Apple Jam
A delightful spread that captures the essence of autumn with its sweet and slightly tart flavor, perfect for spreading on toast or using in baking.
Ingredients
Main Ingredients
- 6 large large apples (a mix of Granny Smith and Honeycrisp) These apples are juicy and crispy, contributing both tartness and sweetness to your jam.
- 2.5 cups granulated sugar This creamy sweetener will help balance the tartness of the apples while providing the necessary texture to your jam.
- 5 pod cardamom pods Crushed; these aromatic spices add a warm and unique flavor to the mix.
- Juice of 2 lemons (divided) juice of 2 lemons Fresh lemon juice brightens the flavor of your jam and helps preserve the beautiful color of the apples.
Instructions
Preparation
- Fill a large bowl with cold water and add the juice of one lemon to prevent apples from browning.
- Peel, core, and quarter the apples, then add them to the lemon water as you work.
Cooking
- Remove the apples from the water, discard the water, and finely dice the apples.
- In a heavy-bottomed pot, add diced apples, granulated sugar, crushed cardamom pods, and the juice of the second lemon. Stir well and bring to a boil.
- Boil the mixture uncovered, stirring often, for about 30 to 40 minutes until it thickens. Use a stick blender to blend slightly for a smoother texture, if desired.
- Ladle the jam into clean, sterilized jars, cover tightly, and let them cool before refrigerating.
Notes
Store your homemade Apple Jam in the refrigerator for up to 2 to 3 weeks or freeze for longer storage. Consider adding a pinch of cinnamon or ginger for extra flavor.