Apple jam
The homemade apple jam is fruity, delicate and aromatic. It tastes delicious on bread, with pancakes, on desserts or in pastries. The jam is easy and quick to make yourself with this recipe with few ingredients.
Servings 620 g
Equipment
- sterilized preserving jars or screw jars
Ingredients
- 500 g apples cored
- 250 g sugar**
- 1/4 tsp vanilla bean**
- 1 sea tip citric acid powder food grade
Instructions
- Cut cored apples into small cubes and put them in a saucepan.
- Add sugar and citric acid.
- Heat the apple mixture slowly over low heat, stirring occasionally, until juice is formed and sugar is dissolved.
- Now bring the apple mixture to a boil and simmer with the lid on until the apple pieces are very soft. (It took about 25 minutes for me).
- Take the apple mixture off the heat and puree it finely with a hand blender.
- Add vanilla and blend until smooth.
- Place the apple mixture back on the stove, bring to a boil and simmer with the lid open a wide crack, stirring occasionally (careful, splatters hot!) for about 5 - 10 minutes until it thickens a bit.
- Immediately pour the hot apple jam into sterilized preserving or screw jars, seal, and let cool.
Notes
- It is best not to peel apples, because the peel contains important nutrients and most of the pectin.
- Vanilla can be omitted or the jam can be additionally refined with cinnamon.
- You can adjust the amount of citric acid to your liking, depending on what kind of apple you have. Instead of citric acid powder, you can also use freshly squeezed lemon juice.
- Note the detailed tips and tricks for making the apple jam at the top of the post.