For many it’s the classic apple marmalade, but in reality this is grandma’s apple jam recipe! Yes, because as you surely know marmalades are made with citrus fruits, like Orange Marmalade or Lemon Marmalade, while with other fruits we can make berry jam or strawberry jam and even walnut jam or red bean jam. But leaving aside the details today we’ll make the grandma’s apple marmalade, or rather the grandma’s apple jam, a tasty and very fragrant recipe that will enrich our collection dedicated to the most delicious Jams and Marmalades and especially our collection dedicated to Desserts with apples! The apple jam, different from quince apple marmalade though somewhat similar, is a delightful and aromatic fruit preserve great to enjoy on rusks, on bread, on sandwich loaf or on homemade loaf, even better if homemade, perfect for a healthy breakfast or snack. It’s also excellent to garnish cookies like jam thumbprint cookies, tarts of all kinds and sponge cake. The recipe for apple and cinnamon jam is very easy to make and its lovely yellow color and seductive aroma invite you to eat it again and again, especially because it’s a lower-sugar jam compared to others, using much of the sugar already present in the fruit. Let’s go to the kitchen now and discover grandma’s apple jam recipe together. As always, before cooking I remind you that if you want to stay updated on all my other recipes, you can follow my Facebook page and my Instagram profile.
Take a look:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: about 25 oz
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3.5 lbs apples
- 1 1/2 cups granulated sugar
- 2 lemons (juicy)
- to taste cinnamon stick (about 1.5 in)
Tools
- Bowl
- Pot low and wide
- Wooden spoon
Preparation
Any type of apple will work to make this jam; I prefer Golden apples because I like their flavor, texture and aroma best.
Rinse the apples, peel them and remove the core. Cut them into small pieces and collect them in a bowl.
Add the lemon juice and mix.
Add the sugar and mix again. Let marinate in the fridge for 2 to 3 hours. After this time, transfer the contents of the bowl into a pot, add the cinnamon and
cook over medium heat for about 35-40 minutes, stirring often and breaking down the apples by mashing them with the wooden spoon. When the jam has reduced and thickened and you no longer see liquid parts (see video below), you can turn off the heat and, once cooled, store the jam in the fridge and consume within about 15 days.
To make preserves instead, after sterilizing the jars and lids in boiling water, remove them from the pot with tongs or a utensil and place them mouth-side up on a clean cloth; do the same with the lids.
Fill them immediately with the hot jam, taking care not to burn yourself. Close very well and place them upside down until a vacuum forms; pressing the center of the lid it should remain depressed. If you are not sure you worked safely and want to avoid any contamination that could spoil the jam, place the jars back in the pot, cover with room-temperature water and boil again for about ten minutes. Cool them in the water to avoid thermal shock, then remove and check the vacuum seal.
Video of the finished apple jam.
Storage and notes
Properly made apple jam preserves can be stored at room temperature for a year or more.
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