Tuesday, May 1, 2012

Apple jam

My KCWC effort started enthusiastically last week but completely fizzled out around Friday, unfortunately. I'm happy though that I got a few useful clothes for the kids out of it, and the biggest bonus of participating was the vast amount of inspiration that I got from seeing everyone's creations - wow there are some amazing sewers out there!! My Pinterest 'kids clothes' folder has been topped up and I have lots of ideas swimming around in my head... but onto another of my loves, food ;-)

We're not huge jam eaters here but I do like to have a jar in the fridge to serve with scones, pikelets and to use with biscuits etc. But we are huge apple fans, so when I saw a recipe for apple jam in Lotta Jansdotter's inspirational book Homemade Living I knew it would linger in my mind until I made it!
And it's truly lovely - very apple-y, chunky, with a lovely jelly-like texture. My only complaint would be that even though I changed the recipe to use less sugar it is still a little sweet for my taste. So next time I make it I think I'll either reduce the sugar further or try to buy more tart apples (or maybe use more lemon juice? Any jam makers out there with some suggestions?).

Oh, and it's yummy with scones :-)


Apple  Jam
Makes about 3 cups 

1 kg green apples, peeled, cored and chopped
Juice and zest of 1 lemon
1 cup water
5 cups sugar

Combine the prepared apples, lemon zest and water in a large saucepan.  Simmer over medium heat for about 15 minutes or until apples are softened but not cooked all the way through so that the apples hold their shape. Stir in the sugar and lemon juice. Cook, stirring constantly until the mix boils. Reduce the heat and simmer for about 20 minutes or until the jam thickens (I did the cold plate test just to check that it was setting). Cool and place into jars. Keep in the fridge.


  1. YUM! I have always wanted to make jam... I am going to have to make this one... you make it look very easy! So a question about the 5 cups of sugar... is that the reduced amount you used?

    1. Yes, the recipe initially called for 6 cups - so not greatly reduced as I wasn't sure if it would set if I used too little? I know it sounds like a lot - the few times I've made jam I've been shocked at how much sugar it uses but I guess that's why you only eat a little. Let me know how you go if you make it x

  2. Mmmm. Yummy! I am no expert on jam making, but I live with an expert (my housemate) and I thought you NEED sugar (sometimes in ridiculous quantities) in certain recipes to make the pectin work and the jelly "gel". However, apples have so much natural sugar and pectin that you don't need to add EITHER pectin or sugar for an apple butter to gel. But with that, you're cooking it down a lot. Hmmmm. Not sure this applies to jelly. Must consult the expert! I'll get back to you.

  3. But just for future reference, for recipes that call for pectin, the expert housemate swears by Pomona Universal Pectin, which acts without sugar, allowing you to sweeten the jam more to taste, rather than going by the crazy recipe amounts.


    1. Thanks Inder, great tips. My hit-or-miss approach to jam making could do with a bit more structure! Lucky you having a jam making housemate!


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