Apple Jam is the perfect addition to any pantry. It is ideal for spreading on toast or croissants, is an easy filling for homemade pastries, can pair with cheeses, and makes the perfect topping for pancakes or waffles. Below is our recipe to make a delicious batch of homemade apple jam. Apple Jam Recipe
12 cups apples, peeled, cored, and chopped into 1/4-1/2 inch pieces
1/4 cup lemon juice (for tossing apples)
2 cups water (for tossing apples)
7 cups granulated sugar
1/4 cup lemon juice (for mixing with sugar)
1 packet of powdered pectin
1 cinnamon stick
Prepare the Apples: Peel, core, and chop the apples into 1/4-1/2 inch pieces. To prevent browning, toss the apple pieces in a 1/4 cup lemon juice solution and 2 cups of water. Drain them before moving to the next step.
Mix Sugar and Lemon Juice: Mix the granulated sugar and 1/4 cup lemon juice with the chopped apples in a large bowl. Cover the bowl and refrigerate for 6 hours or overnight. The sugar will draw out moisture from the apples, helping to maintain their firmness during the jam-making process.
Transfer to a Kettle: Remove the apple mixture from the refrigerator and transfer it to a large kettle. Stir in the powdered pectin and add the cinnamon stick.
Cook the Mixture: Heat the mixture over medium heat until it reaches a rolling boil. Continue boiling for about 5 minutes or until the jam reaches 220ºF (adjust for altitude as needed, subtracting 1 degree for every 500 feet above sea level).
Remove Cinnamon Stick and Fill Jars: Remove the kettle from the heat, discard the cinnamon stick, and carefully fill sterilized jars, leaving 1/2 inch of headspace.
Seal the Jars: Screw down the lids and rings firmly on the filled jars.
Water Bath Canning: Place the jars in a prepared water bath canner, ensuring the jars are not in direct contact with the bottom of the kettle. Ensure the water level reaches at least an inch above the jar tops.
Process in Water Bath: Bring the water in the canner to a rolling boil and process half pints for 10 minutes and pints for 12 minutes.
Cool and Store: Remove the canner from heat and let it cool for at least 30 minutes before carefully removing the jars to finish cooling, protected from drafts.
Enjoy your homemade apple jam with its beautiful flavor and texture.