What are the best apples to use for Apple Cinnamon Jam?

Tart apples like Granny Smith are ideal because they offer natural acidity and help balance the sweetness of the jam. You can also blend varieties— Honeycrisp adds sweetness, while Fuji brings juiciness. Mixing types creates a complex flavor and helps the jam set better due to varied pectin content.

Can I make Apple Cinnamon Jam without added pectin?

Yes, Apple Cinnamon Jam without pectin is entirely possible. Apples naturally contain pectin, especially green varieties. To thicken the jam without store-bought pectin, simmer it longer—usually 30–40 minutes—until it reaches your desired consistency. Stir often and test with the “wrinkle test” on a cold plate.

How long does homemade Apple Cinnamon Jam last?

If properly canned and sealed , Apple Cinnamon Jam can last up to 12 months in a cool, dark pantry. Once opened, it should be refrigerated and consumed within 3 weeks . Always check for signs of spoilage like mold, bubbling, or an off smell before use.

Can I freeze Apple Cinnamon Jam?

Absolutely. This jam freezes well. Let it cool fully, then pour it into freezer-safe jars or containers , leaving some headspace for expansion. It can be stored in the freezer for up to 6 months . Thaw in the fridge overnight before using. The texture may be slightly softer, but the flavor remains intact.

Apple Cinnamon Jam – Best 6-Step Recipe Guide

Name: Apple Cinnamon Jam
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 6 cups tart apples (Granny Smith), peeled and chopped; 2 cups granulated sugar; Juice of 1 lemon (about 2 tablespoons); 1–2 cinnamon sticks; 1 pouch (1.75 oz) liquid pectin

Description

Apple Cinnamon Jam is a cozy, fall-inspired preserve that combines tart apples with warm cinnamon and citrusy lemon for a sweet and comforting flavor. Perfect for slathering on toast, adding to yogurt, or gifting during the holidays.

Ingredients

Scale

6 cups tart apples (Granny Smith), peeled and chopped
2 cups granulated sugar
Juice of 1 lemon (about 2 tablespoons)
1–2 cinnamon sticks
1 pouch (1.75 oz) liquid pectin

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Instructions

Wash, peel, core, and chop the apples into small chunks.
In a large pot over medium heat, combine chopped apples, sugar, and lemon juice. Stir occasionally until the mixture starts to bubble.
Add 1–2 cinnamon sticks and let the mixture simmer for about 10 more minutes until apples soften.
Gradually stir in pectin while continuously mixing to avoid clumps. Cook for an additional 5 minutes until the jam thickens.
Carefully pour the hot jam into sterilized jars, seal tightly, and allow to cool at room temperature.
Once cooled, refrigerate or properly can for long-term storage.

Notes

Use a mix of apple varieties for a more complex flavor.
You can omit pectin and cook longer to naturally thicken the jam.
Always sterilize jars before filling to ensure safe storage.
For a spicier version, add a pinch of nutmeg or cloves.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Condiment
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 15g
Calories: 50
Sugar: 12g
Sodium: 0mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 0g
Protein: <1g
Cholesterol: 0mg