Unlock the vibrant flavors of fall with this easy apple jam canning recipe. This guide will walk you through creating delicious, homemade apple jam, perfect for spreading on toast, filling pastries, or gifting to loved ones. Preserving your harvest ensures you can enjoy the taste of apple season year-round, saving you money and offering a healthier alternative to store-bought options.
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Key Ingredients for Apple Jam Canning
- 2.5 kg (approximately 5-6 lbs) of firm, tart apples (such as Granny Smith, Honeycrisp, or a mix)
- Juice of 1-2 lemons (about 2-4 tablespoons)
- 1.2 kg (approximately 6 cups) granulated sugar
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 teaspoon ground nutmeg (optional)
How to Make Apple Jam Canning
This apple jam canning recipe is wonderfully straightforward, promising a delightful homemade spread that’s both simple to make and incredibly satisfying. Its rich, sweet-tart flavor profile and perfectly spreadable texture will quickly make it a breakfast and dessert staple. With a prep time of about 30 minutes and a cooking time of around 1-2 hours, you’ll be enjoying this homemade goodness in no time.
Step-by-Step Instructions
- Prepare the Apples: Wash your apples thoroughly. You can choose to peel them or leave the skins on for added color and texture; this is personal preference. Core the apples and chop them into small, uniform pieces. Aim for pieces about 1/2 inch in size, as they’ll cook down considerably.
- Pre-cook the Apples: Place the chopped apples in a large, heavy-bottomed pot or Dutch oven. Add the lemon juice. The lemon juice not only adds a bright, fresh flavor but also helps the apples retain their natural pectin, crucial for jam setting. Stir well to coat the apples.
- Cook Down the Apples: Cook the apples over medium heat, stirring occasionally, until they soften. This process can take anywhere from 15-30 minutes, depending on the variety of apples and how small you’ve chopped them. You want them to be tender and beginning to break down. You can mash them slightly with a potato masher or the back of a spoon at this stage if you prefer a smoother jam.
- Add Sugar and Spices: Once the apples have softened, stir in the granulated sugar. If you’re using cinnamon and nutmeg, add those now as well. Continue to stir until the sugar is completely dissolved. This is important to prevent crystallization later on.
- Boil the Jam: Bring the mixture to a rolling boil over medium-high heat. A rolling boil is one that cannot be stirred down. Stir frequently to prevent scorching on the bottom of the pot.
- Test for Setting: The jam will continue to thicken as it boils. This process can take 30 minutes to 1.5 hours. To test if the jam has reached its setting point, you can use a candy thermometer (it should reach 220°F or 104°C) or the “plate test”: place a small plate in the freezer for a few minutes, then spoon a small amount of hot jam onto the cold plate. Let it sit for a minute, then push it gently with your finger. If the surface wrinkles, it’s ready. If it still runs, continue boiling and testing every 5-10 minutes.
- Skim and Ladle: Once the jam has reached its setting point, remove it from the heat. Carefully skim off any foam that has risen to the surface with a spoon.
- Prepare Canning Jars: While the jam is cooking, ensure your canning jars, lids, and bands are clean and sterilized. You can do this by boiling them in water for at least 10 minutes. Keep them hot until ready to fill.
- Fill Jars: Carefully ladle the hot jam into the hot, sterilized jars, leaving about 1/4 inch headspace at the top. Remove any air bubbles by sliding a non-metallic spatula or chopstick around the inside edge of the jar. Wipe the rims of the jars clean with a damp cloth to ensure a good seal.
- Apply Lids and Bands: Place a new, sterilized lid onto each jar and screw on the band fingertip tight.
- Process in Water Bath: Place the filled jars into a boiling water bath canner. Ensure the water level covers the jars by at least 1 inch. Bring the water to a rolling boil, then process the jars for 10 minutes (adjust processing time for altitude if necessary).
- Cool and Check Seals: Carefully remove the jars from the canner using a jar lifter and place them on a towel-lined counter to cool completely. You will likely hear a “ping” as the lids seal. Let them cool undisturbed for 12-24 hours. After cooling, check that the lids are sealed by pressing down on the center. If the lid doesn’t flex up and down, it’s sealed properly.
Why You’ll Love This Apple Jam Canning
You’ll absolutely adore this apple jam canning recipe for its pure, unadulterated taste of autumn sunshine. Unlike some store-bought jams that can be overly sweet or artificial, this homemade version bursts with the vibrant, slightly tart flavor of fresh apples, enhanced by a hint of warm spice if you choose. Imagine the satisfaction of opening a jar of your own beautifully crafted jam, knowing you’ve captured the essence of the season without the premium price tag.
This homemade apple jam offers incredible value, saving you money compared to purchasing specialty jams, and the process itself is incredibly rewarding. Think of it as an investment in deliciousness that pays dividends every time you spread it on your morning toast or swirl it into yogurt. It’s a delightful way to enjoy apples year-round and a perfect homemade gift that’s always appreciated more than something from the shelf.
Storing and Reheating Tips
Proper storage is key to enjoying your apple jam canning creations long after the harvest.
- Unopened Jars: Once processed and sealed, store your jars of apple jam in a cool, dark, and dry place, such as a pantry or basement. Properly sealed jars can last for at least 12 to 18 months, retaining optimal flavor and quality.
- Opened Jars: After opening a jar of apple jam, it should be refrigerated. It will stay fresh for approximately 3-4 weeks in the refrigerator. Always use clean utensils when scooping jam out of the jar to prevent introducing bacteria.
- Freezing: While canning is the preferred method of preservation for long-term storage, you can freeze jam, though the texture might change slightly upon thawing. Transfer the jam to freezer-safe containers, leaving about 1 inch of headspace to allow for expansion. Frozen jam will remain good for up to 6-8 months. Thaw it in the refrigerator before use.
Final Thoughts
This apple jam canning recipe is a simple yet profound way to capture the essence of fall. Embrace the satisfaction of creating your own delicious, wholesome jam and enjoy the taste of homemade goodness all year long. Give it a try today – your pantry (and your taste buds!) will thank you.
Read more also:
- Strawberry Vanilla Bean Jam Recipe
- No-Sugar Added Strawberry Jam
- Peach and Lavender Jam
- Canning Fruit Syrups Homemade Recipe
- Our Pinterest
Apple Jam Canning
Unlock the vibrant flavors of fall with this easy apple jam canning recipe. This guide will walk you through creating delicious, homemade apple jam, perfect for spreading on toast, filling pastries, or gifting to loved ones. Preserving your harvest ensures you can enjoy the taste of apple season year-round, saving you money and offering a healthier alternative to store-bought options.
Ingredients
Equipment
Method
- Wash your apples thoroughly. You can choose to peel them or leave the skins on for added color and texture; this is personal preference. Core the apples and chop them into small, uniform pieces. Aim for pieces about 1/2 inch in size, as they’ll cook down considerably.2.5 kg firm, tart apples
- Place the chopped apples in a large, heavy-bottomed pot or Dutch oven. Add the lemon juice. The lemon juice not only adds a bright, fresh flavor but also helps the apples retain their natural pectin, crucial for jam setting. Stir well to coat the apples.2.5 kg firm, tart apples, 2 tablespoons lemon juice
- Cook the apples over medium heat, stirring occasionally, until they soften. This process can take anywhere from 15-30 minutes, depending on the variety of apples and how small you’ve chopped them. You want them to be tender and beginning to break down. You can mash them slightly with a potato masher or the back of a spoon at this stage if you prefer a smoother jam.2.5 kg firm, tart apples
- Once the apples have softened, stir in the granulated sugar. If you’re using cinnamon and nutmeg, add those now as well. Continue to stir until the sugar is completely dissolved. This is important to prevent crystallization later on.2.5 kg firm, tart apples, 1.2 kg granulated sugar, 0.5 teaspoon ground cinnamon, 0.25 teaspoon ground nutmeg
- Bring the mixture to a rolling boil over medium-high heat. A rolling boil is one that cannot be stirred down. Stir frequently to prevent scorching on the bottom of the pot.
- The jam will continue to thicken as it boils. This process can take 30 minutes to 1.5 hours. To test if the jam has reached its setting point, you can use a candy thermometer (it should reach 220°F or 104°C) or the “plate test”: place a small plate in the freezer for a few minutes, then spoon a small amount of hot jam onto the cold plate. Let it sit for a minute, then push it gently with your finger. If the surface wrinkles, it’s ready. If it still runs, continue boiling and testing every 5-10 minutes.
- Once the jam has reached its setting point, remove it from the heat. Carefully skim off any foam that has risen to the surface with a spoon.
- While the jam is cooking, ensure your canning jars, lids, and bands are clean and sterilized. You can do this by boiling them in water for at least 10 minutes. Keep them hot until ready to fill.
- Carefully ladle the hot jam into the hot, sterilized jars, leaving about 1/4 inch headspace at the top. Remove any air bubbles by sliding a non-metallic spatula or chopstick around the inside edge of the jar. Wipe the rims of the jars clean with a damp cloth to ensure a good seal.
- Place a new, sterilized lid onto each jar and screw on the band fingertip tight.
- Place the filled jars into a boiling water bath canner. Ensure the water level covers the jars by at least 1 inch. Bring the water to a rolling boil, then process the jars for 10 minutes (adjust processing time for altitude if necessary).
- Carefully remove the jars from the canner using a jar lifter and place them on a towel-lined counter to cool completely. You will likely hear a “ping” as the lids seal. Let them cool undisturbed for 12-24 hours. After cooling, check that the lids are sealed by pressing down on the center. If the lid doesn’t flex up and down, it’s sealed properly.
Notes
Proper storage is key. Unopened jars store in a cool, dark, dry place for 12-18 months. Opened jars require refrigeration and last 3-4 weeks. Jam can also be frozen for 6-8 months, though texture may change.