Best 6 Spicy Apple Jam Recipes

SPICED APPLE JAM

Steps:

• Prepare the apples - core and peel the apples. Chop the apple into small pieces.
• Cook them in a pressure cooker or in heavy bottom pot with 1 cup of water. Crush the apples depending on how chunky you want the jam/preserve to be. I have cooked them in pressure cooker as well on stove top.
• Take the cooked apples in heavy bottom stock pot. Slowly stir in the pectin and let it combine well. Bring the mixture to a full rolling boil (boil that cannot be stirred down) over high heat, stirring constantly.
• Now add the entire measure of the sugar, stirring constantly. Add all the spices and let it boil well.
• Again bring the mixture to a rolling boil. Boil hard for an entire minute, stirring constantly.
• After about 5 mins, ladle the hot jam into containers and leave it undisturbed for around 12 hrs. If after 12 hrs the jam has not set, leave it for another 12 hrs. After this transfer the containers to the refrigerator.
• The Apple jam can be canned as well. Follow the directions for sealing the jar as per the manufacturer's instructions.

APPLE JAM (APPLE PIE IN A JAR)

Steps:

• Combine apples, white sugar, light brown sugar, lemon juice, lemon zest, cinnamon, nutmeg, cloves, and allspice in a pot; bring to a rolling boil. Cook at a boil, stirring occasionally, until fruit is soft and jam gelling point (220 degrees F (104 degrees C) is reached, at least 45 minutes. Put a small amount of jam on a cold plate; freeze for several minutes. If the mixture is gelled, it is ready to process in a canner.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apple jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

APPLE JAM

Steps:

• Put a small plate in the freezer. Tip the chopped apple and caster sugar into a large saucepan along with 350ml of water and bring to a simmer, stirring to dissolve the sugar.
• Cook gently, stirring regularly, for 30 mins until the apples have collapsed.
• Stir in the lemon juice, add the cinnamon stick and simmer gently for another 2-3 mins until the mixture is thick and glossy.
• Remove the small plate from the freezer and drop a little of the mix onto it. Leave for a few seconds - it should be fairly firm. If it's still a little runny, put the pan back of the heat and simmer for another 10-15 mins. Put the plate back in the freezer and test again, it should now be ready.
• Divide between clean, sterilised jars and seal. Will keep for three months in a cool, dry place. Once opened, chill and use within one month.

SPICED APPLE JAM

Steps:

• Place washed jars and lids upside down in boiling water.
• Let stand in hot water until ready to use.
• Measure exact amount of juice and spices into a 6-8qt saucepan.
• Stir pectin into fruit.
• Bring to a rolling boil.
• Add exact amount of sugar.
• Return to a full boil and boil 1 full minute.
• Ladle quickly into jars leaving 1/8" at the top.
• Place lid on jar and allow to sit and cool while lid seals.
• Jams may be stored for unto 5yrs in cupboard.

APPLE PIE JAM

Steps:

• In a Dutch oven, combine apples and water. Cover and cook slowly until tender. Measure 4-1/2 cups apples; return to the pan. (Save remaining apple mixture for another use or discard.) , Stir in sugar and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Stir in spices. Carefully ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process 10 minutes. Remove jars and cool.

SPICY APPLE JAM

Steps:

• Bring apples and water to boil in heavy large saucepan.
• Reduce heat, cover and simmer until apples are falling apart, stirring occasionally, about 30 minutes
• Cool 30 minutes.
• Press apple mixture through fine strainer into heavy large saucepan.
• Place chilies chilies, vinegar and 1 cups sugar in processor or blender.
• Add to apples and mix in remaining sugar.
• Bring to a roiling boil for 10 minutes.
• Add pectin and boil exactly 2 minutes
• Stir in minced red jalapeno.
• Pour into sterilized jars and place in a water bath for 10 minutes.
• Lable, date, and store.