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You are going to love this apple cinnamon jam recipe! If you’re looking for a recipe using fall apples, this is so simple to make. We love going apple picking in the fall. And, thankfully there are a lot of apple orchards here in rural Vermont that allow people to pick their own.
Apple Cinnamon Jam Recipe
So, this apple cinnamon jam recipe makes six 6-ounce jars of jam. It isn’t processed. So it is best to make this jam up when you’ll be using it or giving it as a gift. You can keep a few jars for yourself. And, include a jar with a loaf of homemade bread and a kitchen towel as a gift to friends and family.
How do you make jams?
This recipe is very simple to get started with. So, if you are new to making jam, start here. Many jam recipes require that you water bath process them. And, while that isn’t difficult, you will need canning equipment. This apple cinnamon jam recipe requires no canning equipment so it’s great for beginners.
If you want to try more jam recipes, check out my post on how to get started making jam.
So, another reason this apple cinnamon jam recipe is a great starter recipe is that it does not require pectin. Did you know that apples naturally contain pectin? You can make this apple jam recipe without pectin and it will still set up perfectly.
Best apples for jam
We typically use McIntosh apples in our recipes including this apple cinnamon jam recipe because that’s what available in my area. Did you know that the Vermont state fruit is the apple? We also do a fair amount of baking with wild apples since we have wild apple trees in my neighborhood as well. But, you can try many different types of apples including Pink Lady, Braeburn, and Jonagold.
This quick apple jam recipe is a great way to use up apples that might not be perfect. If you have an apple that is bruised or has an imperfection, it won’t matter if you are cutting it up for apple jam. Now, this recipe does NOT use the apple peels. So, if you want a creative way to use up apple peels, Kitchn has a few great suggestions.
When we go apple picking we generally pick several bushels. I love apples and we make lots of different apple recipes using fall apples. Sometimes, we pick more than we can use up quickly. If you have the same issue, check out this post on how to store fresh apples so they last longer.
Apple jam recipe without sugar
Most jam recipes contain sugar because it helps the jam set. And, that’s the case with this apple cinnamon jam recipe. If you’re looking for an apple jam recipe without sugar, check out this video and give it a try. Or, you can try my apple butter recipe which does not use sugar. I love the way apple butter tastes on homemade bread. I have it regularly for breakfast in the fall.
How do you preserve apples?
If you’re wondering about other ways to preserve apples besides this apple cinnamon jam, you have a few options. You can store them somewhere cold and dry like a root cellar. Or, you can cook them into something like homemade applesauce, a granola apple crisp, or my German apple pie with sour cream. Or, you could try to dehydrate them with your food dehydrator.
So, the process for making this apple cinnamon jam recipe is very simple. Basically, you are peeling and dicing the apples and cooking them down with a few other simple ingredients. Once this is done, you ladle them into hot sterilized jars and seal them. Because they are not water bath processed, they should be stored in the refrigerator until you use them up. Unopened jam should last for about six months stored in the refrigerator. Once you have opened the jam, it should be used within three months. So, you can easily use this jam up without canning.
Other jam recipes
If you love making jam, why not try a few of these:
- 6 large apples
- 3 tbsp. butter
- 1/4 cup of lemon juice
- 1 cup brown sugar
- 1 teaspoon of cinnamon
- 2 1/4 cups of unsweetened apple juice
- 1/2 teaspoon of nutmeg
- 1/4 teaspoon of ground cloves
- Core, peel and dice apples into bite size pieces.
- Add to a pan with brown sugar, lemon juice, butter, and spices.
- Simmer for approximately 30 minutes until the apples turn an amber color.
- The apples should be transparent and the jam should be glossy but not too thick.
- Pour into sterilized jars and seal with sterilized lids.
This apple cinnamon jam recipe should be refrigerated since it is not water bath processed.
Amount Per Serving: Calories: 41Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 8mgCarbohydrates: 9gFiber: 1gSugar: 8gProtein: 0g
Ellen is a busy mom of a 22-year-old son and 27-year-old daughter. She owns 5 blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email email@example.com to chat.