Stir well, and then bring to a boil. Combine everything well so that the sugar melts and the fruit slices are covered with it. Add sugar, lemon slices and cinnamon. This is a unique recipe! Cook for about 20 minutes until completely soft. Frozen fruit can also be used, but should be thawed in advance of cooking. Mine didn’t quite turn out the way jam should. Ingredients: 5 (cinnamon .. cloves .. currants .. sugar .. vinegar) 4. I haven’t made this in a while, but your description makes me want to cook up a batch today . Best comment ever Anette! I didn’t want to cook it any further for fear of burning it. Remove it from the heat, and allow it to cool down slightly. Glad you loved this K ~ the yield is hard to predict because every type of apple is so different as to its moisture level, etc. Hi Sue, please could you let me know how much of apple and sugar in oz and how many table spoons of lemon I would need. ?it tastes good but sure wanted the pretty yellow. !” (Here in Germany we use cardamom for Xmas bakery only). The recipe is just enough – give away 2 and keep 2. The “storage” apples from supermarkets or soft apples will likely turn brown. With jam recipes like this you have to adjust the cooking time to your particular needs, feel free to cook longer or shorter, different apples and slightly different amounts can throw off the timing. Alternative sweeteners can be used in place of sugar. TIP: All apples have a lot of natural pectin, which  helps to thicken the jam as it cooks. Love this jam!! This jam will be slightly chunky, and if you want to make a smooth jam you might have to use a hand blender to puree it. It isn’t a spice I use a lot so I really don’t want to buy more. #feast-advanced-jump-to { z-index: 999; border: none; opacity: 0.97; background: #FCFCFC; border-left:4px solid #CCC; padding:5px 0 10px 20px; margin-bottom: 57px;} #feast-advanced-jump-to summary, #feast-advanced-jump-to ul{ margin-left:0;min-height:50px;} #feast-advanced-jump-to li { list-style-type:none; } #feast-advanced-jump-to li a { text-decoration: none; }@media only screen and (max-width: 800px) { .single h2 { display: block; position: relative; padding-top: 83px; margin-top: -83px; } } I recommend a good blue or Camembert….yum! It could have been a few things Vicki…the type of apples you used might have caused the darker color, or the pears, since they tend to darken as they cook. Give the jam a stir and gently mash the pieces with the back of a spoon. That’s an approximate amount. I’m not sure what went wrong, but it could be the apple variety, maybe yours were less juicy. If you don’t can it, it will last a few weeks. They’re not available in Supermarkets. This recipe was really fun to make. Yes, you can, I would add it to taste, not too much. And really, there is almost always something that is in season. What is the weight value of the apples? The cardamom addon was a break from the regular and guess what- my son loved it. Are they on the small side? Easy to make and absolutely delicious! A maslin pan is a must. I must make this and see. I ha tried and tried with Husband as my taste tester. But be aware that other varieties may behave differently when cooked. It’s pretty jam-like, sort of like marmalade. I had mandarins so used them instead of lemons. For my batch, I had about 7 medium to small apples. Cardamom and apples?!? You will need about 2 Tbsp of lemon juice for soaking the cut apples, and 2 Tbsp later in the jam. My friend’s apple tree has produced a ton of very small but tasty apples so I’ll be using these. threw in 6 pears and a little cinnamon. https://ifood.tv/marmalade/201909-orange-marmalade-with-pectin Excellent recipe: we’ve made this twice. Turn off heat and remove cover. Cover and boil gently 15 minutes. Seville oranges work great because they have a lot of seeds and white bits which are rich in pectin. Here is my best advice to make the perfect jam: Rhubarb and apple jam is perfect to serve on your favorite breads and pastries. https://www.masalaherb.com/persimmon-jam-recipe-without-pectin The sugar will melt and turn into a liquid, which the fruit will boil in. Made the French apple jam today delicious! I had to go to a special spice stall at the “Weihnachtsmarkt” here in Frankfurt to find cardamom pods. . This unique small batch Easy French Apple Jam Recipe is simple to make, has a gorgeous golden color, a fresh apple flavor, a chunky texture, and a surprise hint of spice from the cardamom. But I only got three pints out of it. What it does have is quite a bit of sugar. I’ve made berry, fig and stone fruit jams on-and-off for many years, but your French Apple Jam with cardamom ranks among my favorites. I cannot wait to share it will my family and friends – so easy to makes – the aroma wafts around the house and the jam looks so lovely and golden in the jars:) Hi, lovely recipe. I’m so glad this was a success for you Brittany, I can’t wait for next apple season! I can’t get enough of this jam since I made it last year for Thanksgiving! i spent all day making a dozen half pints. For jellies, use 1/4 cup apple pectin per cup of fruit juice. Add powdered pectin. 6 apples roughly equal between 3.28 pounds and 3 pounds is what i ened up with weight. Remove from heat and ladle into clean hot jars, leaving 1/4 inch head space. Hi can I use cooking apples please and would like to use jam sugar plus lemon juice. .exactly what I would be having with warm croissants on an early fall day in Provence. My wife took out crackers and cheese. your stars would not let me give it 5!! Some spices and flavorings, such as cinnamon or stem ginger, are commonly used in jams and can be added to taste. Thanks for taking the time to give us your feedback Frank, apples have so much natural pectin they really do thicken up nicely. Great recipes can’t wait to do it , specially now & save for winter. I can just taste it. The color really is part of the joy of this jam! crushed (use a rolling pin or heavy spoon to gently crack open the pods), this is totally optional, the jam will set without it. Even the cinnamon, believe it or not, can darken things quite a bit. My family are all looking forward to apple jam. Store it in the fridge once opened, and consume within 7-10 days. The green ~ the black are super strong and really only used in curries, etc. I also made my own pectin and the jam was ready alot quicker. This is a lovely jam- -thanks for sharing the recipe! Thanks. You can add any seasoning such as cinnamon or stem ginger to taste if you wish. The pods are a matter of taste Lea. I found your recipe and finally have a jam that is just right. Kit yourself out properly! I’m so happy you liked this Lynne. Never heard of! Where did you get those cute jars? Does the Cardamon flavour develope on sitting? Can you use ground cardamom ? In the classic marmalade recipe (the one with bits), you put these pectin-rich bits into a cheesecloth and let it cook with the rest of the ingredients. How lucky that you have a Honeycrisp tree, wow! This was overall an amazing recipe. But I do store it in a spare refrigerator or sometimes in the wine cellar but this bottle had been in a fridge I keep especially for the purpose of storing flour, dried fruits, nuts, etc. I used 2lbs granny smith and 2lbs honey crisp cooked in my enameled cast iron which did not require pectin. I only have ground cardamom. It is often recommended to clean these containers thoroughly before use, or even to boil them in a large pot on the stovetop. Fill a large bowl with cold water and add the juice of 1 lemon. But I’ve made jam, jelly, or butter out of just about every fruit out there, so check out my whole collection ~. Just an FYI for your readers… I found on the internet that one cardamom pod has about a dozen seeds and 10 pods produce about 1.5 tsp of ground cardamom. Hi Sue, It completely boiled off. Instructions Cook: Combine berries, sugar, juice, and zest in a medium saucepan. what could have went wrong? Peel and dice the apples. Pour boiling water over flat lids in saucepan off the heat. Apples This. Any apples can be used in this recipe. Would so much like to have your French Apple Jam recipe. So I avoid commercial pectin like the plague! And I love seeing the little cardamom seeds against the golden apple jam. Feel free to experiment to find the perfect amount to suit your preferences. That’s when it’s done. Jam making is a great way to get into cooking, thanks for your feedback Lorna! It sounds so good. I love the use and taste of cardamon but a little bit of vanilla bean would help out. STRAWBERRY JAM RECIPE- Learn how to make the best quick and easy homemade jam recipe without pectin on stovetop. Dice ... kettle. An apple will generally equal a heaping cup to 1 1/2 cups chopped. Maybe a few shakes of Ginger. And soon a little crowd gathered around me, listening intently and asking questions about where to find your recipe and “what?!? apples, dairy free, egg free, gluten free, jam, jelly, rhubarb, vegan, « Iced Whipped Coffee (Dalgona Coffee) with Almond Milk. It sounds like you’ve gotten me some new German fans, thank you! Hi how long does this keep for please ?? Oh the flavor – this is delicious with a capital “D”. Return to a full boil and boil hard for 1 minute, stirring constantly. It’s the prettiest jam in our pantry! How to use Homemade Apple Pectin. This fabulous jam is worlds away from apple pie filling, although you could certainly use it to bake with. Its heavy bottom dissipates heat for an even boil, … This is a small batch, with just a handful of apples, and the quick process won’t overwhelm your kitchen or take all afternoon. Could I used ground cardamom instead of the pods or seeds? This is an old fashioned marmalade recipe, meaning it does not have any added pectin. Thank you very much! If you choose to make a version of this recipe without sugar, it will only last a day or two in the fridge. With a jam like this you can afford to be a little imprecise, it will usually work out. How long will the jars keep for unopened…?? Sugar free jam that you buy in stores will contain artificial preservatives. I won’t get into the science of it, but having the proper concentration of sugar is what allows the pectin to activate and the marmalade to form a proper gel. I can’t imagine how tasty it is. Apple Marmalade without added pectin. You could experiment, Xachi, but remember that this recipe relies on cooking out the moisture to thicken the jam, and the IP keeps moisture in. I don’t know how everyone else got 1liter (2pints)? Step 1. Would be great in some fall recipes. Peel and dice the apples in small pieces. Amazon Associates is designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Updated: Apr 6, 2020 by Tonje. Store bought juice may not have all the natural pectin you'll get from a good homemade apple juice made by cooking the whole apple. Thanks for the inspiration! I’m so glad Toa — and thanks for the fresh ginger tip, that really sounds great, I’ll try it next time . As a middle-aged person who is making most everything from whole food, I’ve had fun with jam and marmalade and this past year have been making small amounts: 2-4 pints. And my entire family is still alive ! Unless your apples are super small, 6 is a pretty standard measure. Also freezer friendly. Thanks for the recipe Sue. Jump to: Ingredients Will definitely keep making. Stirring frequently, bring to a boil over high heat. Thank you for such a lovely recipe! Double or triple the cardamom for a delicious spread to serve with cheese and crackers. I followed the recipe but had to halve it and one thing noticed is that the apples got too dry after sauteeing it for few mins. Mine turned out that color, and I just used regular local apples.I think the key is in that lemon water- -it really does keep the apples from going brown before they go in the pot, which keeps them from going brown in the cooking. I found this did not need pectin. Home » Jams jellies and chutneys » Easy French Apple Jam Recipe. Boil the oranges in water until you can ... skim it. It was in Ohio: hot & humid and no A/C and yuck! Sorry Sue, I believe cooking should be easy going, and in a lot of my recipes there is wiggle room with ingredients. Top tips Recipe. I had quite a few apples lying around that I didn’t want to waste by letting them go bad, so this helped alot. We served it for Thanksgiving and it was such a hit! (in cups). No more leftovers! Just substitute the half lemon for a whole lemon. Whisk Fruit Pectin into apple mixture until dissolved. I always avoid it because you need a lot of sugar when using pectin, sometimes up to 80% more! I didn’t see that mentioned in the recipe. You might also like these recipes.. It helps the jam get the right consistency, and also helps it last longer in the fridge. Yesterday, I finally got around to making it and just had to let you know that it’s SUPER-FABULOUS . They’re just random mason jars I had on hand! I recently spent a week in beautiful Provence, France, and couldn’t wait to try the French Apple Jam recipe you posted earlier this month. OMG – not I’m thinking a semi sweet white wine or calvados! I am unable to find the note. Good, organic and relatively local apples are available now. Add the apples to a heavy bottomed pot, along with the sugar, cardamom pods, (and any seeds that have escaped) the pectin (if using) and the juice of the other lemon. Hi Sue, how long i need to keep the apple pieces in cold water with lime juice..? I’m already dreaming up ways to bake it into something fabulous…. I had so much fun to cook the French Apple Jam your way, especially it is my first time to do jam. This jam sounds so simple, though, I’m going to try it. 2. Rather than canning the Frenh apple jam may it be stored in the freezer. And so pretty too! Any guidance on how many cardamom seeds to use, once they’re out of the pod? This looks wonderful and I can just imagine how good those cardamon pods smell. I’d like to try this but to can it. Hope this helps. Alternative sweeteners can be used in place of sugar. Combine apples, white sugar, light brown sugar, lemon juice, lemon zest, cinnamon, nutmeg, cloves, and allspice in a pot; bring to a rolling boil.