Homemade Apple Jam with Cinnamon Recipe
Introduction
Apple jam is a delightful way to preserve the fresh, tart flavors of Bramley apples with a warm touch of cinnamon. This simple recipe yields a thick, glossy spread perfect for toast, desserts, or gifting to friends.
Ingredients
- 1 kg Bramley apples, peeled, cored, and chopped
- 250 g caster sugar
- ½ lemon, juiced
- 1 cinnamon stick
- 350 ml water
Instructions
- Step 1: Place a small plate in the freezer to chill. In a large saucepan, combine the chopped apples, caster sugar, and 350 ml of water. Bring the mixture to a simmer, stirring occasionally to dissolve the sugar.
- Step 2: Cook gently for 30 minutes, stirring regularly, until the apples have completely softened and collapsed.
- Step 3: Stir in the lemon juice and add the cinnamon stick. Continue to simmer gently for another 2 to 3 minutes until the jam becomes thick and glossy.
- Step 4: Remove the chilled plate from the freezer and drop a small spoonful of the jam onto it. After a few seconds, check the firmness. If the jam is still runny, return the pan to heat and simmer for an additional 10 to 15 minutes. Repeat the plate test to confirm readiness.
- Step 5: Once set, remove the cinnamon stick and spoon the jam into clean, sterilised jars. Seal the jars tightly.
Tips & Variations
- For a smoother texture, blend the jam slightly before the final simmer.
- Replace the cinnamon stick with a vanilla pod for a different warm flavor.
- If you prefer a less tart jam, add a little more sugar gradually during cooking.
Storage
Store the sealed jars in a cool, dry place for up to three months. Once opened, refrigerate the jam and use it within one month. Reheat gently before serving if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of apple?
Yes, but Bramley apples are ideal due to their tartness and high pectin content which helps the jam set well. Other cooking apples can be used but may affect flavor and texture.
How do I sterilise jars properly?
Wash jars and lids in hot soapy water, rinse well, then dry. Place jars in a low oven (around 140°C / 275°F) for 10 minutes to sterilise before filling. Boiling lids is also recommended for safety.
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Homemade Apple Jam with Cinnamon Recipe
- Total Time: 1 hour
- Yield: Approximately 3 jars (around 450g each) 1x
Description
A deliciously tangy and sweet homemade apple jam made with Bramley apples, caster sugar, lemon juice, and a hint of cinnamon. Perfect for spreading on toast, dolloping on yogurt, or adding a fruity twist to desserts.
Ingredients
Ingredients
- 1 kg Bramley apples, peeled, cored, and chopped
- 250 g caster sugar
- ½ lemon, juiced
- 1 cinnamon stick
- 350 ml water
Instructions
- Prepare the testing plate: Place a small plate in the freezer to chill while you cook the jam. This will be used to test the jam’s consistency later.
- Combine apples and sugar: In a large saucepan, add the chopped Bramley apples, caster sugar, and 350 ml of water. Bring the mixture to a simmer over medium heat, stirring gently to dissolve the sugar completely.
- Cook apples: Allow the apple mixture to cook gently for about 30 minutes, stirring regularly, until the apples have collapsed and broken down into a soft pulp.
- Add lemon juice and cinnamon: Stir in the juice of half a lemon and add the cinnamon stick to the saucepan. Continue simmering gently for another 2 to 3 minutes until the mixture becomes thick and glossy.
- Test jam consistency: Remove the chilled plate from the freezer and drop a small spoonful of the jam onto it. Let it sit for a few seconds to cool and set. The jam should be fairly firm. If it is still runny, return the pan to heat and simmer for an additional 10 to 15 minutes.
- Re-test and finish: Place the plate back in the freezer briefly and test the jam again. Once the jam has reached the desired thick consistency, remove from heat and discard the cinnamon stick.
- Jar and store: Spoon the hot jam into clean, sterilised jars and seal tightly. Store unopened jars in a cool, dry place for up to three months. Once opened, keep refrigerated and use within one month.
Notes
- Use Bramley apples for their natural tartness ideal for jam making.
- Ensure jars are sterilised properly to prevent spoilage.
- Adjust sugar quantity slightly depending on apple sweetness or personal preference.
- If you prefer a smoother jam, blend or mash the apple pulp after cooking.
- For longer storage, consider processing the jars in a boiling water bath after filling.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Jam
- Method: Stovetop
- Cuisine: British
Keywords: apple jam, homemade jam, Bramley apple jam, fruit preserves, easy jam recipe
