French Apple Jam Recipe

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:

• Pistachio Cardamom Pound Cake
• Cardamom Cruffins
• Jewish Cardamom Apple Cake
• Cardamom Crumb Cake

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 ¾ 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 ¾ 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 ¾ 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 don’t 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…