Delicious Homemade Apple Jam
Easily Make Homemade Apple Jam with Leftover Apples and Fruit Syrup
This recipe shows you how to make delicious homemade apple jam using leftover apples from holidays and fruit syrup you might not be using. While it might seem less efficient in terms of time and cost compared to store-bought jam, it’s a wonderful way to utilize perfectly good apples that might otherwise go to waste and to enjoy healthy, homemade goodness. With 12 medium-sized apples, you can make approximately 2kg of jam. The natural sweetness of the apples combined with the fruit syrup creates a delightful spread perfect for toast, yogurt, or pastries.
Main Ingredients
- 12 medium apples
- 300g fruit syrup (can be adjusted up to 500g depending on preference)
- 200g sugar (can be adjusted up to 400g depending on preference)
Cooking Instructions
Step 1
First, prepare 12 medium-sized apples. This quantity will yield about 2kg of jam. Wash the apples thoroughly under running water, peel them completely, remove the core, and then cut them into manageable pieces. Your preparation is now complete!
Step 2
Measure out 300g of fruit syrup. If you prefer a sweeter jam or plan to store it for a longer period, you can increase this amount up to 500g. The fruit syrup will add a natural sweetness and a lovely depth of flavor to your jam.
Step 3
It’s crucial to sterilize the glass jars you’ll use for storing the jam by boiling them. This prevents the jam from spoiling and ensures a longer shelf life. Place the clean jars in boiling water for about 2 minutes, then remove them and let them drain upside down until completely dry.
Step 4
To add a pleasant texture to the jam, dice about 3 of the apples into approximately 2cm x 2cm cubes. Aim for a thickness of about 0.5cm; this way, they will soften beautifully while still retaining a slight bite in the finished jam.
Step 5
To make the jam-making process easier and quicker, we’ll use a blender for the remaining 9 apples. Add the apples to the blender along with about 1 cup of water (using a standard paper cup for measurement). Blending with a little water will help achieve a smoother consistency more easily. Be careful not to add too much water.
Step 6
Blend the 9 apples in batches, about 3-4 times. Divide the fruit syrup into three parts and add one part to the blender with each batch of apples. (Since everything will be combined later, you don’t need to measure the fruit syrup precisely for each batch; just aim for an even distribution.)
Step 7
The blended apple mixture should reach a smooth, liquid consistency, similar to what you see in the photo. It’s important that it’s pureed finely with minimal lumps.
Step 8
Pour the pureed apple mixture from the blender into a pot. Cook over low heat for about 20 minutes. At this low temperature, you don’t need to stir constantly as it’s unlikely to burn or stick to the bottom. This step helps to gently reduce the moisture content.
Step 9
After about 20 minutes, you’ll notice foam starting to bubble up on the surface of the mixture in the pot. Once this foam appears, it’s time to increase the heat to medium or high to begin thickening the jam.
Step 10
Now, turn the heat up. Add the diced apple pieces (from the 3 apples) to the pot. Also, add 200g of sugar at this stage. If you prefer a sweeter jam or intend to store it for a longer time, feel free to increase the sugar to 400g. Sugar not only sweetens but also helps to set the jam and preserve it.
Step 11
From this point onwards, it’s essential to stir the jam continuously to prevent it from sticking to the bottom of the pot and burning. Keep stirring and cooking over medium-high heat for about 40 minutes until the jam reaches its desired consistency. The cooking time may vary slightly depending on the apple variety and the heat level, so keep an eye on the jam’s thickness. (For 12 apples, approximately 40 minutes is a good guideline.)
Step 12
As the jam cooks down, you’ll observe its color deepening and the apple chunks becoming soft and tender. This simmering process concentrates the flavors of the apple.
Step 13
After about 40 minutes of simmering, you’ll notice that the volume of the jam has reduced by roughly half. When the jam has significantly reduced in volume and thickened, your delicious apple jam is nearly ready.
Step 14
When transferring the jam to the sterilized jars, it’s vital that the jars are completely dry. Any residual moisture can cause the jam to spoil, so ensure your jars are thoroughly dried.
Step 15
Before jarring, let the hot jam cool slightly for about 5 minutes. Pouring extremely hot jam into jars can risk cracking the glass. Once it’s slightly cooled, fill the jars to the brim and immediately seal them tightly with their lids.
Step 16
Using this recipe (12 apples, 300g fruit syrup, 200g sugar), the resulting jam will almost fill a large 2kg fruit syrup jar. You’ll have a generous amount of delicious homemade jam!
Step 17
After filling the jars, let the apple jam cool at room temperature for about 3 hours. Once cooled, store it in the refrigerator for at least 3 days. This resting period allows the flavors to meld and deepen, resulting in a more delicious jam.
Step 18
This finished apple jam is perfect for spreading on toast, mixing with yogurt, or enjoying with cheese. A successful seal is indicated by a ‘pop’ sound when you first open the lid. (As a reference, jam made with 200g of sugar can typically be stored in the refrigerator for up to a month without significant changes in taste.)
