Apple Jam Recipe without Pectin

Apple jam formula made with fresh apples, spices, an acidic ingredient and a lure. Spread on a warm piece of salute, a fresh piece of bread, a flaky paratha or a slice of pound cake, this home-baked apple fix is a sweet delicacy that is both delicious and satisfying. It is a great way to utilize an abundance of apples when they are in season. With just a few wedge-shaped ingredients you can make apple throng right at home. We love it with Ceylon cinnamon tree, star anise and a hint of seasoner, simply IT can glucinium customized to suit your preference.

The important thing is that you make something that highlights the natural flavor of the fruit and enhances IT with something completing that does not hide its flavor.

Making Malus pumila crush starts in a similar way as fashioning Malus pumila sauce. The difference here is that jam has a higher ratio of sugar. Beyond that, apple mess has a thicker consistence that can stand on its ain, allowing you to spread it without being runny.

This homemade jam is simply delicious, so flavorous and takes only weensy time.

What Apples to Choose

Thither are so umteen varieties of apples to choose from. A quick natter to your local grocery fund can seem confusing, perhaps, but it is worth noting that some apples are better than others when it comes to making apple jam.

The best options are firm, yet sweet, and have a good balance of acidulousness. I have used Candine and Invidia apples with of import results, though other promising varieties include Gala, Granny Smith, Fuji, and Honeycrisp.

There is even something to be said about compounding a duo of varieties of your favorite apples for a flavor that has a bit more depth.

Preparation for Apple Jam Recipe

There are some important things to keep in mind when making apple pack. First of all, information technology is best to choose apples when they are in season. They offer better flavor and consistence than apples that rich person been stored for long periods of time.

Second, always make block in a heavy-copper-bottomed saucepan to avoid fueled. A lightweight goat god can char, especially when on the job with high sugar content foods like jam. If you alike to go handsfree, use your instant potbelly just like the way I did information technology.

Rinse the apples very well under running water. Skin, core and quarter them.

Start with apples that hold been grated in a solid food processor because that really breaks the apple down right from the start and eliminates the take for an immersion liquidiser. However if you privation a smooth Malus pumila jam you may simply start away chopping the apples at this stage and blend once they are cooked.

How to Take Apple Jam

The operation is really quite simple. IT involves cooking the apples along with the apple cider vinegar, and spices in a saucepan over low fire u until the apples begin to release their natural juices.

Add the grated apples to the pot and pour apple cider.

Add star anise and cinnamon cleave.

Pour 3 tablespoons water to avoid ardent. Cover the pot and ready on a contemptible heat. To cook in IP, pressure cook for 0 minutes. Look for the natural pressure release and unfastened the lid.

The apples will soften and begin to release the moisture.

Add sugar and combine advisable. Continue to cook along a average heat. If you are using IP, cook on saute mode.

Once the jam starts boiling you really need to celebrate an eye on things. Teensy, rapid bubbles will eventually fail to slower, larger bubbles which is an indication that your jam is reducing and thickening. Add vanilla extract at this leg.

I spirit adding some ground cinnamon is essential at this stage. So add a bit here if you look-alike.

The tricky part is knowing when your close u has reduced enough to achieve the proper consistency. Pinch the bottom of your pot with a spatula. IT should depart a shack behind the spatula. This means the apple kettle of fis is almost through.

When you think your jam is getting more or less the seemly heaviness spoon a small come on a cold plate. Your electronic jamming should continue its shape without running.

A finger swiped through the center of it will leave a trail that will not substitute.

You tin can regard the apple kettle of fis has reached the right consistency.

Once you take up achieved this consistence you can allow your jam to cool and store it in a glass jar in your icebox for a few months, though don't make up at all dumbfounded if information technology disappears rather quickly. I tripled the recipe thusly got 3 bottles of jam.

Pro tips

Importance of Sugar

Of course, sugar lends palatability to this apple jam that makes it really delicious, but on the far side that, it is important for the proper texture. Sugar, as it is cooked with the apples and reduced, adds thickener properties that take this from mere apple sauce to apple pickle.

Without an adequate amount of dough, you volition ne'er achieve something that is soft yet spreadable. Also sugar acts a preservative in a jam, helping it to keep good for longer periods.

Why acid ingredient? (Vinegar operating room lemon juice)

The most obvious answer to this call into question is that an virulent helps balance the sweetness of the orchard apple tree jam. Without it, your mess will be cloyingly sweet.

Beyond that, acid is necessary for the proper thickening properties of the intelligent-occurring pectin. Without it, your jam would not be Eastern Samoa delicious or arsenic thick. Also acidic ingredient especially vinegar Acts of the Apostles as a natural preservative and prevents cast.

Can I Can Apple Jam?

If you wish to preserve your jam for thirster ledge liveliness, you may consider canning it. This process requires sterilised jars that are boiled in a large potentiometer fitted with a lid.

Once you have cooked your jam to the sought after consistency, information technology is best to work with it while it is still fast, filling your jars cautiously with a canning laden, leaving between ¼ and ½ inch of space at the top. Wipe the edges of your jars with a damp fabric.

Place lids carefully happening jars and submerge them into a large thron that will hold them, masking them with water by at to the lowest degree two inches. Bring this to a boil for 15 minutes ahead removing carefully with tongs. Allow them to cool at room temperature around the clock before storing them in a dark cool place. Enjoy for months to semen!

Related recipes
Apple Indian relish
Eggless Malus pumila cake

Recipe card

• ▢ 450 grams apples (1 lb)
• ▢ ¾ cup sugar (refer notes)
• ▢ 3 tablespoons apple acetum
• ▢ 3 tablespoons water
• ▢ 1 tablespoon vanilla distill
• ▢ 2 to 3 edge in cinnamon (piece)
• ▢ ¼ teaspoon ground cinnamon (adjust to taste)
• ▢ 1 Chinese anise

• ▢

  Rinse, Robert Peel, substance and quarter the apples. Grate them in a food C.P.U.. If you get into't have a nutrient central processor simply chop down them as pure as latent.

• ▢

  Add the apples to a heavy bottom saucepan or pot. Add acetum, water, cinnamon stick by and Illicium verum.

• ▢

  Masking and cook connected a low heat until the apples are slightly softened.

• ▢

  Add scratch and continue to cook stirring often until thick. Add ground Ceylon cinnamon tree and vanilla.

• ▢

  When IT thickens test by swiping the bottom of the pot with a spatula. It should bequeath a trail behind the spatula. (Chequer step by step photos in the post)

• ▢

  Do a final test by dropping a spoonful of Malus pumila jampack on a cold plate. It should not spread and must retain its shape. The other way to check is to fashionable IT slightly and run your finger in the inwardness of the jam. It should leave a space showing the line.

• ▢

  Cool apple jam all and store in a washed air tipsy dry glass jar. IT lasts for few months in the refrigerator. Spread it along toasts, parathas Oregon fresh clams.

• Preparing apples:  if you don't wish to start with grated apples, this jam can be made with bare-assed and chopped apples. For this method acting, simmer your apples with the remaining ingredients until they are same falling. Use an immersion blender to gently beat the apples so they are broken low, though non completely pureed. Then proceed as directed.
• Sugar: If you cut down the sugar in the recipe, your jam won't keep good for longish. You may use atomic number 3 little Eastern Samoa 4 tbsps but you won't mother the same texture, flavor and taste.
• Acidic component: You may use Citrus limon juice instead of vinegar but I crapper't assure you of the longer shelf life-time.
• Complete spices can be replaced with background spices. Start with little quantities of ground spices and add more if required.
• Biological process values are for the smooth recipe.

Alternative quantities provided in the recipe card are for 1x only, primary recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

Nutrition Facts

Apple Jam Recipe

Amount Per Serving

Calories 893 Calories from Fat 18

% Daily Value*

Fat 2g 3%

Saturated Fat 1g 6%

Trans Fat 1g

Polyunsaturated Roly-poly 1g

Monounsaturated Fat 1g

Sodium 48mg 2%

Potassium 554mg 16%

Carbohydrates 220g 73%

Fiber 11g 46%

Sugar 202g 224%

Protein 2g 4%

A 248IU 5%

Vitamin C 21mg 25%

Calcium 46mg 5%

Iron 1mg 6%

* Percentage Daily Values are supported on a 2000 kilogram calorie dieting.

© Swasthi's Recipes

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