Description
This Spiced Christmas Apple Jam is a delightful seasonal preserve bursting with warm spices like cinnamon, cloves, and nutmeg, complemented by the natural sweetness of apples and a hint of vanilla. Perfect for spreading on toast, serving with cheese, or gifting during the holidays, this jam captures the festive spirit with every spoonful.
Ingredients
Scale
Fruits
- 3 lbs apples, peeled, cored, and finely chopped
Sweeteners
- 1 ½ cups granulated sugar
- ½ cup brown sugar
Spices & Flavorings
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp ground nutmeg
- 1 tbsp vanilla extract
Other Ingredients
- ¼ cup lemon juice
- 1 packet (1.75 oz) powdered pectin
- ½ cup water
Instructions
- Prepare the apples: Peel, core, and finely chop the apples to ensure they cook evenly and will blend smoothly into jam.
- Combine ingredients and start cooking: Add the chopped apples, granulated sugar, brown sugar, lemon juice, water, cinnamon, cloves, and nutmeg into a large pot. Stir well and bring the mixture to a gentle boil over medium heat.
- Simmer the fruit mixture: Reduce heat slightly and simmer the mixture for 15–20 minutes, stirring occasionally until the apples soften and release their juices.
- Puree for texture (optional): Use an immersion blender directly in the pot to puree the mixture until smooth or slightly chunky according to your preference.
- Add pectin and boil: Stir in the powdered pectin thoroughly, then increase the heat to bring the jam to a full rolling boil. Boil for 1–2 minutes, stirring constantly to activate the pectin and help the jam set.
- Add vanilla and remove from heat: Take the pot off the heat and stir in the vanilla extract to infuse a rich aroma and flavor into the jam.
- Jar the hot jam: Ladle the hot jam into sterilized half-pint jars, leaving approximately ¼ inch headspace at the top. Seal each jar with sterilized lids and rings securely.
- Process or refrigerate: For long-term storage, process the jars in a boiling water bath for 10 minutes to ensure proper sealing and preservation. If you prefer to consume the jam quickly, refrigerate the jars and use within 3 weeks.
Notes
- Using a mixture of granulated and brown sugar adds depth to the jam’s sweetness and flavor.
- Lemon juice not only adds tang but also preserves color and helps with pectin activation.
- The optional immersion blender step can be skipped if you prefer a chunkier jam texture.
- Ensure jars and lids are properly sterilized before filling to prevent spoilage.
- The boiling water bath step is important for safe long-term storage of homemade jam.
