Once fall hits, you can bet I'm making a jar of apple jam (without pectin) to eat with my morning sourdough toast or homemade oatmeal bagel. With just 30 minutes in the kitchen and a few spices, you'll have the best homemade fall jam.
Quick Look: Apple Jam (Without Pectin)
- Servings: 12 servings (just a small batch)
- Kitchen Timing: 30 minutes of cooking, 1 hour of chilling
- Flavor Profile: Tartness from the Granny Smith apples with warm fall spices.
- Leftover Tips: The jam will last about 2+ weeks in the fridge, or you can store it in the freezer for 2+ months.
- Skill Level: Beginner
- What You'll Learn: Everything you need to make jam from scratch, including how long to cook the jam so it's the perfect consistency.
- Why You'll Love This Recipe: It's easier than you may think to make jam at home. Once you master the technique, you can make other flavors like no pectin cranberry jam or orange marmalade.
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I think at this point, I've made just about every flavor of jam there is!
At least that's what it feels like after spending the summer making homemade strawberry jam, blackberry jam (with my aunt's garden blackberries), and even red plum jam.
So once fall hit, I knew I had to make a fall inspired jam. This recipe is made with Granny Smith apples (although any variety would work). Plus, all of my favorite fall spices (you know...the ones we all love in our holiday apple pies).
As you learn how to make homemade jam, you might just be inspired to continue growing your baking skills. Be sure to join my email list and grab my guide to becoming a better baker.
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Ingredients You Need
- Granny Smith apples: I love the tartness that Granny Smith apples bring, but really any variety of apple will work. Make sure they've been peeled, cored, and diced. If you like a chunkier jam, dice the apple into slightly larger pieces (no larger than ½ inch or 13 mm).
- Granulated sugar: This will balance out the tartness of the apples and help achieve the correct texture.
- Water: I always add a little water to ensure the fruit doesn't burn as it starts to cook down.
- Lemon juice: To add another pop of acidity.
- Ground cinnamon, nutmeg, allspice, and cloves: Feel free to play around with the ratios of each spice if there's one flavor you particularly like.
Check out the recipe card by scrolling down for the exact measurements.
How To Make Apple Jam Without Pectin
Step 1: First, add all of the ingredients to a saucepan, including the apples, granulated sugar, water, lemon juice, and all the spices. Cook over medium-high heat just until it starts to boil.
Step 2: Next, reduce the heat to medium, and continue to cook, stirring often to ensure the fruit doesn't burn, until the apples have thickened.
Step 3: To know that your jam is thick enough, you'll want to perform the cold plate test. Place a plate in the fridge or freezer to chill. Then, place a small dollop of jam on the chilled plate. If the jam stiffens (like the photo shows), then it’s fully cooked. If there's liquid that runs from the jam, you'll want to continue cooking it.
Step 4: Transfer the jam to a jar or bowl to stop the cooking process. Allow it to cool in the fridge for at least an hour. During this time, the jam will continue to thicken.
Jessica's Expert Tips
- Storage: This recipe makes the perfect small batch apple jam. But if you don't finish it all right away, it will last for 2+ weeks in the fridge or 2+ months when stored in the freezer.
- If you notice sugar gets stuck on the side of the saucepan, dip a pastry brush in cold water and brush it back down into the pan.
- Any foam that you see on top of the jam as it cooks can just be skimmed off with a spoon. It doesn't really affect the taste, so it's more of an appearance thing.
FAQs for Apple Jam
This recipe hasn't been formulated for canning, so I wouldn't recommend it.
This happens when you overcook the jam. Also keep in mind that the jam will continue to thicken as it cools.
If the jam is too hard to scoop out of the jar, warm it for 15-20 seconds in the microwave to soften it. Next time, make sure to pay attention to the cold plate test so you don't take the jam too far.
It's because you haven't cooked the jam long enough. Make sure to keep cooking until your jam passes the cold plate test (like I show above), where the jam stiffens upon contact with the plate.
More Jam Recipes
Love this recipe? Please leave a 5-star ⭐⭐⭐⭐⭐ rating in the recipe card below. Have questions as you're cooking? Leave a comment below, and I'll help!
Apple Jam (Without Pectin)
Equipment
- medium sized sauce pan
- spoon
- chilled plate
Ingredients
- 2 large Granny Smith apples peeled, cored, and small diced
- ¾ cup granulated sugar
- ¼ cup water
- 1 tablespoon lemon juice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground cloves
Instructions
- Heat apples, granulated sugar, water, lemon juice, cinnamon, nutmeg, allspice, and cloves over medium high heat in a medium sized saucepan until boiling.
- Reduce the heat to medium. Cook, stirring often, until the fruit has thickened. To test that the jam is thick enough, place a plate in the refrigerator until chilled. Place a small dollop of jam on the chilled plate. If the jam stiffens, it’s fully cooked. If liquid runs from the jam, it needs to continue cooking.
- Transfer jam to a small bowl, and refrigerate for 1 hour until fully cooled.
- Store in an airtight container in the refrigerator for up to 2+ weeks.
Tyler
Really loved the flavor of this!