An autumn favourite, make your very own apple jam recipes for when local apples are at their best. Apple jam is heavenly and easy to make!
I picked 4kg of blackberries the other day from the Walthamstow marshes in London (so much more than back in the country!) and made two batches of jam with 2kg (with and without apples, and froze the rest) this was the best. It has a bit of a Christmasy taste because of the cinnamon and nutmeg. Here's my recipe - finite measurements are for squares :-)
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.
This chunky apple jam recipe has a hint of spice that reminds me of autumn. Leave the spices out if you prefer a pure apple jam!
Although apple rhubarb jam may sound strange, it is amazingly delicious! You can substitute strawberries for the apples to make strawberry rhubarb jam.
There's nothing more wonderful in life than ambling along quiet hedgerows in the New Forest picking fresh blackberries while the sun shines and the birds sing. This recipe captures some of the best wild bounty that southern England has to offer. The fantastic flavour of this jam on a cold winter morning, months after being made, will warm your heart and transport you back to the day it was made. Get out and look for blackberries from May through November and overlap the blackberry picking with gathering some apple windfalls for the freshest ingredients for your wild jam.
Apples are cooked down slowly with sugar and cinnamon until the mixture thickens and darkens down and starts to look like butter or peanut butter; hence the name! You can spread it on toast, use it in apple cakes or glaze a ham with it. A slow cooker is ideal for making apple butter. This is enough to make 4 jars of apple butter.
This is an apple spread recipe that was passed down to me. It's actually more of a jam but it is always delicious spread on toast, muffins or crumpets.
This is a simple and easy to follow recipe for preserving apples. Autumn is a great time to gather apples and store them for winter enjoyment. These preserved apples are great for digging in to when you need a nice filling for an apple tart, apple pie or soft apples for apple cake. You will need seven 1L jam jars for this recipe, great for food gifts.
Use windfall or any type of crab apple for this apple jelly. Spread on bread or toast and use in baking.
Apples and mint are a lovely combination. We serve this with roast lamb most of the time but it's delicious with cold roast pork or beef, too.