fruit spread

This simple, delicious homemade jam is made with a combination of Honeycrisp and Granny Smith apples and is flavored with lots of warm, cozy spices!

Spiced Apple Jam

Honeycrisp apples (rinsed, peeled, cored, and chopped into large chunks)

apple

sugar

lemon

cinnamon

ginger

cloves

cardamom

Heat a medium saucepan over medium-high heat. Add chopped apples, sugar, lemon juice, and spices to the pot and stir everything with a wooden spoon to combine.

Bring the apple mixture to a boil and continue to boil for 15-25 minutes until the jam has thickened.

About halfway through the cooking time take your wooden spoon and mash some of the apples against the side of the pot and leave some apple chunks in tact, then give everythig a good stir. This step is optional, but will result in a slightly chunky jam.

Once the jam has thickened, and the jam reaches a slow boil with small, tight bubbles, remove the pan from the heat and allow the jam to cool slightly. Spoon the jam into clean jars and seal tighlty. Allow the jam to cool completely before transferring it to the refrigerator.

This classic 3-ingredient raspberry jam recipe is sweet, summery, tangy, delicious, and made with simple beginner-friendly steps and no added pectin. Plus, you can store it in the fridge, freezer, or can it in a hot water bath!

Easy Raspberry Jam Recipe (No Pectin)

raspberries (8 cups; use some underripe berries

oz white sugar (4 cups)

lemon juice (fresh

Sterilize all the jars and tools used for this recipe. Wash the jars, lids, and bands in hot, soapy water, rinse them well, and leave them to drain and dry. Or wash them in a dishwasher on the top rack- it’s best if they’re still warm when you go to use them. Also, place 1-2 small plates in the freezer (they&#39;ll be used for the gel test).If you’re planning to can the jam, prepare the canner by adding the trivet/rack to the bottom of the canner and filling it with enough water to submerge the jars by an inch.

Wash the raspberries well, removing any stems and berries that are spoiled, blemished, etc.

Prepare the berries and jars

Transfer the berries and sugar to a large, deep, heavy-based stainless-steel saucepan. Then use a potato masher (or a fork) to gently crush the berries, leaving some whole if preferred.

Add the lemon juice and stir. Bring the mixture to a full rolling boil, stirring constantly to ensure the sugar dissolves and the jam doesn&#39;t stick to the pan.

As foam appears on the top of the jam, use a spoon to scoop it away, simmering until it thickens enough to coat the back of a spoon (about 15-20 minutes).

Simmer the jam

To test if the jam has reached the correct &quot;set,&quot; remove the saucepan from the heat and place about a teaspoon of the jam over the pre-chilled plate (from the freezer). Return it to the freezer for 1-2 minutes, then test the set. It should be set and wrinkle when pressed.Alternatively, use a candy thermometer vertically into the saucepan of jam (don’t touch the bottom!). It should reach 220ºF/104ºC.

If it hasn&#39;t set, continue to cook for a few minutes and test it again.

The gel test

Place the sterilized, warm jars on a clean kitchen towel/wooden board (this will stop temperature shock from causing cracks).To make the jars hot, heat them up (with the lids on) in the water bath canner while bringing the water to an almost boil. Alternatively, warm the jars (not the lids) in the oven.

Ladle the hot jam into the hot jars, leaving about ¼-inch headspace (0.5 cm). Tap the jar against your kitchen surface and/or use a knife to remove any air bubbles in the jam.

Wipe the jar rims with a clean kitchen towel and place the lid on the jar, screwing the screw bands until they are fingertip-tight.

At this point, the jam is ready to use immediately, transfer to the fridge for short-term storage, the freezer for 6 months, or be water bath canned to keep for up to a year!

Fill the jars

Place the filled jars in the prepared canner, ensuring they&#39;re submerged under at least 1 inch of water.Bring the water to a boil over medium-high heat, add a lid, and allow them to process for 10 minutes (adjust the time based on the altitude of where you live).

Remove the canner lid and allow them to sit for 5 minutes before carefully using canning jar tongs to remove the jars from the water and set them onto a clean kitchen towel to drain and cool undisturbed for 24 hours.

Once cooled, check the seal - the middle part of the lid should not pop up and down when pressed. Then store them in a cool, dark location (like your pantry) for up to a year and a half.

Water bath canning

https://content.jwplatform.com/videos/e9isNj2e.mp4

This classic 3-ingredient raspberry jam recipe is made with simple beginner-friendly steps and no added pectin.

Raspberry Jam Recipe (No Pectin)

This easy apple butter recipe simmers on the stove, made with apples, cinnamon, nutmeg, and allspice, it smells and tastes like fall!

Apple Butter Recipe

apples (peeled, cored, finely chopped (honeycrisp, gala, ambrosia))

brown sugar (not packed)

allspice

nutmeg

ground cinnamon

Place the apples in a Dutch oven or heavy pot with 6 tablespoons of water.

Top with sugar, brown sugar, cinnamon, allspice and nutmeg and mix well.

Cover partially and cook on medium low heat for 30 minutes, stirring a few times, until the apples are tender and dark brown.

Uncover and puree with an immersion blender.

Simmer, uncovered for about 2 hours on low heat, stirring frequently until thickened.

Spoon into jars or containers, cover and refrigerate.

An easy, small batch fresh pineapple jam recipe made with just three ingredients: fresh pineapple, lime juice and granulated sugar. Enjoy this vibrant golden, flavor packed homemade pineapple jam on toast or scones, as a filling in cake, or with your favorite pastries.

Pineapple Jam

(4.5 cups) fresh pineapple (peeled and cored (1 large))

(1 cup) granulated sugar

Tablespoons lime juice

Roughly chop the peeled and cored pineapple and place into the bowl of a food processor or blender. Pulse briefly, enough to chop the pineapple into medium-fine pieces, but not enough to puree it.

Add pineapple to a 3 quart saucepan along with the sugar and lime juice. Stir to combine ingredients. Bring to a boil over medium high heat, then reduce to a simmer. It should simmer with purpose - a weak simmer will work but will extend the cooking time. Do not cover.

Simmer, stirring frequently, for 30 - 40 minutes, or until jam has thickened and reduced significantly. When you draw a spoon through the jam, the trail should not cover with liquid. I reduced my jam significantly as I&#39;ll be using it in a recipe where I don&#39;t want extra moisture. At the end of cooking, my jam was beginning to make a light sizzling noise on the bottom of the pan. It will thicken a bit more as it cools.

Cool jam, and transfer to an airtight container such as a lidded glass jar. Store in the refrigerator or freezer.

Follow-up - I just noticed the "cups" measurement for the sugar ingredient doesn't change either.

Just an FYI - for folks who rely on "cups" rather than grams in recipes, I noticed that the "cups" of pineapple does not change depending on the portion size.  It always stays at "4.5 Cups" for 1X, 2X and 3X, regardless of which one was chosen.  Haven't made this yet, am making it tomorrow, but I noticed this anomaly when I was printing out the recipe.

Was perfect to use to fill Scottish Pineapple Tarts. 
I added the optional tot of rum - YUM
We are eating it with yoghurt too!

Top 4 fruit spread recipes from across the web

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Spiced Apple Jam

Easy Raspberry Jam Recipe (No Pecti...

Apple Butter Recipe

Pineapple Jam

Top 4 fruit spread recipes from across the web

The most viewed fruit spread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spiced Apple Jam

Easy Raspberry Jam Recipe (No Pecti...

Apple Butter Recipe

Pineapple Jam

The most viewed fruit spread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine