How long does homemade apple jam last?

When properly sealed in sterilized jars and stored in a cool, dark place, homemade apple jam can last up to 12 months unopened. Once opened, keep it in the refrigerator and use it within 3–4 weeks for the best flavor and texture.

Can I make this apple jam without sugar?

Yes, but sugar helps with preservation and texture. For a low-sugar version , use no-sugar pectin or cook the apples longer to achieve a similar consistency. Note that the shelf life will be shorter, so refrigerate and consume within a few weeks.

What’s the best type of apple to use for this recipe?

You can use almost any apple variety, but a mix of sweet and tart apples creates the best flavor balance. Try combining Honeycrisp with Granny Smith for a sweet-tangy result with great texture.

Do I need pectin to make this jam?

No — this homemade apple jam recipe doesn’t require added pectin. Apples are naturally high in pectin , especially when slightly underripe, so they set beautifully with just lemon juice and sugar.

Homemade Apple Jam – Easy 3-Ingredient Recipe

Name: Homemade Apple Jam
Prep time: 5 h
Cook time: 1 h
Total time: 6 h
Cuisine: American
Ingredients: 4 lbs apples (about 16 cups diced): provides flavor, texture, and natural pectin; 4 cups granulated sugar: adds sweetness and preserves the jam; 1/2 cup lemon juice: enhances flavor and adds acidity for natural gel

Description

This Homemade Apple Jam captures the cozy flavors of fall using just three ingredients—apples, sugar, and lemon juice. With a naturally chunky texture and no added pectin, this old-fashioned preserve is easy to make and perfect for toast, pastries, or even as a savory glaze.

Ingredients

Scale

4 lbs apples (about 16 cups diced): provides flavor, texture, and natural pectin
4 cups granulated sugar: adds sweetness and preserves the jam
1/2 cup lemon juice: enhances flavor and adds acidity for natural gel

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Instructions

Peel, core, and dice the apples into 1/4 to 1/2-inch chunks.
In a large bowl, combine the diced apples, sugar, and lemon juice. Stir gently to mix.
Cover and refrigerate the mixture for at least 4 hours or overnight to macerate.
Before cooking, place a small plate in the freezer to test the jam’s gel later.
Strain the apple mixture, reserving the liquid. Pour the liquid into a large saucepan and bring to a boil.
Add the reserved apple chunks to the boiling syrup and cook over medium-high heat for 20–30 minutes, stirring occasionally.
To test the gel, place a spoonful of jam on the frozen plate. Return it to the freezer for 1 minute. Push it with your finger—if it wrinkles, it’s ready. If not, cook 5 more minutes and retest.
Once gelled, remove from heat and fill sterilized jars with the hot jam, leaving 1/4-inch headspace.
Process the jars in a water bath canner for 10 minutes, then let sit for 5 more minutes in the water before removing.
Cool jars completely, then check seals before storing.

Notes

Use a mix of sweet and tart apples for best flavor.
Don’t skip the gel test—overcooked jam can become too thick.
Store sealed jars in a cool, dark place for up to 12 months.
Refrigerate opened jars and use within 3–4 weeks.

Prep Time: 5 hours
Cook Time: 1 hour
Category: Preserves
Method: Canning
Cuisine: American

Nutrition

Serving Size: 1 tablespoon
Calories: 45
Sugar: 11g
Sodium: 0mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 0.3g
Protein: 0g
Cholesterol: 0mg