Homemade Apple Jam

Homemade Apple Jam

I don't know about you, but in our family apples are the most important fruit. Now it's full season of fragrant summer apples and my Maria is the loyal customer of the grandparents' tree. I prefer to make apple jam from one of them, one of my favorites since childhood. Besides the fact that it's aromatic and very tasty, it's one of the most suitable for fluffy croissants, crescent rolls with jam, pastry with apples and all kinds of other recipes where you need a thicker jam.


1500 g
400 g
1 piece
can be replaced with the juice from 1 lemon

Step by step


First of all, let me show you what a wonderful blender I found in the Heinner box. It's a high-power blender with many accessories, a large measuring cup with a lid and a large chopper. It's perfect and it doesn't take up much space in the kitchen! More details about it on the Heinner website here ... http://www.heinner.ro/produse/preparare-alimente/hhb-1100wx/blender-de-mana-alizaryn-1100-hhb-1100wx

Now let's get it to work ...


Wash thoroughly the apples and orange.


I cored and cut the apples into quarters and placed in the chopper. You can do the same or cut each quarter into 2-3.


Mince well, but don't puree the apples.


Transfer to a heavy-bottomed pan or a Dutch oven.

Do the same with all the apples.


I prefer to peel the orange and remove the pith.

Break into pieces and place in the food processor.


We grind as best we can.


Pour this orange puree over the apples.


Add in the sugar.


Mix well and place the pot over heat.


Although at first the mixture seems rather dry, the apples will release enough juice as they start to heat up.

As soon as it comes to the boil, turn down the heat and let simmer for about 30 minutes - don't forget to stir periodically!


After this time, the apple mixture softens and, to turn it into a delicious puree, I will use the hand blender (here Heinner).


Insist and blend thoroughly until you get a smooth puree.


Cook again for another 15-20 minutes, over very low heat and stir more often so it won't burn.


Prepare the jars while the jam is boiling - wash, then dry in the preheated oven at 100 C for 20-30 minutes.

Pour the hot jam into jars.


Seal tightly, allow to cool completely then store in the pantry.

It's a dense, not runny jam and you'll surely enjoy it in everything you like - from pancakes, to croissants and cakes!


I really liked it, and it's always been one of my favorites.

Using modern cooking appliances, now it's even simpler - this time with Heinner ...


Quantity: 1500 g
Prep time: 20 min
Difficulty: easy
Ready in: 60 min
Publish date:
Collections: Canning

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