Apple Jam Recipe
Introduction
Apple jam is a comforting and versatile spread made from fresh Bramley apples and warm cinnamon. It’s easy to prepare and perfect for adding a sweet, tangy touch to toast, desserts, or cheese boards.
Ingredients
- 1kg Bramley apples, peeled, cored and chopped
- 250g caster sugar
- ½ lemon, juiced
- 1 cinnamon stick
- 350ml water
Instructions
- Step 1: Put a small plate in the freezer to chill while you cook the jam.
- Step 2: In a large saucepan, combine the chopped apples, caster sugar, and water. Bring to a simmer over medium heat, stirring to dissolve the sugar.
- Step 3: Cook gently, stirring regularly, for about 30 minutes until the apples have broken down and the mixture is soft.
- Step 4: Stir in the lemon juice and add the cinnamon stick. Continue to simmer gently for 2-3 minutes until the mixture becomes thick and glossy.
- Step 5: Remove the chilled plate from the freezer and drop a little jam onto it. Let it sit for a few seconds; it should feel fairly firm. If it’s still runny, return the pan to the heat and simmer for another 10-15 minutes.
- Step 6: Repeat the plate test to confirm the jam is set. Once ready, remove the cinnamon stick.
- Step 7: Pour the jam into clean, sterilised jars and seal tightly.
Tips & Variations
- For a smoother texture, blend the jam slightly before adding the lemon juice and cinnamon stick.
- Swap the cinnamon stick for a star anise or add a splash of vanilla extract for a different flavor profile.
- If you prefer a less sweet jam, reduce the caster sugar to 200g.
Storage
Store the sealed jars in a cool, dry place for up to three months. Once opened, keep the jam refrigerated and use within one month. Reheat gently if desired before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of apples for this jam?
Yes, but Bramley apples are preferred for their tartness and texture. Using sweeter apples will result in a less tangy jam.
Do I need to sterilise the jars?
Yes, sterilising jars helps preserve the jam safely and extends its shelf life. You can sterilise jars by boiling them in water or using a hot oven method.
