3.8 from 534 votes
Apple Jam
Apple Jam made from a blend of Granny Smith and Honeycrisp apples is cooked with granulated sugar, crushed cardamom pods, and lemon juice to create a thick, textured preserve. The cooking process reduces the mixture until it thickens, with an optional partial blending to adjust the jam's texture. This jam captures fresh apple flavor with aromatic cardamom and citrus brightness.
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings:
2
pints
Calories:
41 kcal
Course:
Condiments
Cuisine:
French
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 2 pints
Amount Per Serving
Calories 41
% 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.