This unique small batch French Apple Jam recipe is simple to make, has a gorgeous golden color, a fresh apple flavor, a chunky texture, and a surprise hint of spice from the cardamom. No pectin needed for this classic jam!
small batch apple jam
This fabulous French apple jam is worlds away from apple pie filling, although you could certainly use it to bake with. It’s so delicious and versatile that I’m surprised you don’t see it more often. This is a small batch, with just a handful of apples, and the quick process won’t overwhelm your kitchen or take all afternoon. I got two big pints of it, and we’ve been spreading it on toast all week. If you want a real treat, get yourselves some warm croissants to go with it. I’m already dreaming up ways to bake it into something fabulous…
In traditional French farmhouse jams, particularly those made by hand at home, pectin is often not used. Instead, this apple jam relies on the natural pectin found in the fruit itself, along with long, slow cooking to achieve the desired thickness and consistency.
what you’ll need for easy French apple jam
- apples
- cardamom
- I use the whole pods, available in the spice section next to ground cardamom. You can also use the ground spice if necessary.
- sugar
- the traditional French ratio for fruit jam is 1:1 fruit to sugar, but I used less sugar for personal preference. Lower sugar content will result in a softer set, but it preserves the natural apple flavor better.
- lemon juice
- lemon is used in 2 ways in this recipe. First I use lemon water to keep the apples from browning. Then, adding lemon juice to the apples as they cook can help the apples break down faster while activating the natural pectin in the fruit for better thickening.
best apples for apple jam
There are so many apples available right now, and you can really use any variety you like. I mixed Granny Smith and Honeycrisp. If you have local apples, all the better. But be aware that other varieties may behave differently when cooked. Mine retained their shape and color well, and they’re pretty commonly available in stores.
Granny Smith: Known for its tartness, this apple adds a tangy flavor that balances well with the sweetness of jam.
Honeycrisp: A sweet and juicy apple with a firm texture, perfect for adding both sweetness and texture to your jam.
the unique flavor of cardamom
Rather than go with the obvious choice of cinnamon to spice up this jam, I used cardamom pods, lightly crushed to release their little black seeds. The result is subtle and keeps the flavor from reading as ‘apple pie’. I love warm flavor of cardamom, it’s aromatic without being overpowering. I love it so much I even have a pinterest board devoted to it (are you following me?) If you want to use a mix of fall spices like cinnamon, nutmeg, allspice and clove, that would be nice, too, just don’t overdo it ~ the fresh flavor of the apples should be your star.
more recipes using cardamom:
how to make apple jam in easy steps
step 1. peel and chop apples
I like to soak the apples in lemon water to keep them from browning.
step 2. bring to a boil
Drain the apples and put them in a large heavy bottomed non-reactive pot (such as an enameled cast iron Dutch oven) along with the sugar, cardamom, and lemon juice. Boil for 30-40 minutes.
step 3. partially blend your apple jam
About halfway through cooking use your stick blender to partially blend the mixture, but be careful, it will be hot. Keep your face away from the pot and keep the blender on the bottom of the pan. Use caution.
step 4. cook until thick
Finish cooking until the jam is as thick as you’d like. Keep in mind it will thicken further as it cools.
pro tips for apple jam
- Don’t skip the lemon juice, it helps balance the flavor of the jam, as well as helps to thicken it.
- If you don’t want the texture of the whole pods in your jam, use just the little black seeds.
- Cut the apples into uniform, small pieces. This ensures even cooking.
- Use the wrinkle test to check when the jam is ready. Place a spoonful of jam on a chilled plate, let it cool for a minute, and push it with your finger. If it wrinkles, the jam is done.
variations
- Add a few cranberries for a fresh flavor,
- Use pears instead of apples.
- Sweeten with maple syrup or honey instead of sugar. Reduce the amount compared to sugar (about ยพ cup of honey for every 1 cup of sugar). Liquid sweeteners like these will result in a softer juicier jam.
- Use brown sugar instead of white sugar.
- Grate fresh ginger and cook it with the apples for a spicy, aromatic twist. This variation pairs beautifully with cheese or toast.
- Double or triple the cardamom ~ also great with cheese and crackers.
what about using alternative sweeteners in apple jam?
Yes, using alternative sugars can affect your apple jam, impacting both the flavor and texture. Here’s how some common alternatives can affect your jam:
1. Honey
- Effect: Honey adds a floral sweetness and enhances the flavor of the apples, but it can make the jam softer since it contains more moisture than regular sugar.
- Tip: reduce the amount of honey compared to sugar (about ยพ cup of honey for every 1 cup of sugar) and cook slightly longer to thicken.
2. Maple syrup
- Effect: Maple syrup provides a rich, caramel-like flavor, but because it’s liquid, it can result in a looser jam if used in large quantities.
- Tip: reduce the amount of honey compared to sugar (about ยพ cup of honey for every 1 cup of sugar) and cook slightly longer to thicken.
3. Coconut sugar
- Effect: Coconut sugar has a lower glycemic index and adds a subtle caramel flavor, but it won’t dissolve as easily and may lead to a darker jam with a grainier texture.
- Tip: use it in combination with regular sugar or in smaller amounts to maintain the jam’s texture.
4. Stevia or Monk Fruit sweetener
- Effect: These sugar substitutes are much sweeter than regular sugar and lack the bulk that sugar provides, which can result in a looser consistency.
- Tip: use only a small amount of these sweeteners, and consider adding a natural thickening agent like apple cores (for pectin) or chia seeds to help thicken the jam.
5. Agave syrup
- Effect: Agave is similar to honey, with a lighter, more neutral flavor, but it can also result in a softer set because of its high moisture content.
- Tip: reduce the liquid in your recipe and extend the cooking time slightly to compensate for the added liquid.
6. Xylitol or Erythritol
- Effect: These sugar alcohols donโt caramelize or add bulk like regular sugar, so they can make the jam taste less rich and appear runny.
- Tip: combine with a thickener (like pectin) and follow the sweetener’s specific recommendations for cooking.
homemade jams and jellies make great from your kitchen gifts
I’ve got recipes that cover every season of the year! If you love apple preserves, be sure to check out my Easy Apple Butter Recipe and my cranberry apple butter. But I’ve made jam, jelly, or butter out of just about every fruit out there, so check out my whole collection of jams and jellies for inspiration…
Apple Jam
Equipment
- large non-reactive pan like a Dutch oven
Ingredients
- 6 large apples, I mixed Granny Smith and Honeycrisp
- 2 1/2 cups granulated sugar
- 5 cardamom pods, crushed, (use a rolling pin or heavy spoon to gently crack open the pods)
- juice of 2 lemons, divided
Instructions
- Fill a large bowl with cold water and add the juice of 1 lemon.
- Peel, core, and quarter the apples and add them to the lemon water as you work. This is to prevent the apples from turning brown.
- Remove the apples from the water (discard the water) and finely dice them.
- Add the apples to a heavy bottomed pot, along with the sugar, cardamom pods, (and any seeds that have escaped) and the juice of the other lemon. Stir well, and then bring to a boil.
- Boil, uncovered and stirring often, for about 30-40 minutes until thickened. About halfway through the cooking I used my stick blender to blend the jam just a bit, but I left lots of apple chunks intact. This is optional and depends on what texture you want your jam to have, and how large or small you chopped your apples in the first place. If you do this, be extra careful not to splatter yourself, the jam is very hot.
- Ladle the finished jam into clean (sterilized) jars, cover tightly, and let cool before refrigerating. It will last up to 2-3 weeks in the fridge, or you can freeze for longer storage.
Video
Notes
Freezing Apple Jam:
- Cool the Jam: Let it cool completely to avoid ice crystals.
- Use Freezer-Safe Containers: Leave 1/2 inch of space at the top.
- Label and Freeze: Label with date and freeze for up to 12 months.
- Thaw: Defrost in the fridge overnight; use within 2-3 weeks once thawed.
I made the version with some cranberries added and waterbathed canned this and let me tell you it is replacing cranberry sauce a
for us for Thanksgiving! Great flavor with the cardamom. I put some on a turkey sandwich yesterday and it was so good!
Cranberry apple jam sounds incredible, but I have to warn you I don’t recommend creating your own canning recipes, that can be very dangerous. I’d freeze it instead.
This French Apple Jam sounds wonderful and just the gift I would like to give to friends this Christmas.! presume you could process jam in a water bath as well for longer shelf life?
Thanks.
This jam hasn’t been tested for canning safety but you can definitely freeze it.