Apple Jam
User Reviews
3.8
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
2 pints
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Calories
41 kcal
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Course
Condiments
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Cuisine
French
Apple Jam
Description
The Apple Jam recipe starts by soaking peeled, cored, and quartered apples in lemon juice water to prevent browning. The apples are then diced finely and cooked in a heavy-bottomed pot with granulated sugar, crushed cardamom pods, and lemon juice. The mixture is brought to a boil and cooked uncovered with frequent stirring for 30 to 40 minutes until thickened. About halfway through cooking, the jam can be lightly blended with a stick blender to create a smoother texture while retaining some apple chunks.
The jam develops a balance of tart and sweet flavors, enhanced by the warmth of cardamom and freshness from lemon juice. It is then ladled into sterilized jars, sealed, and cooled before refrigeration or freezing.
Storage guidelines note that the jam can be frozen safely for up to one year and should be defrosted overnight in the refrigerator before use. Once thawed, use within two to three weeks to maintain quality. Cooling thoroughly before freezing and leaving headspace in the containers helps prevent ice crystals.
Ingredients
- 6 large apple I mixed Granny Smith and Honeycrisp
- 2 1/2 cups granulated sugar
- 5 cardamom pods use a rolling pin or heavy spoon to gently crack open the pods, crushed
- lemon juice juice of 2 lemons, divided
Instructions
- Fill a large bowl with cold water and add the juice of 1 lemon.
- Peel, core, and quarter the apples and add them to the lemon water as you work. This is to prevent the apples from turning brown.
- Remove the apples from the water (discard the water) and finely dice them.
- Add the apples to a heavy bottomed pot, along with the sugar, cardamom pods, (and any seeds that have escaped) and the juice of the other lemon. Stir well, and then bring to a boil.
- Boil, uncovered and stirring often, for about 30-40 minutes until thickened. About halfway through the cooking I used my stick blender to blend the jam just a bit, but I left lots of apple chunks intact. This is optional and depends on what texture you want your jam to have, and how large or small you chopped your apples in the first place. If you do this, be extra careful not to splatter yourself, the jam is very hot.
- Ladle the finished jam into clean (sterilized) jars, cover tightly, and let cool before refrigerating. It will last up to 2-3 weeks in the fridge, or you can freeze for longer storage.
Notes
- Cool the jam completely before refrigerating or freezing to avoid ice crystal formation.
- Use freezer-safe containers and leave half an inch of space at the top when freezing the jam.
- Label frozen jam with the date and use within 12 months for best flavor.
- Defrost frozen jam overnight in the refrigerator and use within 2 to 3 weeks once thawed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2pints
Amount Per Serving
Calories 41 kcal
% Daily Value*
| Serving | 1Tbsp | |
| Calories | 41kcal | 2% |
| Carbohydrates | 11g | 4% |
| Protein | 0.1g | 0% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.01g | 0% |
| Monounsaturated Fat | 0.003g | 0% |
| Sodium | 1mg | 0% |
| Potassium | 20mg | 0% |
| Fiber | 0.5g | 2% |
| Sugar | 10g | 20% |
| Vitamin A | 9IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 2mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.8
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