Apples are everywhere and this is the perfect season to make some Spiced Apple Jam. The spices in the jam will make the whole house smell fabulous.
I came across a recipe for making strawberry jam in an empty Domino’s sugar packet. I made it and then realized how easy it was to make homemade preserves.
The inspiration for making this jam was from one of my very good friends, Sudha’s mother. I use pectin in all my preserves. It allows the jam to set perfectly. Be prepared to fill your house with a wonderful aroma.
This jam can be used not only with bread but also with Dosa, Idli, and rotis. My son loves to take this in his lunch box as an accompaniment to many foods he takes.
The spices that I added to the jam can be adjusted to one’s taste. I also use this recipe as a vehicle to empty my fruit basket. Use this recipe during the fall when you go apple picking.
And when you have plenty of apples picked, also try this delicious rhubarb apple crisp recipe for dessert. This is one of our favorites with some vanilla ice cream on top. You could also drizzle some extra apple jam
They store very well without any preservatives. I make a few jars of jam at one time and store them in air-tight containers for up to 6 months.
Preparation time - 30 mins Cooking time - 45 mins Difficulty level - medium
Ingredients needed to make Spiced Apple Jam - (makes around 2 quarts)
- Apple - 5 cups chopped (around 8- 10 apples)
- Sugar - 5 ½ cups (adjust based on how sweet or sour the apples are)
- Fruit pectin - 1 packet (ball or sure jell)
- Water - about 1 -1 ½ cup
- Cinnamon - 2 tsp
- Ground cloves - 1 tsp
- Nutmeg - ½ tsp
- Allspice - ½ tsp
Step-by-Step Process -
Prepare the apples - core and peel the apples. Chop the apple into small pieces.
Cook them in a pressure cooker or in a heavy bottom pot with 1 cup of water. Crush the apples depending on how chunky you want the jam/preserve to be. I have cooked them in a pressure cooker as well as on a stovetop.
Take the cooked apples in a heavy-bottomed stock pot. Slowly stir in the pectin and let it combine well. Bring the mixture to a full rolling boil (boil that cannot be stirred down) over high heat, stirring constantly.
Now add the entire measure of the sugar, stirring constantly. Add all the spices and let it boil well.
Again bring the mixture to a rolling boil. Boil hard for an entire minute, stirring constantly.
After about 5 minutes, ladle the hot jam into containers and leave it undisturbed for around 12 hrs. If after 12 hrs the jam has not set, leave it for another 12 hrs. After this transfer the containers to the refrigerator.
The Apple jam can be canned as well. Follow the directions for sealing the jar as per the manufacturer’s instructions.
- If the jam fails to set overnight outside, usually it sets in the refrigerator.
- Depending on the tartness of the apples, the sugar quantity can be increased or decreased.
- It is very critical that the mixture boils in a rolling boil, to ensure the proper setting of the jam.
Other Apple Recipes
- Apple - Chocolate Chip Muffins
- Apple And Sweet Potato Subzi
- Baked Apple Chips Recipe
- Apple Muffins With Cinnamon Apple Crumbs
Recipe
Equipment
- ▢ Pressure Cooker Or Heavy Bottomed pan
- ▢ Stove
Ingredients
- ▢ 5 cup Apple Chopped (around 8- 10 apples)
- ▢ 5 ½ cups Sugar adjust based on how sweet or sour the apples are
- ▢ 1 pouch Fruit pectin ball or sure jell
- ▢ 1 ½ cup Water
- ▢ 2 teaspoon Cinnamon -
- ▢ 1 teaspoon Ground cloves
- ▢ ½ teaspoon Nutmeg
- ▢ ½ teaspoon All spice
Instructions
- Prepare the apples - core and peel the apples. Chop the apple into small pieces.
- Cook them in a pressure cooker or in heavy bottom pot with 1 cup of water. Crush the apples depending on how chunky you want the jam/preserve to be. I have cooked them in pressure cooker as well on stove top.
- Take the cooked apples in heavy bottom stock pot. Slowly stir in the pectin and let it combine well. Bring the mixture to a full rolling boil (boil that cannot be stirred down) over high heat, stirring constantly.
- Now add the entire measure of the sugar, stirring constantly. Add all the spices and let it boil well.
- Again bring the mixture to a rolling boil. Boil hard for an entire minute, stirring constantly.
- After about 5 mins, ladle the hot jam into containers and leave it undisturbed for around 12 hrs. If after 12 hrs the jam has not set, leave it for another 12 hrs. After this transfer the containers to the refrigerator.
- The Apple jam can be canned as well. Follow the directions for sealing the jar as per the manufacturer’s instructions.
Notes
- If the jam fails to set overnight outside, usually it sets in the refrigerator.
- Depending on the tartness of the apples, the sugar quantity can be increased or decreased.
- It is very critical that the mixture boils in rolling boil, to ensure proper setting of the jam.
Nutrition
More Apple Recipes
- Instant Green Apple Pickle
- Apple Turnover With Phyllo (Filo) Pastry Sheets
- Cinnamon Glazed Apple Bread
- Baked Apple Roses With Puff Pastry
Spiced Apple Jam
Equipment
- Pressure Cooker Or Heavy Bottomed pan
- Stove
Ingredients
- 5 cup Apple Chopped (around 8- 10 apples)
- 5 ½ cups Sugar adjust based on how sweet or sour the apples are
- 1 pouch Fruit pectin ball or sure jell
- 1 ½ cup Water
- 2 teaspoon Cinnamon –
- 1 teaspoon Ground cloves
- ½ teaspoon Nutmeg
- ½ teaspoon All spice
Instructions
- Prepare the apples – core and peel the apples. Chop the apple into small pieces.
- Cook them in a pressure cooker or in heavy bottom pot with 1 cup of water. Crush the apples depending on how chunky you want the jam/preserve to be. I have cooked them in pressure cooker as well on stove top.
- Take the cooked apples in heavy bottom stock pot. Slowly stir in the pectin and let it combine well. Bring the mixture to a full rolling boil (boil that cannot be stirred down) over high heat, stirring constantly.
- Now add the entire measure of the sugar, stirring constantly. Add all the spices and let it boil well.
- Again bring the mixture to a rolling boil. Boil hard for an entire minute, stirring constantly.
- After about 5 mins, ladle the hot jam into containers and leave it undisturbed for around 12 hrs. If after 12 hrs the jam has not set, leave it for another 12 hrs. After this transfer the containers to the refrigerator.
- The Apple jam can be canned as well. Follow the directions for sealing the jar as per the manufacturer’s instructions.
Notes
- If the jam fails to set overnight outside, usually it sets in the refrigerator.
- Depending on the tartness of the apples, the sugar quantity can be increased or decreased.
- It is very critical that the mixture boils in rolling boil, to ensure proper setting of the jam.
