How to Make Lemony Apple Jam (Step by Step Guide With Pictures)
The taste and aroma of homemade apple jam are so luxurious that they sometimes makes me feel like I'm being kissed on the tongue by the Apple Goddess. The smell of apples being simmered on the stove is more comforting than any scented candles. Spread a spoonful of apple jam on a warm slice of toast, and you can savor bite after bite of simple joy. Use it to glaze mini apple tarts, and your party guests might ask for your secret recipe. Put it into a cutesy little jar, and you'll have a wonderful present to offer to a dear friend.
Today, the Apple Goddess is in a whimsical mood. She has inspired me to experiment with some tart green apples instead of sweet red ones. Unlike the typical version, my homemade apple jam will be very lemony and boldly flavored. If normal apple jam is like a French kiss, mine is probably a French kiss with a bite.
- Heavy-duty saucepan, not too deep or shallow
- Wooden spoon or ladle with a long handle
- Potato masher
- Mason jar: You should sanitize the jar by cleaning it in a dishwasher (possibly along with your other utensils) and leaving it on "heat drying" until the jam is ready. If you don't have a dishwasher, sanitize the jar by putting it in boiling water for about 10 minutes right before putting the jam in it. As for the lid, put it in a bowl of hot water instead of boiling water, because the boiling temperature might ruin the seal.
- Jar lifter (if you put the jar in boiling water)
- Long tongs for lifting the hot lid
Ingredients for One Small Jar
- 3 unpeeled tart green apples (cored and cut into small pieces)
- 1 1/2 cup 100% apple juice from concentrate
- 1/2 cup sugar
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon grated lemon zest
- 1/2 teaspoon ground cinnamon
- Dash of ground nutmeg and ground cloves
- Put apples and apple juice into a saucepan.
- Bring to a boil over high heat. Turn it down to low heat and let simmer until the apples are very soft.
- Gently mash the apples with a potato masher.
- Add sugar, lemon juice, lemon zest, and the other spices.
- Continue to cook until the consistency is thick. Stir constantly with a wooden ladle so that the bottom won't get burned.
- Put the jam into a warm sanitized jar. This homemade apple jam can last up to 3 weeks if kept in a refrigerator.