Simple Apple Jam

Name: Simple Apple Jam
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1
Ingredients: 1 dl water; 0.5 pcs lemon juice; 1 kg apple; 125 g sugar; 1 tsp ground cinnamon

40 min

2 portions

easy quick side dish

Plan this

Ready in under half an hour and tastes nothing like the store-bought stuff. Great on bread, next to cheese, or spooned over dessert.

Instructions

1
Pour the water and lemon juice into a large pot.
2
Peel the apples and remove the cores, then cut them into small pieces. Add them to the pot as you go.
3
Bring to a boil, then let it bubble gently on low heat for 15 minutes, stirring now and then. Once that's done, stir in the sugar and cinnamon and keep cooking until the sugar has dissolved.
4
Let the jam cool down, then transfer it into sterilized, airtight jars.

Per average serving

1.0k

Calories

kcal

3.4

Protein

269

Carbs

2.2

Fat

26.8g

Fiber

230.4g

Sugar

11mg

Sodium

Family Portions

2portions

Adults

Children

No children added

Per average serving

1.0k

Calories

kcal

3.4

Protein

269

Carbs

2.2

Fat

26.8g

Fiber

230.4g

Sugar

11mg

Sodium

Tips from the kitchen

Cut the apple pieces small and roughly the same size so they break down evenly in the 15 minutes of simmering. Big chunks will still be firm when the small ones are mush.
Add the apple pieces to the pot with the water and lemon juice as you peel and chop. The lemon keeps them from browning while you work.
Hold off on the sugar until after the 15 minutes of simmering. Adding it too early can keep the apples from softening properly.
A tart apple like Granny Smith holds its shape better and balances the sugar. Sweeter apples will give you a softer, sweeter jam.
Let the jam cool fully before it goes into the jars. Spooning hot jam into cold glass can crack it.

Ways to vary it

Swap the cinnamon for a pinch of ground cardamom or a vanilla pod scraped into the pot, if you fancy a different warmth.
For a chunkier texture, mash the apples less and stop cooking once the pieces are just tender. For a smoother spread, give it a quick blitz with a hand blender after the sugar dissolves.
A small grating of fresh ginger added with the apples gives it a bit of bite, completely optional.

Storage & leftovers

Kept in a sealed jar in the fridge, this lasts about two to three weeks. It freezes fine too, just leave a little headroom in the jar for expansion and thaw it overnight in the fridge. No need to reheat, but if you want it warm for dessert, a few seconds in the microwave or a gentle stir in a small pan does the job.

What to serve with it

Spread it on warm toast or a slice of brioche, or set it next to a sharp cheddar or blue cheese on a board. It's also good spooned over vanilla ice cream or rice pudding.

By Untrained ChefPublished 19 May 2026 · Updated 11 July 2026