No pectin homemade apple jam is a great way to use up excess apples during apple picking season while making a tasty treat your family will love on their buttered sourdough toast or homemade vanilla ice cream machine ice cream.
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Is apple jam a thing?
Yes, it is totally a thing!
Apple jam is different from apple jelly and apple butter.
Apple jelly typically doesn’t have chunks of apples in it. Apple butter is usually dark brown, flavored with spices such as cinnamon and nutmeg, and smooth like applesauce.
You can expect that this apple jam recipe below is quite chunky and sweet but I’ve found it not to be lock-up-your-jaws, overly sweet.
What is apple jam?
Apple jam is a simple way to turn apples into a spread for toast, a topping for ice cream, or added to an apple cake recipe.
Preserving fruit in jams and jellies is a way my Nana used to do it for years. Now that she’s getting on in years and doesn’t have the energy to stand in front of a stove, I’ve learned how so I can make her favorites for her. She recently gave me back my jar and when I told her she could keep it, she replied “I want you to fill it up again.”
I guess you could say she approved.
Does apple jam need pectin?
Apples are full of natural fruit pectin so this homemade apple jam does not need added commercial pectin powder.
Pectin allows your jam or jelly to gel up making it easy to spread.
What kinds of apples work best for this jam?
You’re going to want to choose a firm and more tart apple for this as the recipe is a jam which means sugar will be added for additional sweetness.
Ideally, apples for baking pies are a good choice. So far, I have used McIntosh and Pink Lady apples in this recipe with success.
This apple jam recipe works well with Gala and Granny Smith or a mix of all kinds of apples! You really can’t go wrong with your apple choices.
How to Make 3 Simple Ingredients Homemade Apple Jam with No Pectin Needed
Small batch yields about 3 half-pint jelly jars
4 cups of diced apples
1 cup of organic sugar
2 TBSP lemon juice
The night before (or at least 4 hours before your jam session begins), wash, peel, cut, and dice to 1/4-1/2 inch pieces your apples to equal 4 cups. Basically about 1 pound or 6 medium apples should do it.
Then add diced apples to a bowl. Now, stir in your sugar and lemon juice. Incorporate the ingredients well so that the lemon juice is on each apple to prevent browning. Cover your bowl and then store in the refrigerator for at least 4 hours but overnight is best.
This process allows the apple pieces to soften in the liquid but not become applesauce when you cook them down in the jamming process.
The next morning or after 4 hours, strain your apples from the liquid into your large jam pot. Set the apples aside.
Bring last night’s sugar/lemon juice liquid to a rapid boil then add your apple pieces to the boil. Cook your apples down over medium-high heat for about 25 mins, give or take 5 minutes. You will see when your jam is gelling up.
You can always test it with the plate test to see if it is ready for storing.
Additions to this apple jam recipe
- Add a whole cinnamon stick to the jam pot in the beginning and let it cook with the jam.
- Add 1-2 split vanilla bean pods to the recipe right at the end of the boiling down process. Stir in well for about 2-3 minutes, then remove pods before pouring jam into jars.
- Add 1 TBSP of ground cinnamon and 1 TBSP of nutmeg to the pot after about 15 mins of cooking. Stir well for the remainder of the cook time.
Storing your homemade apple jam
Fridge or Freezer
This jam is ready for jars and to eat. I usually save at least one jar, that once cooled for 12 hours, I will put directly into the refrigerator to eat within the next few weeks.
You can freeze this jam too but I do not and therefore, do not have the experience to provide you here. A quick internet search outta help you find the answer you need for freezer jam.
Water Bath Canning Method
Now this one is my favorite as it gives you a 12-18 months shelf life.
Pour your jam into your sterilized jars with 1/4 inch headspace, working out any bubbles with a small spatula or wooden spoon. Then wipe the rim with a wet paper towel or clean kitchen towel and add the lid and ring combo. Tighten just to tight with your hand (not overly tight).
Next, place jars carefully in a pressure canner pot or water bath canner of rapid boiling water. Water bathe for 10 mins then cut the heat off and let the jar sit for 5 more minutes. This allows the cooling process to start slowly and prevents siphoning when removed from the canner with this jam.
Remove jars from the canner and place on a kitchen towel. Cover jars with another kitchen towel and allow them to cool for 12 hours but not cool too quickly (this is the second towel’s job). Properly stored jams will have a sealed lid (you may hear a popping noise as it seals). If a lid is not sealed after 12 hours, store that jar in your refrigerator and eat it first.
Finally label each homemade apple jam jar with name and date and store jars in your pantry. Before opening a new jar of jam, be sure to check the lid to see if it is popped. If so, dispose of jam as it did not remain sealed like it MUST do while in storage.
Bonus Canning Tip
I usually sterilize one more jar and 2 part lid system than I think I need, just in case I under estimated the measurement of finished product.
Is homemade apple jam worth it?
Only you can decide that but considering there are only 3 simple ingredients in this homemade apple jam with no pectin needed, I say yes.
Enjoy your jam on toast with a little butter melted on the bread for breakfast with a cup of coffee and it is dang near close to morning perfection.
Homemade Apple Jam with no pectin
Ingredients
Equipment
Method
- The night before (or at least 4 hours before your jam session begins), wash, peel, cut, and dice to 1/4-1/2 inch pieces your apples to equal 4 cups. Basically about 1 pound or 6 medium apples should do it. Add diced apples to a bowl.
- Next, stir in your sugar and lemon juice. Incorporate the ingredients well so that the lemon juice is on each apple to prevent browning. Cover your bowl and then store in the refrigerator for at least 4 hours but overnight is best. This process allows the apple pieces to soften in the liquid but not become applesauce when you cook them down in the jamming process.
- The next morning or after 4 hours minimum, strain your apples from the liquid into your large jam pot. Set the apples aside.
- Bring last night's sugar/lemon juice liquid to a rapid boil then add your apple pieces to the boil. Cook your apples down over medium-high heat for about 25 mins, give or take 5 minutes. You will see when your jam is gelling up. You can always test it with the plate test to see if it is ready for storing.
- Store in jars with 1/4 headspace, working out any bubbles with spatula. Use 2 part lid and ring system after wiping each jar's rim well with a clean, wet paper towel. Process in a water bath for 10 mins. Turn off heat and let sit in water for 5 more minutes. Then remove from water. Cover jars with a towel and allow to cool overnight. Store all sealed jars in the pantry after labeling each jar with name and date. Any unsealed jars go directly to the refrigerator to eat ASAP (or within a couple of weeks).
Notes
- Add a whole cinnamon stick to the jam pot in the beginning and let it cook with the jam.
- Add 1-2 split vanilla bean pods to the recipe right at the end of the boiling down process. Stir in well for about 2-3 minutes, then remove pods before pouring jam into jars.
- Add 1 TBSP of ground cinnamon and 1 TBSP of nutmeg to the pot after about 15 mins of cooking. Stir well for the remainder of the cook time.
Got more apples?
Try this applesauce recipe in your crockpot. Here’s the pear sauce one too.
If homemade jams are your jam,
Try strawberry jam and blueberry jam too! Both are spectacular and family favorites around these parts.
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