Like I’ve done many without pectin jam recipes on this blog like plum jam (which is my favorite), peach jam, and mango jam. But green apples have an enticing fresh aroma.
Confession! My son hates all my homemade jams but I had put this apple jam in a commercial jam jar with the label intact. And imagine! He couldn’t find the difference. If he can eat it, I bet any kid would love it. You might also want to try Applesauce by Ottawa Mommyclub.
The cinnamon and ginger lift the sweet and sour apple flavor. But you can play around with spices as you like. What is significant about tart apples is that they are rich in pectin and set quickly.
That’s why the yield produced by apple jam is high in quantity as compared to my other jams like grape jam and orange jam in which the yield is half in comparison.
We need just four simple ingredients for this recipe.
Cinnamon: I prefer adding whole cinnamon and removing it halfway while cooking. This gives a background flavor while cinnamon powder can alter the color of the jam.
The best characteristic of green apples is that they are naturally high in pectin and hence can be easily set in a jam without needing any artificial pectin. Find out about the best apple varieties at Heb.com
The green apple jam attains a soft set easily with very satisfying spreadability. But if you like very low sugar, then add 1 cup only and have slightly less yield.
Traditionally, 1 cup of sugar is added to about ½ kg or 1 pound of fruit so if you like sweet jam like the store-bought jar, then scale the sugar up to 2 cups for 1 kg of apples.
But this will depend on the taste of your apples. So feel free to add extra lemon juice if you like.
Spices: Apart from cinnamon all other spices are optional. I like to add ginger as well. You may add other spices like cloves, cardamom, and/or nutmeg.
Apples turn dark due to oxidization. To avoid this, place water and lemon juice in a wide-based, thick-bottomed pot.
As you slice each apple, keep adding the slices in the pot and mix it as you go to coast slices with lemony water.
For chunky apple jam, chop the apple to desired chunk size. Freeze two small plates or saucers for the Cold Plate Test.
Protip: If you want a thicker jam, simmer it longer. The cold plate test will show you how your jam will look once it has cooled. (Avoid using high heat while cooking because it can overheat the sugar caramelizing it which results in a bitter-tasting jam.
As it is a small batch of green apple jam, you can refrigerate 1 jar for immediate use. And freeze the other small jars for later use.
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It’s great to use it as a spread on biscuits and rolls.Make drinks like apple lemonade and mixed cocktails.You can use it as pie fillings as well if less sugar is used in jam making.Apple glaze and tarts are also some good options to use for your homemade jam.
📖 Recipe
