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Great last minute gift! Easy and tasty Apple Jam with Cinnamon (Pectin Free) |

Apple Jam with Cinnamon (Pectin Free)

  • Author: Tia
  • Total Time: 1 hour 30 mins
  • Yield: 6 pints 1x


Units Scale
  • 6 lbs Apples (weighed after cored and chopped)
  • 4 cups sugar (divided)
  • 1/3 cup Lemon Juice
  • 2 tbs Cinnamon


  1. Core and chop apples until you have 6 lbs.
  2. Put apples in a very large pot. Pour 2 cups of sugar over the apples.
  3. Cover with a towel and let sit overnight. Up to 24 hours.
  4. Put the pot on the stove on medium high.
  5. Add the rest of the sugar and lemon juice.
  6. Cook uncovered for approximately 45 minutes to 1 hour until the apples are boiled down to about half.
  7. Keep a watch on it, and stir frequently. It will burn easily, and you don’t want burnt apple jam. Ick!
  8. Add cinnamon. If you don’t like a lot of cinnamon, you can use 1 tbs or omit it altogether.
  9. 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.

  • Prep Time: 30 mins
  • Cook Time: 60 mins