Description
A comprehensive guide to making homemade apple jam—chunky, flavorful, and perfect for everything from breakfast toast to gourmet cheese pairings.
Ingredients
Scale
- 6 lbs fresh apples (Honeycrisp, Granny Smith, or Gala), peeled, cored, and diced
- 4 cups granulated sugar
- 1/2 cup fresh lemon juice
Instructions
- Wash, peel, core, and dice 6 lbs of apples into 1/4 to 1/2-inch pieces.
- Combine apples with sugar and lemon juice, cover, and refrigerate for at least 4 hours or overnight to macerate.
- Drain apples through a fine mesh sieve, reserving the liquid.
- Bring reserved liquid to a rolling boil to form syrup.
- Add drained apple pieces to syrup and cook 20-30 minutes, stirring occasionally.
- Test for doneness using the gel stage (220°F) or plate test.
- Fill hot, sterilized jars with jam, leaving 1/4-inch headspace. Remove air bubbles, clean rims, and seal with lids.
- Process jars in a boiling water bath for 10 minutes.
- Cool jars undisturbed for 12-24 hours. Test seals and store sealed jars in a cool, dark place for up to 18 months.
Notes
For best flavor and texture, use firm-fleshed apples and don’t skip the maceration step. Proper storage ensures quality up to 18 months.
- Prep Time: 30 minutes (plus 4-24 hours maceration)
- Cook Time: 20-30 minutes
- Category: Preserves & Canning
- Method: Water Bath Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon (20g)
- Calories: 47
- Sugar: 11.3g
- Sodium: 0mg
- Fat: 0.1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12.3g
- Fiber: 0.8g
- Protein: 0.1g
- Cholesterol: 0mg