Leovigilda's Delicious Homemade Apple Jam Recipe
Ingredients
Directions
- Add the apples and sugar to a good sized pot over medium heat and cook it stirring often.
- When it starts boiling turn down the heat a bit and let it cook for a while more.
- When the apples are almost cooked, blend them with a hand blender, add the cinnamon to taste (optional), stir well and then finish cooking, it will take a total time of 1 hour to 1 hour and a half to cook (have a plate on the side with a spoon and keep checking the jam for consistency by putting a spoonfull on the plate, some people like it a little runny while I like it a little more firm).
- Have your jars washed and ready and fill them with the hot jam (be careful to tighten the lids well).
- You can store the jars in the pantry for up to 12 months.
Adapted from a Recipe by: Leovigilda Pereira
Frequently Asked Questions
Can I use other types of apples for this recipe?
Yes, you can use other varieties of apples instead of McIntosh or Gala. Just ensure they are suitable for cooking, like Granny Smith, Honeycrisp, or Fuji, as they provide a good balance of sweetness and acidity.
How should I store the apple jam after it's been made?
After filling the sterilized jars with hot jam, ensure the lids are tightly sealed and let them cool completely. Store the jars in a cool, dark place such as a pantry. Properly sealed jars can last up to 12 months. Once opened, refrigerate the jam and consume it within a few weeks.
What can I do if my apple jam is too runny?
If your apple jam turns out too runny, you can cook it down further. Return the mixture to medium heat and stir it often until it reaches your desired consistency. Additionally, you can add a small amount of pectin to help thicken it, following the instructions on the pectin package.
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