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
Scale
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
