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!
This delicious recipe is made with South African Granny Smith apples available in UK supermarkets from May through to October.
A deliciously fruity spread, made by simmering together apple sauce, apple juice, pumpkin puree, brown sugar and spices. It's perfect spread on toast, bagels or muffins.
Autumn apples shine in this simple jam flavoured with cinnamon. Use your favourite variety of local apples, or those from your own tree if you're lucky!
Use windfall or any type of crab apple for this apple jelly. Spread on bread or toast and use in baking.
Combine autumn's bounty of apples and cranberries into a delicious preserve that can be bottled for Christmas dinner.
This apple pomegranate jam has a very delicate flavour; it's lovely just spread on some thick slices of fresh bread.
Gooseberries are a vibrant summer fruit with a high pectin content, so they are just perfect for jam making. Together with their trusty autumn pal, the crab apple, we have a jam match made in heaven which is also just perfect for using in pork dishes and in desserts. Look for gooseberries that are slightly under-ripe for this jam as this will result in the best set and flavour. You will need to time this jam well and may need to freeze your gooseberries for a few weeks just until the apples begin to arrive in autumn. Ask around locally for any early fruiting trees and see if you can strike a deal: a basket of the first apples for a few jars of your lovely jam!
This is an old family recipe for apple and apricot jam, tried and tested over and over again with children, and grand-children. We like to gather our apricots at the end of the apricot season so that apple season is already underway meaning that we get the freshest ingredients possible to make this wonderful jam. Look for apricots from May through September and apples throughout the autumn.
This crab apple and morello cherry jam is an old family recipe which has come out perfectly every time since the day I first made it. I use a combination of crab apples and morello cherries, which seems to work well regarding the levels of natural pectin. I gather the morello cherries in the summer and freeze until the crab apples are ready in October.