Spiced Apple Jam
Apples are everywhere and this is the perfect season to make some Spiced Apple Jam. The spices in the jam will make the whole house smelling fabulous.
Servings: 30 servings
- 5 cup Apple Chopped (around 8- 10 apples)
- 5 ½ cups Sugar adjust based on how sweet or sour the apples are
- 1 pouch Fruit pectin ball or sure jell
- 1 ½ cup Water
- 2 tsp Cinnamon –
- 1 tsp Ground cloves
- ½ tsp Nutmeg
- ½ tsp All spice
Prepare the apples – core and peel the apples. Chop the apple into small pieces.
Cook them in a pressure cooker or in heavy bottom pot with 1 cup of water. Crush the apples depending on how chunky you want the jam/preserve to be. I have cooked them in pressure cooker as well on stove top.
Take the cooked apples in heavy bottom stock pot. Slowly stir in the pectin and let it combine well. Bring the mixture to a full rolling boil (boil that cannot be stirred down) over high heat, stirring constantly.
Now add the entire measure of the sugar, stirring constantly. Add all the spices and let it boil well.
Again bring the mixture to a rolling boil. Boil hard for an entire minute, stirring constantly.
After about 5 mins, ladle the hot jam into containers and leave it undisturbed for around 12 hrs. If after 12 hrs the jam has not set, leave it for another 12 hrs. After this transfer the containers to the refrigerator.
The Apple jam can be canned as well. Follow the directions for sealing the jar as per the manufacturer’s instructions.
Expert tips and FAQ's
- If the jam fails to set overnight outside, usually it sets in the refrigerator.
- Depending on the tartness of the apples, the sugar quantity can be increased or decreased.
- It is very critical that the mixture boils in rolling boil, to ensure proper setting of the jam.
Calories: 154kcal | Carbohydrates: 40g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 22mg | Fiber: 1g | Sugar: 39g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg