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Apple Spice Fruit Jam Recipe

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4.2 from 40 reviews

This homemade apple jam recipe features tender diced apples simmered with warm spices like cinnamon, ginger, cardamom, cloves, and nutmeg. Enhanced with apple juice, lemon, and a touch of apple cider vinegar, it’s thickened naturally with powdered pectin and sweetened to perfection. Ideal for spreading on toast or gifting, this jam can be refrigerated for immediate use or water bath canned for long-term storage.

  • Total Time: 40 minutes
  • Yield: 5 half-pint jars (approximately 5 servings)

Ingredients

Fruits & Liquids

  • 8 cups peeled and diced apples (about 6 Granny Smith apples)
  • 2 cups organic apple juice
  • 1 small lemon, zest and juice
  • 1 tbsp apple cider vinegar

Spices & Flavorings

  • pinch of salt
  • 1 tsp vanilla extract
  • 1.5 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cardamom
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg

Thickener & Sweetener

  • 3 tbsp powdered pectin
  • 3 cups white granulated sugar

Instructions

  1. Prepare and simmer apples: Combine the peeled and diced apples, apple juice, lemon zest and juice, apple cider vinegar, and a pinch of salt in a large pot. Bring the mixture to a boil over medium-high heat, then reduce heat to low and simmer for 10-12 minutes until the apples are tender.
  2. Add spices, vanilla, and pectin: Stir in the cinnamon, ginger, cardamom, cloves, nutmeg, and vanilla extract. Gradually sprinkle the powdered pectin over the mixture while stirring constantly to ensure it dissolves evenly.
  3. Boil with sugar: Increase the heat to high and bring the jam mixture to a full rolling boil. Add the sugar all at once and return to a vigorous boil that cannot be stirred down. Cook and stir continuously for 1 minute to avoid scorching. Remove from heat.
  4. Jar the jam: Spoon the hot jam into about 5 half-pint jars, leaving ¼ to ⅓ inch headspace. Remove air bubbles by running a non-metallic spatula around the inside of the jars and wipe the rims clean.
  5. Seal and process jars: Place new, clean lids and screw bands on the jars. Process jars in a boiling water bath for 10 minutes (adjusting for altitude). Do not start timing until the water reaches a full rolling boil.
  6. Cool and store: Turn off heat and let jars rest in the water for 5 minutes. Remove jars using jar lifters and place on a towel, avoiding direct contact with the countertop. Let jars cool undisturbed for 24 hours until lids seal. Store sealed jars in a cool, dry place for 12-18 months for best quality. Unsealed jars can be refrigerated and consumed within a few weeks.

Notes

  • Use powdered pectin as liquid pectin is not recommended for this recipe.
  • Adjust boiling water bath time based on altitude to ensure food safety.
  • For immediate use, store jam in the refrigerator without canning.
  • Granny Smith apples are recommended for their tartness and firmness, but other apple varieties can be used.
  • Ensure continuous stirring during boiling to prevent the jam from scorching.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Jam
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://yourdailycook.com/apple-spice-fruit-jam-recipe/