A fruity recipe that is quick to prepare: the Apple jam ! Rich in fruit and not very sweet, with very tender apple pieces. Add a touch of cinnamon and vanilla to the cooking for even more flavor! A perfect jam on pancakes, crepes or even with natural yogurt...
What you will like with this apple jam
- flavors : the good taste of apples in an unsweetened jam, with a little cinnamon and vanilla.
- Texture : a jam that holds together very well (thanks to the pectin contained in the apples), with a few pieces of apple that remain after cooking.
- Difficulty level : very easy to make, without special equipment, you just need a large saucepan.
Choose your ingredients well
- Apples : to make jam, we favor varieties that become melting when cooked, such as Boskoop (the one I use), Jonagold, Chantecler…
- Granulated sugar : it's classic powdered sugar that you need here (not jam sugar). Apples already contain a lot of pectin, perfect for the jam to set well!
- Lemon : I recommend choosing an organic lemon because you need the juice and the zest.
- Cannelle : I take a stick of cinnamon, which I add directly to the pan. Otherwise, you can take cinnamon powder (to be dosed according to your taste).
How to make apple jam?
- On prepare the apples and cut them into cubes
- They are mixed with lemon juice
- On heat the water and powdered sugar
- On pour the apples and stir until fully cooked
- We add cinnamon and vanilla a little before the end of cooking
- We put and pot !
NB: the detailed quantities and the complete recipe are given to you at the bottom of this page.
My tips for making it a success at home
- sterilize your jars in boiling water before starting to prepare the apple jam if you want to keep it for a long time.
- to keep pieces of fruit in the jam, do not cut your apple dice too small. It's more pleasant to taste!
- to know if the jam is set : pour a drop of preparation on a plate taken out of the freezer. If the drop runs slightly then freezes, it's ready! Otherwise, continue cooking a bit.
How to store your apple jam?
Once opened, I advise you to keep your jar of apple jam in the fridge. It can be kept like this for 10/15 days.
If your unopened jars have been sterilized, they can keep for several months, as with other jams.
Other recipes to try
If you like homemade for breakfast, I advise you to take a look at these other recipes from the blog:
- Home made Nutella
- Crispy and fluffy Liège waffle
- Very easy salted butter caramel
- Fluffy pancakes
- Homemade almond puree
- Soft butchy brioche with chocolate chips
If you make this apple jam, feel free to rate the recipe below and tag @liliebakery on Instagram so I can see your beautiful jam jars!
Quick and Easy Apple Jam
- 800 g apples for cooking ex: Boskoop, Jonagold, Chantecler
- 400 g granulated sugar
- Half an organic lemon
- 1 cc vanilla extract
- 1 cinnamon stick
- 210 g water
- Wash the apples, peel them, core them and cut them into large dice.
- Place the diced apples in a salad bowl. Sprinkle them with lemon juice and add the lemon zest as well.
- In a large saucepan, heat the water and powdered sugar for 5 minutes over medium heat.
- Add the diced apples then continue cooking for about 20/25 minutes, stirring regularly. Skim the surface from time to time with a slotted spoon. 5 minutes before the end of cooking, add the cinnamon stick and the vanilla extract.
- NB: To know if the jam is set: pour a drop of preparation on a plate taken out of the freezer. If the drop runs slightly then freezes, it's done enough! Otherwise continue cooking a bit.
- Pour the mixture into a sterilized jam jar(s). Close the jar(s) and invert for 5 minutes. Turn over until the jam has completely cooled.