How to make Apple Jam | Homemade Apple Jam Recipe without pectin | Easy home made Apple Jam Recipe with images of each step
Today I'm going to share yet another winter special fruit jam recipe. As you all know winter is the best season for food lovers as this season is not just good for our digestive system but also a whole bunch of good quality fruits and vegetables are available in this season. Oranges, apples, pomegranate, grapes, strawberries, custard apple, carrots, peas, spring garlic fenugreek and many more..
This Apple Jam recipe is very easy to make and coming under fast to cook good to eat recipes. This is the most preferred Jam in my house as loved by all right from the youngest member to an elderly member of the family. I was very much surprised when I made this jam first time as preparation time was more than the Jam vanishing time. Ha ha ha, seriously, trust me - you will love to prepare this Jam again and again as it gets finished really fast. Well, it feels so good when your food is very much valued and demanded again and again and that food preparation becomes a ritual.. That is certainly awesome and great feeling..
I always prefer small batches as that's how one should proceed to enjoy natural fruit flavors.
Maceration is the best method to proceed with any fruit jam recipe, but we are not going to use this method on apples as reason is oxidation..
Let's get started ⬇
☑ Recipe details
⚫Prep time 20-25 min
⚫Cook time 25-35 min
♦ Ingredients required
⚫1 cup apple juice /water
⚫200-220 grams sugar or
⚫850 grams sugar (refer notes)
⚫1tsp lemon zest
⚫2tbsp lemon juice or
⚫1tsp citric acid crystals
⚫2tsp cinnamon powder
⚫10-15 threads of saffron or
⚫1tsp saffron color
⚫A pinch of sea salt
♨ Step 1 Peel and chop apples
◾Wash, peel, core an apple and cut into very small dice. Sprinkle few drops of lemon juice to avoid discoloration.
♨Step 2 : cooking time
◾Place apples in wide flat, non stick or heavy bottomed sauce pan. Add 1 cup water, sugar, Cook over slow flame until apples are soft.
◾Now add cinnamon powder, lemon zest, lemon juice, pinch of sea salt. Mix it all together. Cook over medium to high flame for 3-5 minutes, continue stirring in between.
◾Mash them with the help of food masher. Then cook them again on high fire for approximately 3-5 minutes. Cook till it turns thick and leaves the sides of the pan. When it’s done, remove from heat. Allow it to cool down completely.
◾Pour the jam into sterilized jars and seal. As sugar content is low it is advisable to store in a cool, dry place, preferably in the refrigerator and use within 2-3 weeks time..
▪ Sugar acts as a main preservative for jams. If you want to store it for a longer time, so in such case sugar needs to be added in good quantity means you can go ahead with 1:1 proportion of sugar and base ingredient. If you are health conscious and want to consume jam within 2-3 weeks time, then this proportion is not needed. I always start with 200-250 grams sugar for 1kg apples. It's also depend on the sweetness and quality of apples used for making jams.
◾How to find out whether the jam is set or not?
To test the jam, you need to put the plates in a freeze for 10-15 minutes when you want to go ahead with the testing process, remove the plate from the freezer and place a jam on cold plate now push your finger through the jam on the plate if it runs back means it needs more cooking, but if you can make a line through it means it is ready.