Dieser Beitrag ist auch verfügbar auf:
Deutsch
This homemade apple jam is fruity, delicate and aromatic. It tastes delicious on bread, with pancakes, on desserts or in pastries. The jam is easy and quick to make yourself with few ingredients. A detailed apple jam recipe with exact quantities and step-by-step instructions can be found below.
What kind of apple?
You can use any apple variety for the apple jam. However, the taste, consistency and cooking time of the jam will depend on the variety you choose.
If you use sweet apples for the recipe, you may want to add some citric acid or lemon juice to the jam, as I did. This will not only make it taste sweet, but it will have a tart note.
If your apples are sour, you can omit lemon. With sour, unripe apples you also get a jam of thicker consistency, because such apples have a higher pectin content.
If you have very juicy apples, you may have to cook the jam a little longer to thicken it.
If you use an aromatic apple variety for the recipe, your jam will also have a special fragrance.
Simple apple jam recipe without gelling agent
For my apple jam recipe, you don’t need a gelling agent, so you don’t need preserving sugar. This is because apples are naturally high in pectin. Pectin is a natural gelling agent that makes the jam thick.
This property of apples is also exploited in the zefir recipe.
By the way, I made my blackcurrant jam with apple pectin and no preserving sugar.
In addition, the apple jam recipe you’ll find in the recipe box here at the end of the post is very simple. You cut apples into pieces and cook them together with sugar. Then you puree them, simmer the puree briefly and transfer it to canning jars.
Refine with vanilla or cinnamon
You can refine your jam with vanilla or cinnamon. Add the amount of it according to taste.
I added some vanilla bean to the jam. Alternatively, you can also use vanilla sugar or vanilla paste.
Fine or with fruit pieces
I have the apple jam finely pureed. Instead, you can make it with whole pieces of fruit.
In this case, simmer the apple mixture without stopping until the desired consistency. Just before the jam is ready, you refine it with vanilla or cinnamon, depending on your taste.
For breakfast, dessert, pastry
The apple jam can be used and served in many ways. It is perfect for a sweet breakfast or dessert.
The jam tastes delicious as a spread with freshly baked
You can also serve it with pancakes. Serve the jam for example with
For various desserts you can use the fruity jam as a sauce. For example, put it on plombir ice cream.
In addition, the jam is ideal for filling cakes and pastries. Maybe you have already tried my piroshki with apple jam. You can also fill the sweet buns with crumbs or the shortbread korzhiki with it.
This apple jam is
- fruity,
- delicate,
- very tasty,
- aromatic,
- without preserving sugar or gelling agent,
- easy and quick to make,
- ideal on bread, with pancakes, as a fruity sauce or for pastries.
How to make apple jam: tips and tricks
- You can make the jam with any kind of apple. Note, however, my notes here above.
- It is best not to peel apples, because the skin contains important nutrients and most of the pectin.
- You can omit vanilla from the recipe. Or refine the jam additionally with cinnamon.
- You can adjust the amount of citric acid to your liking, depending on what kind of apple you have. Instead of citric acid powder, you can also use freshly squeezed lemon juice.
- Store the preserved homemade jam in a cool and dark place. Store already opened preserving jars** with the jam in the refrigerator.
Did you make apple jam using this recipe? I look forward to your result, your star rating and your comment here below, how it turned out and tasted to you.
Looking for more recipes with apples? Try it:
- Buchty with apple-cinnamon filling – aromatic yeast rolls
- Apple-cherry solozhenik – recipe for old Ukrainian dessert
- Applesauce cake vegan: moist pound cake with applesauce
Apple jam
Equipment
- sterilized preserving jars or screw jars
Ingredients
- 500 g apples cored
- 250 g sugar**
- 1/4 tsp vanilla bean**
- 1 sea tip citric acid powder food grade
Instructions
- Cut cored apples into small cubes and put them in a saucepan.
- Add sugar and citric acid.
- Heat the apple mixture slowly over low heat, stirring occasionally, until juice is formed and sugar is dissolved.
- Now bring the apple mixture to a boil and simmer with the lid on until the apple pieces are very soft. (It took about 25 minutes for me).
- Take the apple mixture off the heat and puree it finely with a hand blender.
- Add vanilla and blend until smooth.
- Place the apple mixture back on the stove, bring to a boil and simmer with the lid open a wide crack, stirring occasionally (careful, splatters hot!) for about 5 - 10 minutes until it thickens a bit.
- Immediately pour the hot apple jam into sterilized preserving or screw jars, seal, and let cool.
Notes
- It is best not to peel apples, because the peel contains important nutrients and most of the pectin.
- Vanilla can be omitted or the jam can be additionally refined with cinnamon.
- You can adjust the amount of citric acid to your liking, depending on what kind of apple you have. Instead of citric acid powder, you can also use freshly squeezed lemon juice.
- Note the detailed tips and tricks for making the apple jam at the top of the post.
If you are using Pinterest, you can pin the following picture:
