Candied Apple Jam is a wonderful way to use up extra apples from the market or the pantry. It yields a glossy, fragrant preserve with warm cinnamon notes that pairs beautifully with bread, yogurt, pancakes, or as a filling for baked goods.
Last week, after baking a very large apple slab pie, I realized I had peeled and sliced far more apples than the recipe needed. Instead of letting them sit, I made this candied apple jam — a simple, forgiving preserve that makes the most of whatever apples you have on hand. Unlike many jams where fruit and sugar are cooked together from the start, this recipe thickens the sugar syrup first, then adds the apples. That method creates tender, well-coated fruit with a lovely, candied glaze.
Candied Apple Jam
This candied apple jam produces about 2 cups of finished jam and keeps well in the refrigerator for several weeks or can be processed for longer shelf storage. The flavor is sweet, warmly spiced, and slightly tart if you use a mix of sweet and tart apples. Use a firm apple that holds some texture if you prefer pieces, or cook a bit longer for a softer, jam-like consistency.
About the Recipe
- You can use any apples you have available — a mix of sweet and tart varieties works well.
- Cook the water and sugar on low, gentle simmer to reduce and thicken the syrup without changing its color; the goal is to concentrate the syrup, not caramelize it.
- Avoid overcooking the apples. Overcooking will create an overly sticky, chewy texture rather than tender, candied fruit.
- Adjust the cinnamon and lemon to taste — lemon brightens the jam and helps with preservation, while cinnamon adds warm spice.
HAPPY BAKING!!!
Recipe Details
Yield: Approximately 2 cups
Author: Dikla Levy Frances
Ingredients
- 3 large apples, peeled, cored and sliced (about 500 g / 18 oz)
- 3 tablespoons ground cinnamon (adjust to taste)
- 2 cups sugar (400 g / 14 oz)
- 1/2 cup water
- 1 tablespoon fresh-squeezed lemon juice
Instructions
- Place the sliced apples in a medium bowl. Sprinkle the ground cinnamon over the slices and toss gently to coat the fruit evenly. Set aside while you prepare the syrup.
- In a medium saucepan, combine the water and sugar. Stir gently to dissolve the sugar, then bring the mixture to a boil over medium-high heat. Once it reaches a boil, reduce the heat to low to maintain a gentle simmer.
- Let the sugar syrup simmer on low for about 20 minutes, stirring occasionally. The aim is to thicken and concentrate the syrup without allowing it to darken or caramelize.
- Carefully add the cinnamon-coated apple slices to the thickened syrup. Stir to combine, then cover the pan and cook on low for about 20 minutes, stirring occasionally to prevent sticking. The apples should soften but retain some shape.
- Add the fresh lemon juice and, if desired, a cinnamon stick for additional aroma. Continue cooking uncovered for another 15–20 minutes, or less if you prefer firmer apple pieces. Watch the consistency and remove from heat when you reach your desired texture — a glossy jam with well-coated fruit pieces.
- Allow the jam to cool slightly, then transfer to a clean glass jar. Store in the refrigerator for up to a few weeks, or process in a hot water bath if you plan to keep it at room temperature for longer.
Tips and Serving Suggestions
This candied apple jam is versatile. Serve it warm over pancakes, waffles, or ice cream, spread it on toast or scones, or use it as a filling for tarts and hand pies. If you prefer a smoother jam, pulse it briefly in a food processor or mash it with a fork after cooking. For extra depth, add a pinch of nutmeg or a splash of vanilla while cooking.
Storage and Shelf Life
Store the jam in a sterilized jar in the refrigerator for up to 2–3 weeks. For longer storage, use a standard canning method and process the jars in a boiling water bath according to reliable canning guidelines. Always label jars with the date.
Variations
- Spiced Version: Add a star anise or a few whole cloves while simmering for a spiced, aromatic jam.
- Maple Twist: Replace part of the sugar with pure maple syrup for a richer flavor.
- Fruit Blend: Mix pears or quince with the apples for a more complex preserve.
Enjoy this simple candied apple jam whenever you need a comforting, homemade spread that showcases apples at their best. It’s an excellent way to turn surplus fruit into something delicious and shelf-stable.