Apple jam is a classic British preserve, loved for its delicate sweetness and subtle tartness. It’s a wonderful way to use up a glut of apples and brings a taste of autumn to your breakfast table all year round. This recipe is simple, uses everyday UK ingredients, and gives you a beautifully spreadable jam perfect for toast, scones, or baking.
Ingredients
- 1.5 kg cooking apples (such as Bramley or Grenadier)
- 1 kg granulated sugar
- 200 ml water
- Juice of 1 large lemon (about 2 tbsp)
- 1 cinnamon stick (optional)
Instructions
- Prepare the apples: Peel, core, and chop the apples into small pieces (about 1-2cm cubes). Place them in a large, heavy-based saucepan.
- Add water and lemon juice: Pour the water and lemon juice over the apples. The lemon juice helps preserve the colour and adds brightness to the flavour.
- Cook the apples: Place the saucepan over medium heat. Add the cinnamon stick if using. Stir occasionally, and cook for 10-15 minutes until the apples have softened and started to break down. Use a potato masher or fork to mash any large pieces.
- Add the sugar: Remove the pan from the heat. Add the sugar, stirring until it’s completely dissolved (this is important to avoid crystallisation later). Return the pan to the heat.
- Boil the jam: Increase the heat and bring the mixture to a rolling boil. Stir frequently to prevent sticking. Boil for 15-25 minutes, or until the jam reaches setting point (see tips below). Skim off any foam that forms on the surface.
- Test for setting point: To check if your jam is ready, place a small plate in the freezer for a couple of minutes. Drop a spoonful of jam onto the cold plate, wait 30 seconds, then push it with your finger. If it wrinkles and holds its shape, the jam is set. If not, boil for a few more minutes and test again.
- Remove cinnamon stick: If you used a cinnamon stick, fish it out and discard.
- Pot the jam: Sterilise your jars by washing them in hot soapy water and drying them in a low oven (140°C/fan 120°C/gas 1) for 15 minutes. Pour the hot jam into the warm jars using a ladle and a funnel, leaving a small gap at the top. Seal immediately with sterilised lids.
- Cool and store: Allow the jars to cool completely before labelling. Store in a cool, dark place. Refrigerate after opening.
Tips
- Substitutions: Bramley apples are traditional, but any tart UK cooking apple works well. You can also mix in dessert apples for a sweeter jam, but reduce the sugar slightly if you do.
- Setting point: Apples are naturally high in pectin, so jam should set well. If it’s runny, try boiling for a few more minutes. Avoid overcooking, as this can make the jam too thick.
- Sterilising jars: Always sterilise jars and lids to prevent spoilage. Use freshly washed, hot jars and fill them while the jam is still hot.
- Prevent crystallisation: Make sure the sugar is fully dissolved before boiling. Stir gently and avoid scraping crystallised sugar from the pan sides.
Serving Suggestions
- Spread generously on buttered toast, crumpets, or scones for a classic British teatime treat.
- Use as a filling for Victoria sponge cake, Swiss rolls, or thumbprint biscuits.
- Swirl into porridge or yoghurt for a fruity breakfast twist.
- Serve alongside a cheeseboard, especially with mature cheddar or creamy brie.
Variations
- Spiced apple jam: Add 1/2 tsp ground cinnamon, a pinch of nutmeg, or a few cloves for a warming autumnal flavour.
- Apple and ginger jam: Stir in 2 tbsp finely chopped stem ginger or 1 tsp ground ginger when adding the sugar.
- Apple and blackberry jam: Replace 300g of apples with 300g fresh or frozen blackberries. Add them at the same time as the apples.
- Reduced sugar: For a less sweet jam, use 750g sugar and increase cooking time slightly. Keep refrigerated and eat within 3 weeks, as lower sugar jams don’t keep as long.
Storage and Reheating
Properly sealed and sterilised jars of apple jam can be kept in a cool, dark cupboard for up to 1 year. Once opened, store the jam in the fridge and use within 4 weeks. For homemade jams without added preservatives, always use clean spoons to prevent contamination. Do not attempt to reheat or reboil jam in the jar; if you need to reboil for setting, do it before potting and reseal in fresh, sterilised jars.
Frequently Asked Questions
- Can I use ordinary eating apples instead of cooking apples?
- Yes, you can use eating apples, but bear in mind they are sweeter and contain less pectin than cooking apples. The jam may be softer and less tart. If you want a firmer set, add a tablespoon of lemon juice or a small amount of commercial pectin.
- Why did my apple jam turn out too runny?
- Jam that is too runny usually hasn’t reached setting point. Return the mixture to the pan and boil for a few more minutes, testing again on a cold plate. Make sure you’ve used enough lemon juice, as the acid helps the pectin set.
- How do I know if my jars are properly sealed?
- After filling and sealing the jars, as they cool, you should hear a ‘pop’ as the vacuum forms. The lids should be concave and not pop up when pressed. If a jar doesn’t seal, keep it in the fridge and use within a few weeks.
- Is it safe to reduce the sugar in this recipe?
- You can reduce the sugar slightly, but sugar acts as both a sweetener and preservative. Lower-sugar jams have a shorter shelf life and should be kept refrigerated and eaten sooner. The setting may also be softer.
- Can I freeze apple jam?
- Yes, apple jam freezes well. Allow the jam to cool completely, then transfer to freezer-safe containers, leaving some space for expansion. Defrost in the fridge before use. Freezing is a good option if you make a low-sugar batch or don’t want to process jars for long-term storage.
- What if I don’t have a sugar thermometer?
- You don’t need a sugar thermometer for apple jam. The cold plate test described above is reliable for checking setting point, and is the traditional British method for home preserves.