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    Home » Apple

    Published on: November 3, 2014 by Janice; Updated on: October 8, 2021 Leave a Comment

    Spiced apple jam

    Jump to Recipe Print Recipe
    Two jars of spiced apple jam made with chunks of apple and served with a teaspoon

    Here is an amazing, flavourful spiced apple jam recipe for canning. This homemade apple jam is spiced with cinnamon, cloves and star anise. Easy to make and doesn't require any pectin. Seal the jars using a water bath canning method and you will have apple jam to keep you going until the next apple season.

    As an Amazon Associate I earn from qualifying purchases.spiced apple jam in jars with dried spices and a nutmeg grater

    Apple season spans from end of August to end of October where I live, and we have access to a wide variety of apples at the local markets and the you-pick orchards:

    • get Empire apples, Lobo, and McIntosh apples for snacking on and also for apple sauce and apple butter because they break down when heated (which you can turn into an apple butter pie!)
    • get Cortland apples if you want to bake a pie or a cake (like this maple apple pie or this apple bundt cake with salted caramel
    • get a mixture of apples if you want to make the best apple crisp and if you live alone, you can still make an apple crisp for one in 2 minutes cooking time!

    Macerating apples in a big bowl with sugar and spices to make apple jam in

    If you want to make an apple jam like the recipe below, you can use a combination of apples. If you want a saucier preserve, opt for a mixture of Cortlands and McIntosh apples. For an apple jam with distinct apple pieces, use Cortlands and Russets. They hold their shape, even with extensive cooking.

    spiced apple jam in jars

    In the spirit of fall and hoarding food like a squirrel, I decided my homemade jam stash needed a little more jam. I've made some pretty awesome summertime jams, like rhubarb jam (no pectin, jalapeño jam, and plum jam. And in winter, I like to make three fruit marmalade. But what about autumn? None so far. 

    This homemade jam is like apple pie filling in a jar and the perfect ode to fall. It tastes amazing dolloped on toast, slathered with salted butter. I chose to make it with Russets and Cortlands because they hold their shape better than most other apples, as you can see. Next time, I'd like to try a mixture of Macintosh and Cortlands so that the jam will have a more apple sauce-like texture.


    Two jars of spiced apple jam made with chunks of apple and served with a teaspoon

    One of the easiest ways to make sure your jam will set properly when it cools is to check the jam temperature to make sure you achieve the jam setting temperature, also known as jam setting point. Using a thermometer and a home canning kit (which you can buy on Amazon) will make your life infinitely easier if you are going to make a lot of homemade jams.

    Thermoworks DOT probe thermometer
    Thermoworks DOT
    Thermoworks Thermapen Mk4
    Thermoworks Thermapen
    Thermoworks ThermoPop
    Thermoworks ThermoPop

    spiced apple jam
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    Spiced apple jam

    Prevent your screen from going dark
    This spiced apple jam is flavoured with star anise, cinnamon, and cloves. It's the perfect apple jam for fall! Makes 4 jars.
    Course Breakfast
    Cuisine American
    Keyword spiced apple jam
    Prep Time 20 minutes
    Cook Time 15 minutes
    Total Time 35 minutes
    Servings 70 tablespoons
    Calories 42kcal
    Author Janice

    Equipment

    Big pot
    Thermoworks DOT probe thermometer
    DOT thermometer
    Canning kit
    Mason jars

    Ingredients

    • 1.2 kilograms (2⅔ lb) apples 600 g Russets, diced, and 600 g Cortland, sliced
    • 300 grams (1½ cups) granulated sugar
    • 300 grams (1½ cups) light brown sugar
    • 52.5 mL (3½ tablespoon) fresh lemon juice
    • 1 vanilla bean
    • 1 cinnamon stick
    • 1 star anise
    • 1 pinch ground nutmeg

    Instructions

    • Combine the apples with the sugar, juice, and spices in a pot. Bring to a boil to dissolve the sugar.
    • Transfer the mixture to a container, top with parchment, and store in the fridge overnight.
    • The next day, place the syrupy apple mixture into a large pot and heat on medium-high. Cook the mixture until it reaches 220ºF, stirring constantly.
    • Take the pot off the heat, and let stand for 5 minutes, stirring every so often. Remove the spices and vanilla bean.
    • Transfer the mixture to sterilized jars, leaving a ¼-inch headspace. Process for 10 minutes, then let rest 5 minutes in the canner before transferring jars to a towel-lined tray. Let stand overnight, undisturbed.

    Notes

    Use a thermometer (like the Thermoworks Dot) to make sure you achieve the jam setting point. You can also do the plate test (also known as wrinkle test on a frozen plate) to make sure the set is correct.
    This recipe makes about 4 x 250 mL (1 cup) jars
    Tried this recipe?Mention @bakesomethingawesome or tag #bakesomethingawesome!

    Nutrition

    Calories: 42kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 25mg | Fiber: 1g | Sugar: 10g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

    This recipe was adapted from Preservation Society Home Preserves, which is available to purchase from Amazon.

    Please note this post contains affiliate links to Amazon. As an Amazon Associate I earn from qualifying purchases. If you buy a product I recommend, I will get a small commission, and the price you have to pay will not change in any way.

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    This is a picture of Janice Lawandi

    Hi, I'm Janice! I am a baking-obsessed recipe developer with a PhD in Chemistry who writes about baking and the science of baking.

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