How To Make Apple Jam

Homemade Jam Recipes

Ingredients: Apple Jam Recipe

4 lb / 1,800 grams of sharp cooking apples
4 1/2 lb / 2,000 grams of white sugar
1/4 lb / 100 grams of dark brown soft sugar
15 fl oz / 450 ml of tap water
1 lemon
2 teaspoons of ground nutmeg
2 teaspoons of ground cinnamon
1 teaspoon butter
5 cloves (this is optional)

Method - What To Do

This is a very traditional recipe used by avid jam makers for more than a century. The choice of apples can greatly affect the overall flavour and consistency, as well as the sweetness. If you would like the jam to be of a smooth consistency, you should only use cooking apples that pulp quickly, such as Bramleys. However, if you prefer texture and would like pieces of apple to be present, then consider substituting a cooking apple or two for a few tasty Cox's Orange Pippins or similar fruit, slightly reducing the amount of sugar added to compensate for their sweetness.

Peel all of the apples and roughly dice, discarding the core and pips. Add the apples to a large pan and squeeze over the juice of one lemon. Pour in the water and stir in the white and brown sugar, so that it begins to naturally dissolve (the brown sugar will add a subtle treacle-like flavour due to the molasses content). Put the pan on a low heat and add in the remainder of the ingredients (except for the butter), namely the nutmeg and cinnamon powder, as well as the cloves (optional), mixing well to ensure that everything is thoroughly combined.

Gently bring the apple jam mixture to a simmer, mixing well to ensure that all of the sugar crystals properly dissolve in the liquid. Keep stirring to prevent any burning on the base of the pan and turn up the heat so that the apple mixture begins to boil strongly for a few minutes. Reduce the heat and simmer the mixture for 15 minutes or thereabouts, testing the consistency by spooning a small amount onto a cold plate to see if it begins to form a 'wrinkly' skin after no more than a minute.

If your setting test shows that the jam is not yet ready, return the apple syrup to the heat and simmer again, testing every few minutes until setting point has been reached. Once the mix is beginning to set, stir in the butter to disperse any visible scum. If any large pieces of apple remain, you can mash the mixture slightly if you prefer a smoother texture.

Pour or spoon the apple jam into glass jars that have been previously sterilised. If you have any remaining chunks of apple in your jam, allow the mixture to cool for 15 minutes before transferring to the jars, so that the chunks do not sink or rise, and remain evenly distributed in the jar.

Apple Jam Recipe - More Jam Recipes.