Introduction

Apple jam is a delightful way to capture the cozy flavors of autumn in a jar. Made from tart Bramley apples and warm cinnamon, this homemade jam is perfect for spreading on toast or adding to desserts.

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. In a large saucepan, combine the chopped apples, caster sugar, and 350ml water. Bring to a gentle simmer, stirring occasionally to dissolve the sugar.
Step 2: Cook gently for 30 minutes, stirring regularly, until the apples have collapsed and softened.
Step 3: Stir in the lemon juice and add the cinnamon stick. Continue to simmer gently for another 2-3 minutes until the mixture thickens and becomes glossy.
Step 4: Remove the chilled plate from the freezer and drop a small spoonful of the jam onto it. Let it sit for a few seconds; it should be fairly firm. If the jam is too runny, return the pan to the heat and simmer for an additional 10-15 minutes. Repeat the plate test.
Step 5: Once ready, remove the cinnamon stick and transfer the jam into clean, sterilised jars. Seal tightly.

Tips & Variations

For a spicier twist, add a pinch of ground nutmeg or cloves along with the cinnamon stick.
Use Granny Smith apples if you prefer a tarter flavor instead of Bramley.
Ensure jars and lids are properly sterilised by boiling them in water before filling to keep your jam fresh longer.
If you like a smoother texture, pulse the cooked mixture briefly with a hand blender before the final simmer.

Storage

Store sealed jars in a cool, dry place for up to three months. Once opened, keep the jam refrigerated and consume within one month. To reheat, warm gently in a saucepan or microwave before serving if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of apple for this jam?

Yes, you can substitute Bramley apples with other cooking apples like Granny Smith. Just keep in mind that the flavor and tartness may vary slightly.

Do I need to add pectin for the jam to set?

No, the natural pectin in the apples combined with the lemon juice is enough to help this jam set without added pectin.

Apple Jam Recipe

Print Recipe

★★★★★

4.9 from 120 reviews

A delightful homemade apple jam recipe made with Bramley apples, sugar, lemon juice, and a hint of cinnamon. This easy-to-make jam is gently simmered to achieve a thick, glossy texture, perfect for spreading on toast or adding to desserts.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: Approximately 4 to 5 medium jars (about 1.2 liters) 1x
Category: Preserves
Method: Stovetop
Cuisine: British

Ingredients

Scale

Ingredients

1kg Bramley apples, peeled, cored and chopped
250g caster sugar
½ lemon, juiced
1 cinnamon stick
350ml water

Instructions

Prepare Ingredients: Peel, core, and chop 1kg of Bramley apples to get them ready for cooking. Juice half a lemon and set aside.
Start Simmering: Place a small plate into the freezer to chill. In a large saucepan, combine the chopped apples, caster sugar, and 350ml of water. Bring this mixture to a simmer over medium heat, stirring to help dissolve the sugar.
Cook Apples: Simmer the mixture gently for about 30 minutes, stirring regularly until the apples have softened and collapsed, creating a thick base for the jam.
Add Lemon and Cinnamon: Stir in the lemon juice and add the cinnamon stick. Continue to simmer gently for another 2 to 3 minutes to infuse the flavors and thicken the jam further.
Test Thickness: Remove the chilled plate from the freezer and drop a small amount of the jam mixture onto it. Let it stand for a few seconds to see if it firms up. If the jam remains runny, return the saucepan to heat and simmer for an additional 10 to 15 minutes.
Final Test and Jar: Repeat the plate test by putting the plate back in the freezer, then dropping a fresh amount of jam on it. Once it is thick and set, remove the cinnamon stick and pour the hot jam into clean, sterilized jars.
Seal and Store: Seal the jars properly and store them in a cool, dry place. The jam will keep for up to three months unopened. Once opened, refrigerate and consume within one month.

Notes

Use Bramley apples for their perfect balance of tartness and natural pectin, which helps jam set.
Ensure jars are thoroughly sterilized to prevent spoilage.
Adjust sugar quantity to taste but be aware that sugar also acts as a preservative.
The plate test is crucial to check jam setting without a thermometer.
Add more lemon juice if you prefer a tangier jam.
Remove cinnamon stick before bottling to avoid overpowering flavor.
Store unopened jars in a cool, dry place away from sunlight to maximize shelf life.

Keywords: apple jam, homemade jam, Bramley apples, cinnamon apple jam, preserve recipe