Apple Marmalade
Capture the essence of autumn with this homemade Apple Marmalade, a delightful twist on traditional fruit preserves! Bursting with the natural sweetness of tart apples like Granny Smith or Honeycrisp, this recipe is elevated with bright citrusy notes from fresh lemon juice and fragrant orange zest. A hint of optional cinnamon adds a warm, spiced depth, making this marmalade perfect for cozy mornings. Slow-simmered to achieve a luscious, jam-like consistency, it’s easy to spread on toast, swirl into yogurt, or pair with bold cheeses. Ready in just over an hour with simple pantry staples, this small-batch preserve is a must-try for fall enthusiasts and DIY food lovers alike.
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Recipe Information
Ingredients
- 6 medium-sized Apples (preferably tart, such as Granny Smith or Honeycrisp)
- 2.5 cups Granulated sugar
- 3 tablespoons Lemon juice
- 1 tablespoon Orange zest
- 1 cup Water
- 0.5 teaspoon Ground cinnamon (optional, for warmth)
Instructions
Wash, peel (optional), and core the apples. Dice them into small, uniform pieces to ensure even cooking.
In a large, heavy-bottomed pot, combine the diced apples, granulated sugar, lemon juice, orange zest, and water. Stir well to evenly coat the apples.
Place the pot over medium heat and bring the mixture to a boil, stirring occasionally.
Once boiling, lower the heat to medium-low and allow the mixture to simmer. Stir frequently to prevent sticking or burning.
As the apples soften (after about 20-30 minutes), use a potato masher or an immersion blender to break them down into a smoother consistency, leaving some chunks if desired for texture.
Continue simmering the mixture for another 20-30 minutes until it thickens to a jam-like consistency. If using, stir in ground cinnamon during the final 5 minutes of cooking.
To test if the marmalade is ready, place a small spoonful on a chilled plate. If it holds its shape and is not runny, it's done. If not, continue simmering for a few more minutes and test again.
Remove the pot from heat and let the marmalade cool slightly (about 10 minutes).
Transfer the apple marmalade into sterilized jars, leaving a small headspace at the top. Seal tightly and let cool completely before refrigerating.
Store in the refrigerator for up to 2 weeks, or process in a water bath canner for longer shelf life.
Nutrition Facts
Calories |
108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.1 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1 mg | 0% | |
| Total Carbohydrate | 27.4 g | 10% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 25.4 g | ||
| Protein | 0.2 g | 0% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 5 mg | 0% | |
| Iron | 0.1 mg | 0% | |
| Potassium | 51 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
