now and again. You may have to give it a mix every so often, to prevent the apples from getting burned at the bottom of the pan.
  3. You may want to turn the heat to low once the liquid evaporates and the apple pulp becomes thick. Continue cooking and stirring until you get a dark caramelized apple jam. 
Nutrition Information
Yield 70 Serving Size 1 Amount Per Serving Calories 19Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 33mgCarbohydrates 5gFiber 0gSugar 4gProtein 0g

The nutrition calculation you find here is just a guide provided by online nutrition calculator. You should not use to substitute advice from nutritionists or health practitioners.

Did you try the recipe?

Share how you like the recipe in the comments below and show a picture of your creation

Related posts

Thank you for reading the post. I hope you’re now intrigued to try making this apple jam. It’s pretty straightforward, isn’t it? When you do try, please let me know what you think of your apple jam in the comments below. It will be awesome too if you can share the picture of your creation. Or, tag me on Instagram or Pinterest @soyummyrecipesbydevy if you show off your apple jam. 

Before you go, don’t forget to check my other recipes that you may like too.

Thank you and all the best.

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  1. This reminds me of apple butter. So delicious!!

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