The taste of autumn is captured and preserved in a simple-to-prepare jam. Apple Cinnamon Jam is a jam that tastes like a dessert. Great on ice cream, or folded into apple turnovers, or just smeared liberally on warm toast!
APPLE CINNAMON JAM
This is one of those small-batch canning recipes that will make you wish you had prepared a large batch. Seriously, Dear Reader, this Apple Cinnamon Jam is like having apple pie filling on your toast every morning for breakfast. I know that might sound weird, but who wouldn’t like to try it!?
For the past few years, John.e has requested time and time again that I make apple butter. I have a great recipe for it, but I have not made it in years. You see, Dear Reader, I like apple butter, but I don’t love it. It’s just one of those things that I can take it or leave it – know what I mean?
This Apple Cinnamon Jam, however, is completely different. It’s thick and slightly chunky. I love that you can still see the little chunks of apple even after the jam has been cooked and canned. And, as you know, the Thomas-Ewing household has never found a cinnamon recipe that they didn’t like.
YOU MUST LOVE CINNAMON TO LIKE THE TASTE OF THIS JAM
Cinnamon is one of our favourite dessert flavours. I know you can cook with cinnamon as well, but I tend to not like it so much in savoury dishes, but in sweet dishes, I just can’t get enough.
Want proof? Take a look at some of the recipes that are posted here at Lord Byron’s Kitchen which highlight the humble spice. Start with my Walnut Cinnamon Bundt Cake – it’s got a lot of cinnamon flavour! And, you’ve got to see my Cinnamon Sugar Dulce de Leche Sandwich Cookies! And, if those two recipes don’t entice you, how about some delicious Cinnamon No Churn Ice Cream? I told you we love cinnamon!!
When we think of jam, most of us will automatically think of it as a breakfast item. (If you ask my sixteen-year-old daughter, she’ll most likely tell you that jam is food for old people.) But, that’s not the case at all. You can use jam is so many ways – not just on toast in the morning!
INGREDIENTS NEEDED TO PREPARE THIS RECIPE
The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.
- Apples – You will need 5 pounds of softer apples, such as MacIntosh or Empire.
- Sugar – Granulated sugar is used to sweeten the apples, and of course, to help with the thickening.
- Lemon Juice – This counters some of the sweetness, while increasing the acidity level, which makes this recipe safe for the water bath canning method.
- Spices – Of course, there’s a lot of cinnamon, but there’s also some nutmeg, ginger, and cloves.
HOW TO MAKE THIS JAM:
The following might seem like it’s rather quick and easy, but the next two paragraphs do not include the preparation of the canning equipment. It also does not talk about how to can the jam. You can find all of this information and more in the recipe card below. If you’re only concerned with how to make the jam, here’s how to do it.
Once the apples are prepped, place them into a large saucepan or pot. Add the water and bring to a boil over medium heat. Gently boil for 20 minutes. Add the lemon juice and the sugar and stir until dissolved. Bring back to a low boil. Continue to boil uncovered over medium heat for 20 minutes, depending on how thick you prefer your jam to be.
DO NOT walk away from the jam once you add the sugar. The sugar will burn quickly and easily. Continue to stir and carefully monitor the progress. Next, add the nutmeg, ginger, cloves, and cinnamon. Stir into the jam mixture until well incorporated. The jam is now done. All you need to do is can it up!
HOW TO USE APPLE CINNAMON JAM:
I like to bake a simple vanilla cake and layer the cake with homemade jam. My Jam Filled Vanilla Layer Cake recipe will show you step-by-step how to decorate a cake with jam – no skill needed! You can use jam to make pies or tarts just like these Tartlets. My recipe for No Bake Cheesecake is also a great way to use jam.
Of course, there are a million other things you can do. Try stirring a spoonful or two of the Apple Cinnamon Jam into your favourite vanilla ice cream, or a big bowl of yogurt. Since jam is associated so strongly with breakfast, why not top your pancakes or waffles with this apple jam as well?
It doesn’t always need to be sweet either. Smear the Apple Cinnamon Jam over top of a wheel of brie. Bake for 10-15 minutes at 350. Remove from oven and serve with crackers and bread. Better yet, why not thinly slice that brie, layer it onto a slice of bread, top it with Apple Cinnamon Jam, and then followed a second slice of bread? In a skillet, toast each side of the bread for the most amazing grilled cheese sandwich you’ll ever have!
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Apple Cinnamon Jam
- 6 250 ml mason jars with screw bands and new, unused sealing discs.
- Water Bath Canner with Jar Rack
- Jar Wrench/Lifter
- Canning Funnel
- Non-metallic Bubble Remover
- Magnetic Lid Lifter
- 5 pounds apples, peeled and roughly chopped into bite-sized pieces (use a softer apple like MacIntosh or Empire)
- 1/2 cup water
- 2 cups sugar
- 2 tablespoons lemon juice, freshly squeezed
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 3 teaspoons ground cinnamon
To Prepare Mason Jars:
- Wash mason jars and screw lids in soapy water and rinse soap off well under running hot water. Place clean jars on a baking sheet and place in oven preheated to 200 degrees. Set screw bands aside. Next, boil a kettle of water and pour into a clean glass bowl. Carefully submerge the sealing discs in the bowl of hot water. Set aside.
- Peel the apples and remove the core. Wash under running cold water to remove all traces of seeds or core remains. When done, roughly chop each apple into bite-sized pieces.
- Place the chopped apples in a large sauce pan or pot. Add the water and bring to a boil over medium heat. Gently boil for 20 minutes.
- Add the lemon juice and the sugar and stir until dissolved. Bring back to a low boil. Continue to boil uncovered over medium heat for 20 minutes, depending on how thick you prefer your jam to be. DO NOT walk away from the jam once you add the sugar. The sugar will burn quickly and easily. Continue to stir and carefully monitor the progress.
- In the meantime, fill your water bath canner to the halfway mark with water and add the jar rack. Bring to a full boil.
- Next, add the nutmeg, ginger, cloves, and cinnamon. Stir into the jam mixture until well incorporated.
- Ladle the jam into prepared mason jars using a funnel to prevent the jam from touching the rim of the jars.
- Use the non-metallic bubble remover to remove any air bubbles.
- Wipe down the rim of each jar with a damp paper towel to ensure no jam has come in contact with the rim.
- Carefully remove the sealing discs from the hot water with a magnetic lid lifter. Position the sealing disc directly onto the lid of the jars. Do not touch the underside of the lid.
- Screw on the screw bands until firm – do not apply pressure! Just use your fingertips to tighten the screw bands.
- Using the jar lifter, place the jars into the water bath canner with the boiling water. Do not place the lid on the canner.
- Boil for 20 minutes. Carefully remove each jar from the canner using the jar lifter. Try not to tilt the jars. Place jars onto a wire cooling rack that has been covered with a clean kitchen towel.
- Leave the jars to cool for a minimum of 12 hours. Once cooled, wipe the jars of any residue that might have been transferred to the outside of the jar during the boiling process. Label the jars and store in a dark, cool cabinet for up to one year.
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