Light apple jam. A homemade jam you can prepare quickly at home, to enjoy at breakfast on toast and to use for filling cakes and pies.
The red love apple jam is a very easy-to-prepare preserve and very versatile without guilt.
You can spread it on a slice of bread or on a rusk for your morning breakfast or use it to fill pies and various sweets.
By adding a cinnamon stick, you can carry the scent of autumn with you all year round and enjoy a genuine product.
Apple jam is ideal if you want to utilize excess apples intelligently, preparing a very healthy jam.
Indeed, the recognized qualities of apples are numerous: sweet, juicy, rich in fibers and minerals.
The choice of apple variety is free: the important thing is that they are intact and well-ripened.
I chose to use RED LOVE APPLES, but you can use any type of apple with this recipe.
Apple jam, or rather apple preserve, has an additional quality compared to other homemade preserves. The high amount of pectin in apples allows for quick and effective gelling.
By using erythritol instead of sugar, the calories in this jam drop drastically, and it is still excellent.
Instead of erythritol, you can use stevia or truvia.
Soluble fibers like Pectin, precious and useful for lowering the absorption of sugars from a meal, make it suitable for low glycemic index diets for diabetics or weight loss diets.
The use of red pulp apple in cooking is quite varied, like all other apples: ideal alone or with other fruits, the red pulp apple is also used with excellent results in homemade products, especially in desserts.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 jars
- Cooking methods: Stove
- Cuisine: Italian
- Energy 0.33 (Kcal)
- Carbohydrates 7.41 (g) of which sugars 0.03 (g)
- Proteins 0.01 (g)
- Fat 0.00 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
- Fibers 0.05 (g)
- Sodium 0.05 (mg)
Indicative values for a portion of 20 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Light Apple Jam
- 4 and 1/2 lbs apples (red love or those you prefer, weight after peeling)
- 2 and 3/4 cups erythritol (or 200 stevia)
- 2 lemons (juice)
- 1 cinnamon stick (optional)
- Half cup water
Tools
- Pot
- Jars
- Citrus juicer
Steps for Light Apple Jam
To make apple jam, wash and peel 2 kilograms (4 and 1/2 lbs) of apples, then cut them into cubes and place them in a large pot.
Using a citrus juicer, squeeze the juice of two lemons and add it to the apples.
Add the erythritol gradually and the half cup of water.
If desired (Flavor the apple jam with a fresh cinnamon stick and then mix all the ingredients)
Cook for about 45 minutes over high heat, stirring occasionally.
When the apple is cooked and soft, put it in a blender and blend it to make a cream.
Clean and sterilize five glass jars.
How to sterilize the jars
First, get some glass jars and proceed with the sterilization.
Wash the hermetically sealed jars carefully and set them aside to dry.
Take a high-edged pot and line it with one or more clean cloths.
Place the jars inside the pot and pass one or more cloths around the jars to avoid impacts.
Fill the pot with water until the jars are covered, then bring to a boil and subsequently lower the flame and let it boil for about 30 minutes.
About 10 minutes before draining the jars, immerse the lids to sterilize them.
Pour the hot apple jam inside.
Close them tightly.
Be careful to leave one centimeter free from the edge.
Close and turn upside down.
When they are cold, boil the ready jars.
Place them in a pot with cold water using cloths to prevent them from touching.
Boil for 20 minutes from the moment of boiling.
(Times may change according to the jars you use, see notes below).
Remove from heat and let the jars cool in water.
Turn off and let them cool in the water before drying them and putting them in the pantry.
It is advisable to put a date so we don’t make mistakes.
Our apple jam is ready to be stored for several months!
Ready to serve.
Enjoy your meal.
Notes
With or without sugar?
Sugar is not only used to sweeten jams but also to increase their shelf life.
You can make an apple jam without sugar, but it will last much less time, say a couple of months (our version lasts for 5/6 months also thanks to the final boiling).
You can make an apple jam without sugar, but it will last much less time, say a couple of months (our version lasts for 5/6 months also thanks to the final boiling).
Once opened, it should be consumed within a week.
Adjust the times based on the size of the jar you use.
20 minutes are enough for 250 cc jars. Boil for 35 minutes for 500 cc jars. For 1000 cc jars, 40 minutes are needed More or less 45 minutes for a 1500 cc jar
Advice
Use ginger instead of cinnamon.
Homemade apple jam can be stored for 5/6 months, provided the vacuum is properly achieved.
Once the jam jar is opened, it should be stored in the fridge and consumed within a maximum of 1 week.
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FAQ (Questions and Answers)
What jars should I use?
All hermetically sealed jars are fine; it’s important to change the lid.
How do I know if I achieved the vacuum seal?
If you use jars with screw lids, once the jars have cooled, check if the vacuum seal was successful: you can press in the center of the lid, and if you don’t hear the classic “click-clack”, the vacuum seal was achieved.
Conversely, if pulling the tab results in a “soft” seal, it means the vacuum seal was not created properly, and it’s better not to eat the contents.
