Description
This homemade apple jam captures the essence of autumn in a jar. With just three simple ingredients – apples, sugar, and lemon juice – it offers a perfect balance of sweetness and tartness. The chunky texture and rich apple flavor make it a versatile spread that’s delicious on toast, pastries, or even as a glaze for meats.
Ingredients
Scale
- 4 lbs chopped apples about 16 cups when peeled, cored, and cut into 1/4 to 1/2-inch dice
- 4 cups granulated sugar
- 1/2 cup lemon juice
Instructions
- Combine diced apples, sugar, and lemon juice in a large bowl. Mix gently and refrigerate for at least 4 hours or overnight.
- Before cooking, place a small plate in the freezer for gel testing later.
- Strain the macerated fruit, reserving the liquid. Boil the reserved liquid in a saucepan, then add the apple pieces.
- Cook over medium-high heat for 20-30 minutes, stirring occasionally to prevent scorching.
- To test for gel consistency, remove the frozen plate from the freezer and place a small amount of jam on it. Return the plate to the freezer for 1 minute. If the jam wrinkles when pushed with your finger, it’s ready. If not, continue cooking and test again in 5-minute intervals.
- Once desired consistency is reached, remove from heat.
- Fill sterilized jars with hot jam, leaving 1/4-inch headspace.
- Process in a water bath canner, by boiling the jars in hot water for 10 minutes, then let sit in the hot water for an additional 5 minutes.
- Remove jars and let cool completely before checking seals.