Apple Jam Recipe

Updated: December 23, 2023, By Swasthi

Apple Jam recipe made with fresh apples, spices, an acidic ingredient and a sweetener. Spread on a warm piece of toast, a fresh piece of bread, a flaky paratha or a slice of pound cake, this homemade apple jam is a sweet treat that is both delicious and comforting. It is a great way to utilize an abundance of apples when they are in season. With just a few simple ingredients you can make apple jam right at home.

apple jam

Recipe Comments

The important thing is that you make something that highlights the natural flavor of the fruit and enhances it with something complementary that does not hide its flavor.

About Apple Jam

Making Apple Jam starts in a similar way as making apple sauce. The difference here is that jam has a higher ratio of sugar. Beyond that, apple jam has a thicker consistency that can stand up on its own, allowing you to spread it without being runny.

This homemade jam is simply delicious, so flavorful and takes only little time. We love it with fragrant spices like cinnamon, star anise and a hint of vanilla. But it can be customized to suit your taste.

Like for example: use a complex spice blend like this Chai Spice mix for a sweet, floral, earthy and smoky flavors in your Apple Jam.

What Apples to Choose

There are so many varieties of apples to choose from. A quick visit to your local grocery store can seem confusing, perhaps, but it is worth noting that some apples are better than others when it comes to making apple jam.

The best options are firm, yet sweet, and have a good balance of acidity. I have used Candine and Envy apples with great results, though other promising varieties include Gala, Granny Smith, Fuji, and Honeycrisp.

There is even something to be said about combining a couple of varieties of your favorite apples for a flavor that has a bit more depth.

candine and envy apples for jam

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Apple Milkshake

Photo Guide

Preparation for Apple Jam (Stepwise Photos)

There are some important things to keep in mind when making apple jam. First of all, it is best to choose apples when they are in season. They offer better flavor and consistency than apples that have been stored for long periods of time.

Second, always make jam in a heavy-bottomed saucepan to avoid burning. A lightweight pan can scorch, especially when working with high sugar content foods like jam. If you like to go handsfree, use your instant pot just like the way I did it.

1. Rinse the apples very well under running water. Peel, core and quarter them.

chopped apples

2. Start with apples that have been grated in a food processor because that really breaks the apple down right from the start and eliminates the need for an immersion blender. However if you want a smooth apple jam you may simply start by chopping the apples at this stage and blend once they are cooked.

grated apples in a food processor

Make Apple Jam

3. The process is really quite simple. It involves cooking the apples along with the apple cider vinegar, and spices in a saucepan over low heat until the apples begin to release their natural juices.

Add the grated apples to the pot and pour apple cider.

grated apples with vinegar in a instant pot

4. Add star anise and cinnamon stick.


5. Pour 3 tablespoons water to avoid burning. Cover the pot and cook on a low heat. To cook in IP, pressure cook for 0 minutes. Wait for the natural pressure release and open the lid.

pressure cooking

6. The apples will soften and begin to release the moisture.

softened apples in a pot

7. Add sugar and mix well. Continue to cook on a medium heat. If you are using IP, cook on saute mode.

add sugar to apples

8. Once the jam starts boiling you really need to keep an eye on things. Small, rapid bubbles will eventually give way to slower, larger bubbles which is an indication that your jam is reducing and thickening. Add vanilla extract at this stage.

pour vanilla extract

9. I feel adding some ground cinnamon is essential at this stage. So add a bit here if you like.

add cinnamon powder

10. The tricky part is knowing when your jam has reduced enough to achieve the proper consistency. Swipe the bottom of your pot with a spatula. It should leave a trail behind the spatula. This means the apple jam is almost done.

consistency of apple jam

11. When you think your jam is getting close to the proper thickness spoon a small amount on a cold plate. Your jam should retain its shape without running.

testing consistency of apple jam

12. A finger swiped through the center of it will leave a trail that will not fill in.

testing 2

13. You can see the apple jam has reached the right consistency.

perfect consistency of apple jam

Once you have achieved this consistency you can allow your jam to cool and store it in a glass jar in your refrigerator for few months, though don’t be at all surprised if it disappears rather quickly. I tripled the recipe so got 3 bottles of jam.

apple jam recipe

Pro Tips

Importance of Sugar

Of course, sugar lends palatability to this apple jam that makes it really delicious, but beyond that, it is important for the proper texture. Sugar, as it is cooked with the apples and reduced, adds thickening properties that take this from mere apple sauce to apple jam.

Without an adequate amount of sugar, you will never achieve something that is soft yet spreadable. Also sugar acts a preservative in a jam, helping it to keep good for longer periods.

Why acidic ingredient? (Vinegar or lemon juice)

The most obvious answer to this question is that an acid helps balance the sweetness of the apple jam. Without it, your jam will be cloyingly sweet.

Beyond that, acid is necessary for the proper thickening properties of the natural-occurring pectin. Without it, your jam would not be as delicious or as thick. Also acidic ingredient especially vinegar acts as a natural preservative and prevents mould.

Can I Can Apple Jam?

If you wish to preserve your jam for longer shelf life, you may consider canning it. This process requires sterilized jars that are boiled in a large pot fitted with a lid.

Once you have cooked your jam to the desired consistency, it is best to work with it while it is still hot, filling your jars carefully with a canning ladle, leaving between ¼ and ½ inch of space at the top. Wipe the edges of your jars with a damp cloth.

Place lids carefully on jars and submerge them into a large pot that will accommodate them, covering them with water by at least two inches. Bring this to a boil for 15 minutes before removing carefully with tongs. Allow them to cool at room temperature for 24 hours before storing them in a dark cool place. Enjoy for months to come!

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Recipe Card

apple jam recipe

Apple Jam Recipe

5 from 22 votes
Apple jam, a delicious and flavorsome homemade condiment made with the freshest apples, spices, a sweetener and a acidic ingredient.
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For best results follow the step-by-step photos above the recipe card

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings1 200 ml jar
Diet : Gluten Free, Vegan

Ingredients (US cup = 240ml )

  • 450 grams (1 lb.) apples
  • ¾ cup sugar (refer notes)
  • 3 tablespoons apple vinegar
  • 3 tablespoons water
  • 1 tablespoon vanilla extract
  • 2 to 3 inch cinnamon (piece)
  • ¼ teaspoon ground cinnamon (adjust to taste)
  • 1 star anise


  • Rinse, peel, core and quarter the apples. Grate them in a food processor. If you don't have a food processor simply chop them as fine as possible.
  • Add the apples to a heavy bottom saucepan or pot. Add vinegar, water, cinnamon stick and star anise.
  • Cover and cook on a low heat until the apples are slightly softened.
  • Add sugar and continue to cook stirring often until thick. Add ground cinnamon and vanilla.
  • When it thickens test by swiping the bottom of the pot with a spatula. It should leave a trail behind the spatula. (Check step by step photos in the post)
  • Do a final test by dropping a spoonful of apple jam on a cold plate. It should not spread and must retain its shape. The other way to check is to cool it slightly and run your finger in the center of the jam. It should leave a space showing the line.
  • Cool apple jam completely and store in a clean air tight dry glass jar. It lasts for few months in the refrigerator. Spread it on toasts, parathas or fresh bread.


  • Preparing apples:  if you don’t wish to start with grated apples, this jam can be made with peeled and chopped apples. For this method, simmer your apples with the remaining ingredients until they are very soft. Use an immersion blender to gently pulse the apples so they are broken down, though not completely pureed. Then proceed as directed.
  • Sugar: If you cut down the sugar in the recipe, your jam won’t keep good for long. You may use as little as 4 tbsps but you won’t get the same texture, flavor and taste.
  • Acidic ingredient: You may use lemon juice instead of vinegar but I can’t assure you of the longer shelf life. 
  • Whole spices can be replaced with ground spices. Start with small quantities of ground spices and add more if required. 
  • Nutritional values are for the entire recipe.

NUTRITION INFO (estimation only)

Nutrition Facts
Apple Jam Recipe
Amount Per Serving
Calories 893 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 48mg2%
Potassium 554mg16%
Carbohydrates 220g73%
Fiber 11g46%
Sugar 202g224%
Protein 2g4%
Vitamin A 248IU5%
Vitamin C 21mg25%
Calcium 46mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me

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Excellent content

Looks like a very lovely recipe, I’m going to try it tomorrow!
If I triple the recipe, how much water should I add? 9 tbsp or less?
Thank you:)

I see, thank you so much for the explanation! Also I have another question: when exactly do I pulse the apples with the immersion blender (as I don’t have a food processor)? After adding all the ingredients (sugar included) and when the apples are very soft? Then pulse and then cook till they thicken enough, right?

Thank you so much for your answers, will try making this jam tonight!

5 stars
I did the jam tonight and can’t wait to put it on a toast! Wonderful recipe, thank you so much! 🙂

5 stars
A wonderful recipe!
Can this be frozen with success? Thank you!

I want to make jam for Christmas gifts. Can your recipe be made in larger quantities?

5 stars
This is the best jam I have ever enjoyed in my life. My entire family agrees.

5 stars
Five stars. Great recepie? Worked very well

I’m using an IP. Do you think doubling or tripling recipe in the IP would work okay?

Could you suggest a substitute for star anise or would it be ok to leave it out? I love cinnamon but do not like star anise at all.

5 stars
Thank you.
I added extra cinnamon and Vanilla.

Can jaggery be added instead of sugar for a slightly healthier version ? Will the consistency change ?

5 stars
Turned out amazing! I used it to make my hamantaschen (jam filled pastry cookies for a Jewish holiday) and it worked perfect!

Pressure cook for 0 minutes?

Does the star anis and cinnamon stick break down into the jam or do you remove them at the end.

Can you freeze your Apple jam?

When this recipe gives a weight i.e. 1350g of apples, is that the weight of whole apples or peeled and cored apples? I have never known this answer.

Can I use apple cider vinegar?

5 stars
Never made a spiced jam before. Turned out great. Thank you

5 stars
Very easy! Thank you!Can I use artificial sweetener instead of sugar?