Homemade Apple Jam with Cinnamon Recipe
Introduction
Apple jam is a delightful way to capture the fresh, tart flavor of Bramley apples in a sweet, spreadable treat. This simple recipe combines apples, sugar, lemon, and cinnamon to create a glossy, fragrant jam perfect for toast, desserts, or even cheese boards.
Ingredients
- 1kg Bramley apples, peeled, cored and chopped
- 250g caster sugar
- ½ lemon, juiced
- 1 cinnamon stick
- 350ml water
Instructions
- Step 1: Place a small plate in the freezer to chill while you cook the jam.
- Step 2: In a large saucepan, combine the chopped apples, caster sugar, and water. Bring to a gentle simmer, stirring to dissolve the sugar completely.
- Step 3: Cook the mixture gently for about 30 minutes, stirring regularly, until the apples have collapsed and softened.
- Step 4: Stir in the lemon juice, add the cinnamon stick, and continue to simmer gently for another 2 to 3 minutes until the jam becomes thick and glossy.
- Step 5: Remove the chilled plate from the freezer and drop a small spoonful of jam onto it. Let it sit for a few seconds to check the consistency—it should be fairly firm.
- Step 6: If the jam is still runny, return the pan to the heat and simmer for another 10 to 15 minutes. Repeat the plate test until the jam is ready.
- Step 7: Spoon the hot jam into clean, sterilised jars. Seal tightly and allow to cool completely.
Tips & Variations
- For a spicier flavor, add a pinch of ground ginger or nutmeg along with the cinnamon stick.
- Use cooking apples like Bramley for the best balance of tartness and pectin to help the jam set well.
- If you prefer a smoother texture, blend the cooked apples briefly before adding lemon and cinnamon.
Storage
Store sealed jars in a cool, dry place for up to three months. Once opened, keep the jam refrigerated and use within one month. Reheat gently if the jam thickens too much before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of apples?
Yes, you can use other firm cooking apples, but Bramley apples are ideal because they break down well and provide natural tartness. Mixing sweet and tart apples can also work for varied flavors.
How do I sterilise jars properly?
Wash jars and lids in hot soapy water, rinse thoroughly, then place jars in a hot oven (around 140°C or 275°F) for 10-15 minutes. Boil the lids in water before sealing to ensure they are clean and safe for preserving.
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Homemade Apple Jam with Cinnamon Recipe
- Total Time: 1 hour
- Yield: About 4–5 medium jars (approx. 1 liter total) 1x
- Diet: Vegetarian
Description
This classic Apple Jam recipe transforms tart Bramley apples into a deliciously thick and glossy preserve, enhanced with a hint of cinnamon and fresh lemon juice. Perfect for spreading on toast or adding a fruity touch to desserts, this homemade jam is easy to make with simple ingredients and stovetop cooking.
Ingredients
Jam Ingredients
- 1 kg Bramley apples, peeled, cored, and chopped
- 250 g caster sugar
- ½ lemon, juiced
- 1 cinnamon stick
- 350 ml water
Instructions
- Prepare Freezer Plate: Place a small plate in the freezer to chill. This will be used later to check the consistency of the jam.
- Combine Ingredients and Heat: In a large saucepan, combine the chopped apples, caster sugar, and 350 ml of water. Bring the mixture to a simmer over medium heat, stirring regularly to help dissolve the sugar completely.
- Cook Apples Gently: Continue to cook gently, stirring frequently, for about 30 minutes or until the apples have collapsed into a soft, pulpy consistency.
- Add Lemon Juice and Cinnamon: Stir in the fresh lemon juice and add the cinnamon stick to the saucepan. Simmer gently for another 2-3 minutes until the mixture appears thick and glossy.
- Test Jam Consistency: Remove the chilled plate from the freezer and drop a small amount of the jam mixture onto it. Let it sit for a few seconds—if the jam is firm and not runny, it is ready. If it remains runny, return the pan to heat and simmer for an additional 10-15 minutes. Repeat the plate test as needed.
- Jar and Store: Once the jam has reached the desired thickness, remove the cinnamon stick and pour the jam into clean, sterilised jars. Seal the jars securely.
- Storage Instructions: Store the sealed jars in a cool, dry place where the jam will keep for up to three months. After opening, refrigerate the jam and consume within one month.
Notes
- Use Bramley apples for their natural tartness and excellent setting properties in jams.
- Ensure jars are properly sterilised to prevent spoilage.
- Use the freezer plate test to accurately check the setting point of the jam.
- The cinnamon stick can be removed before jarring or left in for an extra cinnamon flavor.
- This jam can be enjoyed on toast, in yogurt, or as a sweet addition to baked goods.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Condiments
- Method: Stovetop
- Cuisine: British
Keywords: apple jam, homemade jam, Bramley apples, cinnamon jam, fruit preserves, stovetop jam
