Apple Jam
Apple jam is the perfect fall preserve, and the intense flavor of apples will warm your heart as it dresses up your morning toast. It comes together quickly, with just a few ingredients and no added pectin.
Servings: 80 Servings, makes 4 to 5 half pint (8 oz) jars
Equipment
- Canning Jars, Lids, and Rings
Ingredients
- 16 cups diced apple pieces peeled, cored and finely diced
- 4 cups sugar
- 1/2 cup lemon juice fresh or bottled
Instructions
- Peel, core, and dice the apples into small chunks, about 1/4 to 1/2 inch cubes. They'll stay close to that size in the finished jam.
- Toss the diced apples with the lemon juice, then stir in the sugar. Cover and refrigerate overnight, 12 to 24 hours (4 hours minimum). This maceration step firms up the fruit so it stays chunky instead of turning to sauce.
- If canning, prepare a water bath canner and wash your jars. Skip this for refrigerator or freezer jam.
- Pour the entire macerated mixture, apples and syrup together, into a large heavy-bottomed pot. Bring to a boil over high heat. It will foam, so use a pot big enough to prevent overflow.
- Cook over medium-high heat for 20 to 30 minutes, stirring occasionally and scraping the bottom to prevent scorching. Crush any oversized pieces gently with a potato masher if you like.
- Cook until the jam reaches gel stage, 220°F (104°C) at sea level, or until it passes the freezer plate test. Subtract about 2°F for every 1,000 feet of elevation.
- Ladle the hot jam into clean jars, leaving 1/4 inch headspace. Run a thin spatula around the inside of each jar to release trapped air, then adjust headspace. Wipe the rims and apply two-part lids.
- For refrigerator or freezer jam, cool and store. To can, process in a water bath for 10 minutes (15 minutes above 6,000 ft). Turn off the heat and let the jars rest in the canner 5 minutes, then remove to a towel. Cool undisturbed and check the seals.
Notes
Fruit Amounts: You'll need 4 pounds of prepared apple pieces from about 6 pounds of whole apples as purchased. That's about 16 cups diced apple pieces. That's mixed with 4 cups sugar, which is about 2 pounds. This recipe is a 2:1 fruit-to-sugar recipe by weight.
Yield: This recipe makes about 4 to 5 half-pint (8 oz) jars. Apples cook down a lot, so 16 cups diced (about 6 lbs whole apples) reduces significantly during cooking.
Altitude Adjustment: Process for 10 minutes at elevations below 6,000 feet, or 15 minutes above 6,000 feet.
Doubling: Don't double this recipe. Larger batches don't heat evenly and often fail to set. Make two single batches back to back instead.
Maceration: Don't skip the overnight rest in sugar. It pulls liquid out of the apples and firms them up so the pieces hold their shape. Skip it, and you'll get applesauce.
Best Apples: Use firm, tart, crisp varieties that hold their shape, like Granny Smith, Empire, or a crunchy Honeycrisp. Soft or mealy apples break down into sauce.
Low Sugar Apple Jam: You can reduce the sugar somewhat, but cut it carefully. Sugar drives the maceration and helps the jam set, so cutting too much can leave it loose. If you reduce it a lot, you may need to add a little pectin for a good set.
Lemon Juice: The lemon juice is for flavor and to keep the apples from browning. Apples are naturally high in acid, so it isn't required for canning safety. If your apples are very sweet, add a little extra.
Storage: Refrigerator jam keeps 3 to 4 weeks. Freezer jam lasts up to 6 months. Water bath canned jars keep 12 to 18 months in a cool, dark pantry.
Nutrition
Serving: 1Tbsp | Calories: 52kcal | Carbohydrates: 14g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.002g | Sodium: 0.4mg | Potassium: 29mg | Fiber: 1g | Sugar: 13g | Vitamin A: 14IU | Vitamin C: 2mg | Calcium: 2mg | Iron: 0.04mg
