This unique small batch Easy 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.
This fabulous 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…
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.
TIP: All apples have a lot of natural pectin, which helps to thicken the jam as it cooks. I used a little powdered pectin as insurance, but you can leave that out if you don’t have any, you may just have to boil the jam a little longer. Don’t skip the lemon juice, though, because that helps prevent the apples from turning brown.
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 ‘different’ without being overpowering. I love it so much I even have a PINTEREST BOARD devoted to it! 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.
TIP: If you don’t want the texture of the whole pods in your jam, use just the little black seeds.
Homemade jams and jellies make great “from my kitchen” gifts during the holidays! If you love apple preserves, be sure to check out my ONE HOUR NO SUGAR APPLE BUTTER, 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 ~
Apple Jam
Ingredients
- about 6 apples I mixed Granny Smith and Honeycrisp
- 2 1/2 cups sugar
- 5 cardamom pods crushed (use a rolling pin or heavy spoon to gently crack open the pods)
- juice of 2 lemons divided
- 2 Tbsp pectin powder this is totally optional, the jam will set without it
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.
- 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) the pectin (if using) 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. See note below for preserving options.
Make it your own ~
- To can this jam you can follow the instructions from the Ball® website: Ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Process in a boiling water canner for 10 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner, do not retighten bands if loose. Cool 12 hours. Check seals. Label and store jars.
- Add a few cranberries for a fresh flavor, or mix the apples with pears.
- Double or triple the cardamom for a delicious spread to serve with cheese and crackers.
For more apple inspiration, visit my collection of apple recipes here ~
174 Comments
Sherri
October 6, 2020 at 4:04 amHow long will the jars keep for unopened…??
Sue
October 6, 2020 at 5:00 amIf you don’t can it, it will last a few weeks. Canned, it will last up to a year, and freezing will be the same.
Margaret
October 3, 2020 at 6:49 amCan you give we a weight for apples as my apples are small
Karen Hoss
October 3, 2020 at 9:29 pmI can hardly wait to make this. My friend’s apple tree has produced a ton of very small but tasty apples so I’ll be using these.
Lyn
October 1, 2020 at 9:06 pmCant find whole pods of cardamom, can I use ground?
Sue
October 2, 2020 at 5:28 amYes, you can, I would add it to taste, not too much.
Margaret
September 30, 2020 at 4:26 pmIs the consitancy of the jam like stewed apples?
Sue
September 30, 2020 at 6:15 pmIt’s pretty jam-like, sort of like marmalade.
Sudipta Mondal
September 14, 2020 at 7:56 amHi Sue, how long i need to keep the apple pieces in cold water with lime juice..?
Sue
September 14, 2020 at 8:07 amThe citrus water is just to keep the apples from browning while you chop them, so you can drain as soon as all the apples are chopped and you’re ready to cook.
Margaret Kangethe
October 19, 2020 at 8:43 amHi Sue, please could you let me know how much of apple and sugar in oz and how many table spoons of lemon I would need. My family are all looking forward to apple jam.
Sarah
September 12, 2020 at 4:04 pmI’d like to try this but to can it. Can you give me a more specific amount that 6 apples equals to? Thank you! I’m a sucker for cardamom! ?
Sue
September 12, 2020 at 5:43 pmAn apple will generally equal a heaping cup to 1 1/2 cups chopped. That’s an approximate amount.
Debbie
August 29, 2020 at 11:48 pmHi how long does this keep for please ?? Thanks
Krystyna
August 22, 2020 at 8:34 amGreat recipes can’t wait to do it , specially now & save for winter. Thank You Sue for sharing .
Missie
August 22, 2020 at 7:50 amVery tasty! Does the Cardamon flavour develope on sitting?
Sue
August 22, 2020 at 8:01 amYes, it does. But you can feel free to add more cardamom to taste next time.
Katina
August 21, 2020 at 7:05 amHi can I use cooking apples please and would like to use jam sugar plus lemon juice