Autumn apple jam

    9 hours 50 min

    Autumn is a special time of year in rural Hampshire and there is nothing we love more than gathering the last of the autumn apples from our trees and turning them into glorious jams that we can enjoy through the cold winter months. This apple jam strikes the perfect balance between sweet and tart and can be enjoyed on toast, muffins or even in tarts and cakes.


    Hampshire, England, UK
    222 people made this

    Makes: 3 (340g) jars apple jam

    • 1.35kg cooking apples - peeled, cored and sliced
    • 600ml water
    • 3 large lemons, zested and juiced
    • 1 pinch ground cinnamon
    • 1 pinch ground nutmeg
    • 6 whole cloves
    • 1.10kg to 1.35kg granulated sugar

    Prep:20min  ›  Cook:1hr30min  ›  Extra time:8hr setting  ›  Ready in:9hr50min 

    1. In a large preserving pan over a medium heat, combine the apples, water, lemon juice and zest and spices. Cook and stir for 90 minutes until the apples have reduced and are soft and mushy.
    2. Pass the apple mixture through a sieve into a clean saucepan and discard the whole cloves. Weigh the apple pulp and add 340g sugar for every pound of pulp.
    3. Gently boil the jam until the setting point is reached. Check this by putting a drop of the jam onto a cold plate and pushing it with your finger; if it wrinkles it is ready.
    4. Transfer the jam into sterilised jam jars and cover immediately. Leave undisturbed overnight in a cool place before serving.

    How to sterilise jars

    Learn how to sterilise jars two ways with our handy step-by-step guide and video.

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    Reviews in English (7)


    How long will this keep for ?  -  24 Oct 2013


    I've used this recipe several times in the last two months, but have tweaked it a bit! I was given a large crate of early apple windfalls and was looking for a recipe to make use of them! I found the recipe rather lemony when I checked part way through the first batch. I added more apples (softened hastily in microwave!) to adjust the flavour. My apples were fairly sweet so I used only 1kg with 1.6 kg apples. After the first batch, I kept those proportions but increased the cinnamon and nutmeg to half a teaspoon each. Everyone is thrilled with the jam, and it's definitely an excellent recipe. P.S. I've also done the recipe without straining the apples, and many people preferred the result. (I used a metal whisk to break down any big apple pieces when the apples were soft.)  -  03 Oct 2013


    Very nice, I used 1 lemon rind and juice. Also lesser sugar. Thanks  -  04 Dec 2013