Homemade Apple Jam (Easy Small Batch Recipe, No Pectin Needed)

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The perfect chunky, cinnamon-spiced apple jam made with simple ingredients and no added pectin. The perfect jam for those fall months!

Scale

4 cups of Chopped Apples (peeled and cored)
2 tablespoons of Lemon Juice
1/4 cup of Water
1 cup of Sugar
1 cup of Brown Sugar
1 teaspoon of Cinnamon or Apple Pie Seasoning
Pinch of Salt
(3-4) 6-ounce jars or half-pint jars (depends on how much you cook it down and how chunky it is)

Start by adding your chopped apples, lemon juice, water, sugar, brown sugar, cinnamon, and salt to a large pot or Dutch oven.
Cook over medium heat, stirring frequently, for 30 minutes, until the apples are soft and your juice has thickened to jam consistency.
Mash your apples with a potato masher or run everything through a blender until your desired apple consistency is achieved. I prefer mine to be more of a preserve, with more apple chunks.
Ladle the apple jam into clean jars, leaving a little room at the top. Let it cool for a little while, then cover the jars with the lids and refrigerate within two hours. Store in the refrigerator for up to one month or freeze for up to one year.
Serve and enjoy! The perfect jam for those fall months.

Refrigerator: In covered jars for up to 1 month. Always use a clean spoon when you dip in!
Freezer: In freezer-safe containers for up to 1 year. Leave about ½ inch of headspace for expansion. Thaw overnight in the fridge.
Pantry: Only jars processed in a boiling water bath (see the canning instructions above) are shelf-stable. Sealed, processed jars will keep in a cool, dark pantry for up to a year. Refrigerate after opening.
Refrigerate within 2 hours of cooking.

Find it online: https://rosebakes.com/homemade-apple-jam-easy-small-batch-recipe-no-pectin-needed/