This homemade apple jam recipe captures the essence of fresh apples, enhanced with warm spices and made without any artificial pectin. Perfect for spreading on morning toast or incorporating into your favorite baked goods, this jam brings the cozy flavors of autumn to your table any time of year.
Why Make Pectin-Free Apple Jam?
Apples naturally contain enough pectin to create a perfectly set jam without adding commercial pectin. This recipe lets the pure apple flavor shine through while warm spices like cinnamon and star anise add a delightful complexity to every spoonful.
Recipe Card
Ingredients
- 450g (1 lb) apples
- 180ml (¾ cup) sugar
- 45ml (3 tablespoons) apple vinegar
- 45ml (3 tablespoons) water
- 15ml (1 tablespoon) vanilla extract
- 1 cinnamon stick (5-7.5cm/2-3 inches)
- ¼ teaspoon ground cinnamon
- 1 star anise
Instructions
- Prepare the apples:
- Wash, peel, and core the apples
- Quarter and grate using a food processor or finely chop by hand
- Initial cooking:
- Place grated apples in a heavy-bottomed pot
- Add vinegar, water, cinnamon stick, and star anise
- Cover and cook on low heat until apples soften
- Jam making:
- Add sugar and stir frequently
- Continue cooking until mixture thickens
- Add ground cinnamon and vanilla extract
- Cook until desired consistency
- Testing doneness:
- Draw a line through jam with spatula – should leave clear trail
- Drop spoonful on cold plate – should not spread
- Cool slightly and run finger through – should leave clean line
- Storage:
- Cool completely
- Transfer to clean, sterilized glass jars
- Store in refrigerator
Pro Tips
- Choose tart apples for better natural pectin content
- Don’t skip the vinegar – it helps with preservation and setting
- Use a heavy-bottomed pot to prevent scorching
- Stir frequently once sugar is added to prevent sticking
- Sterilize jars before filling for longer shelf life
Variations and Substitutions
- Use different apple varieties for unique flavors
- Replace star anise with cardamom pods
- Substitute apple vinegar with lemon juice
- Add ginger for extra warmth
- Include a vanilla bean instead of extract
Storage and Shelf Life
- Refrigerator: 3-4 months in airtight container
- Freezer: Up to 6 months
- Properly canned: Up to 1 year in cool, dark place
- Always check for signs of spoilage before use
Nutritional Information
(Per 2 tablespoons)
- Calories: 60
- Carbohydrates: 15g
- Fiber: 1g
- Sugar: 13g
- Protein: 0.2g
Timing
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Common FAQs
Q: Why isn’t my jam thickening?
A: Continue cooking on low heat, stirring frequently. The natural pectin needs time to activate and set.
Q: Can I reduce the sugar?
A: Yes, but it may affect preservation time and setting. Sugar helps preserve the jam.
Q: Why add vinegar?
A: Vinegar helps activate the natural pectin in apples and aids preservation.
Q: How do I know if my jam is properly sealed?
A: The jar lid should not flex when pressed. There should be no bubbles or foam inside the jar.
This no-pectin apple jam recipe offers a pure, natural way to preserve the goodness of fresh apples. The warmth of cinnamon and star anise creates a sophisticated flavor profile that elevates this jam beyond ordinary preserves. Whether spread on fresh bread, stirred into yogurt, or used as a filling for pastries, this versatile jam brings homemade comfort to your table.
