Dutch Apple Jam
Capture the essence of fall with this delightful Dutch Apple Jam—a sweet, spiced spread that brings the flavors of cinnamon-kissed apples right to your breakfast table. Made with freshly peeled and chopped apples, a touch of lemon juice for brightness, and a dash of ground cinnamon for warmth, this homemade jam is perfect for spreading on toast, dolloping over pancakes, or pairing with creamy cheeses. The optional pectin allows you to customize the consistency to your liking, whether you prefer a silky smooth texture or a slightly chunky bite. With just 20 minutes of prep and a gentle simmering process, this apple jam recipe is as approachable as it is irresistible. Plus, it can be preserved in jars for long-term storage, making it a fantastic gift or pantry staple for the colder months. Create a comforting taste of autumn with this versatile Dutch Apple Jam!
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Recipe Information
Ingredients
- 6 cups Apples (peeled, cored, and chopped)
- 3 cups Granulated sugar
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 teaspoon Ground cinnamon
- 1 cup Water
- 1 tablespoon Pectin (optional, for thicker consistency)
Instructions
Peel, core, and chop the apples into small chunks. Measure out six cups of chopped apples and set them aside.
In a large, heavy-bottomed pot, combine the chopped apples and 1 cup of water. Cook over medium heat, stirring occasionally, until the apples start to soften, about 10-12 minutes.
Using a potato masher or an immersion blender, mash the softened apples to your desired consistency. You can leave it slightly chunky or make it completely smooth.
Add granulated sugar, lemon juice, and ground cinnamon to the pot. Stir well to combine.
Increase the heat to medium-high and bring the mixture to a gentle boil. Stir frequently to prevent sticking or burning.
If you prefer a thicker jam, stir in 1 tablespoon of pectin according to the package instructions.
Continue to cook the jam at a simmer for 20-25 minutes, stirring frequently, until it thickens to your desired consistency. The mixture will thicken further as it cools.
To test the consistency, place a small spoonful of the jam on a cold plate and let it cool for a few seconds. Run your finger through the jam—if it holds its shape and doesn’t run, it’s ready.
Once the jam is done cooking, remove it from the heat and allow it to cool for a few minutes.
Transfer the hot jam to sterilized jars, leaving about 1/4 inch of headspace at the top. Seal the jars with lids and, if desired, process them in a boiling water bath for long-term storage.
Allow the jars to cool completely, then store them in a cool, dark place. Refrigerate jars after opening.
Nutrition Facts
Calories |
3042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.9 g | 4% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 22 mg | 1% | |
| Total Carbohydrate | 804.2 g | 292% | |
| Dietary Fiber | 35.8 g | 128% | |
| Total Sugars | 758.0 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 1571 mg | 33% | |
*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.
