Introduction

This apple jam recipe transforms tart Bramley apples into a sweet, tangy spread perfect for toast, scones, or desserts. With a hint of cinnamon and lemon, it offers a lovely balance of flavors that capture the essence of homemade goodness.

Ingredients

1kg Bramley apples, peeled, cored and chopped
250g caster sugar
½ lemon, juiced
1 cinnamon stick
350ml water

Instructions

Step 1: Place a small plate in the freezer to chill. Meanwhile, combine the chopped apples, caster sugar, and 350ml water in a large saucepan. Bring to a gentle simmer, stirring occasionally until the sugar dissolves.
Step 2: Cook the mixture gently for about 30 minutes, stirring regularly, until the apples have broken down and collapsed.
Step 3: Stir in the lemon juice and add the cinnamon stick. Simmer gently for another 2-3 minutes until the jam thickens and develops a glossy appearance.
Step 4: Test the jam’s set by dropping a small amount onto the chilled plate. After a few seconds, it should feel fairly firm. If it remains runny, return the pan to heat and simmer for an additional 10-15 minutes. Re-chill the plate and test again.
Step 5: Once ready, remove the cinnamon stick and spoon the jam into clean, sterilised jars. Seal tightly.

Tips & Variations

Use a mix of apple varieties for a different texture and flavor profile.
Add a star anise or a few cloves with the cinnamon stick for extra spice notes.
Ensure jars are well sterilised to extend shelf life safely.
For a smoother texture, blend the jam lightly before adding the cinnamon stick.

Storage

Store sealed jars in a cool, dry place for up to three months. Once opened, keep the jam refrigerated and use within one month. Reheat gently if desired before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of apple?

Yes, you can use other apples, but Bramley apples work best because they break down nicely and give a natural tartness that balances well with the sugar.

Why do I need to test the jam on a cold plate?

Testing on a chilled plate helps you check the jam’s setting point. If the jam forms a gel that holds its shape, it indicates it has thickened enough to store safely and spread well.

Spiced Apple Jam Recipe

Print Recipe

★★★★★

4.9 from 134 reviews

A simple and delicious homemade apple jam recipe made with Bramley apples, caster sugar, lemon juice, and a cinnamon stick. This luscious spread is perfect for preserving the fresh apple flavor with a hint of warm spice, ideal for toast, desserts, or as a sweet addition to various dishes.

Author: Bella
Prep Time: 10 minutes
Cook Time: 40-50 minutes
Total Time: 50-60 minutes
Yield: Around 3 jars (approx. 750 ml total) 1x
Category: Preserves
Method: Stovetop
Cuisine: British

Ingredients

Scale

Ingredients

1 kg Bramley apples, peeled, cored, and chopped
250 g caster sugar
½ lemon, juiced
1 cinnamon stick
350 ml water

Instructions

Prepare the Apple Mixture: Place a small plate in the freezer to chill. In a large saucepan, combine the chopped Bramley apples, caster sugar, and 350 ml of water. Bring the mixture to a simmer over medium heat, stirring occasionally to dissolve the sugar completely.
Cook the Apples: Continue to cook gently, stirring regularly for about 30 minutes, until the apples have softened significantly and started to collapse, forming a thick mixture.
Add Lemon and Cinnamon: Stir in the freshly squeezed juice of half a lemon and add the cinnamon stick. Simmer gently for another 2–3 minutes until the mixture becomes thick and glossy.
Test the Jam Consistency: Remove the chilled plate from the freezer. Drop a small amount of the jam mixture onto the plate and leave it for a few seconds to cool. Check the firmness; if the jam is still runny, return the pan to the heat and simmer for an additional 10–15 minutes. Repeat the test once more after chilling the plate again.
Jar the Jam: Once the jam reaches the desired consistency—firm yet spreadable—remove the cinnamon stick and carefully spoon the hot jam into clean, sterilized jars. Seal the jars tightly while warm.
Storage: Store the sealed jars in a cool, dry place for up to three months. After opening, keep refrigerated and consume within one month for best quality and safety.

Notes

Use Bramley apples or other tart apple varieties for the best flavor and natural pectin content.
Ensure jars are properly sterilized to extend shelf life and prevent spoilage.
Adjust cooking time slightly if you prefer a thicker or thinner jam.
The cinnamon stick can be removed after cooking or left in for a stronger cinnamon flavor.
Always test jam consistency on a chilled plate to avoid under- or overcooking.

Keywords: apple jam, homemade jam, Bramley apples, cinnamon, lemon, preserves, fruit jam, easy jam recipe