Roasted Apple Marmalade
Capture the cozy flavors of fall with this luscious Roasted Apple Marmalade, a sweet and tangy spread bursting with caramelized apple goodness. Made with roasted Honeycrisp, Fuji, or Gala apples, this recipe combines the natural sweetness of maple syrup, a hint of citrusy brightness from fresh lemon juice, and the warm spice of cinnamon for a perfectly balanced flavor. Roasting the apples intensifies their natural sweetness while adding a rich, golden color and irresistible depth. Easily customizable to your preferred texture—chunky or smooth—it’s the ultimate homemade treat to slather on toast, pair with cheese, or swirl into yogurt. Ready in just over an hour, this artisanal marmalade is perfect for breakfast spreads, holiday gifts, or simply savoring the season.
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Recipe Information
Ingredients
- 6 large apples (e.g., Honeycrisp, Fuji, or Gala)
- 1 cup granulated sugar
- 3 tablespoons fresh lemon juice
- 2 tablespoons pure maple syrup
- 1 cup water
- 0.5 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 0.25 teaspoons salt
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Wash, core, and chop the apples into 1-inch chunks. There’s no need to peel them as the skins will add texture and color to the marmalade.
Spread the chopped apples evenly on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the apples are golden brown and soft.
Remove the roasted apples from the oven and allow them to cool slightly while you prepare the rest of the recipe.
In a large saucepan or pot, combine the granulated sugar, fresh lemon juice, maple syrup, water, ground cinnamon, vanilla extract, and salt. Stir well to dissolve the sugar.
Add the roasted apples to the saucepan and bring the mixture to a gentle boil over medium heat.
Reduce the heat to low and simmer for 25-30 minutes, stirring occasionally, until the mixture thickens and the apples break down into a jam-like consistency.
Use an immersion blender or potato masher to blend the marmalade to your desired texture. For a chunkier consistency, leave some apple pieces intact; for smoother marmalade, blend fully.
Simmer the blended marmalade for an additional 5-10 minutes, stirring frequently to prevent it from sticking to the bottom of the pan.
Remove from heat and let cool slightly before transferring to sterilized jars. Seal tightly and store in the refrigerator for up to 2 weeks or process in a water bath canner for longer shelf life.
Nutrition Facts
Calories |
1480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.9 g | 2% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 613 mg | 27% | |
| Total Carbohydrate | 390.5 g | 142% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 331.8 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 115 mg | 9% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 1402 mg | 30% | |
*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.
