Apple Jam

Preparation: 10 min
Cooking time: 20-30 min
Waiting time: 5-10 min
Portion: 250-300 gr apple jam
Level: 1/5

-Apple: 500 gr (3-4 apples)
-Sugar: 300 gr
-Fresh water: 100-150 ml
-Lime/ Lemon juice: ¾ tsp (4-5 ml)

Kitchen Utensils
-Saucepan: 1
-Blender: 1(optional)
-Glass jars or container: 1 (with lids)


  • Soak and clean apples in salted water to remove excess chemicals.
  • Peel and cut into four, remove core and seeds.
  • Put cut apples on baking tray and bake in preheat oven at 170 Celcius degree in 20-30 minutes. Test the apples by using a fork or spoon to smash and squeeze them.

If you don’t have oven at home then you can replace by boiling the apple with cooker or saucepan in 15-20 minutes

  • Blend cooked apples with 100-150 ml water.
  • Pour blended apples with 300 gr sugar and ¾  tsp lime juice in a saucepan
  • Turn on the stove and cook at medium heat in 10-15 minutes, stir the apples oftenly.
  • When the apples are dehydrated, clearer and start to be condensed, turn the stove at low heat.
  • After 5-10 minutes, test its quality by dripping a drop on plate. If the drop remain its shape, then it’s time to turn off the heat. If not, continue to boil in 5-10 minutes and do the test again.

Well cooked apple jam is quite sticky, transparent with yellow color, so you can base on these signals to adjust your cooking time.

  • Turn off the heat when the jam is ready. Pour hot apple jam into cleaned glass jar and let it cool completely. Reserve in fridge and best used in 2-3 months.

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