Ever wanted to make your own apple jam?
Yep! Another apple post. I know soooooooooooooooooooooooo many people are all about the pumpkin this time of year. And pumpkin is ok. Not knockin’ it. But I am all about the apple.
I LOVE apples! It’s like the first “thing” ever. Yeah, it was all sin and stuff. But it was still there.
And it has awesome sayings.
- An apple a day keeps the doctor away. (LM was chanting that for a couple of weeks. School indoctrination!)
- Apple of your eye.
- The Big Apple.
- How do you like them apples?
- Upsetting the apple cart.
People LOVE apples! It’s not just me. Right?
And if you love apples, what could be better than apple jam spread all over your warm toast in the morning?
So after we got all of those apples at the orchard and made applesauce galore, we still had a bunch left. And last year I made apple jam. It was awesome! A nice change on the whole fruit jam/jelly thing.
It wasn’t easy to find a recipe either. Lots of apple jelly recipes but not apple JAM. (Still don’t get the idea of jelly. I like the bits and pieces.)
I found some recipe, I guess, since I made some, but I could find the recipe again when I went to make it this year. What gives, Google?
AND I needed it to be artificial-pectin free. Or pectin-in-a-box free. It has citric acid, and I can’t do that.
I know apples have pectin in them, which is just fine for me. And helpful for making pectin-in-a-box free apple jam. I just can’t do the extra citric acid stuff.
I found this post on pectin-free jam. She is using apricots, which got me to thinking about a recipe I got from Happy Girl Kitchen, which was also for apricots. Both recipes have the fruit sit overnight with sugar. That helps break down the fruit and thicken it up for cooking. So I took that idea and used it with apples.
I added cinnamon because…reasons. And then Ta-da! Apple Jam with Cinnamon (Pectin-Free). It’s tasty. Yummy! Oh-so-good!
- 6 lbs Apples (weighed after cored and chopped)
- 4 cups sugar (divided)
- ⅓ cup Lemon Juice
- 2 tbs Cinnamon
- Core and chop apples until you have 6 lbs.
- Put apples in a very large pot. Pour 2 cups of sugar over the apples.
- Cover with a towel and let sit overnight. Up to 24 hours.
- Put the pot on the stove on medium high.
- Add the rest of the sugar and lemon juice.
- Cook uncovered for approximately 45 minutes to 1 hour until the apples are boiled down to about half.
- Keep a watch on it, and stir frequently. It will burn easily, and you don’t want burnt apple jam. Ick!
- Add cinnamon. If you don’t like a lot of cinnamon, you can use 1 tbs or omit it altogether.
- Now, it’s ready to can.
For canning – Spoon into warm jars and can in water bath. (I follow the instructions on the bottom of the Ball Jar box, so I am linking to them here. Someday I will do a canning post because I am digging it.)
Here is a link for the canning pot I use and the canning equipment. If you haven’t canned before, you will need these. Yes, all of the equipment helps a lot. And yes the last two links are affiliate links.