Apple or Pear Jam

By Alison Roman

Basic Information

• Total Time: Approximately 1.5 hours (including cooking and cooling)

• Rating: 4.0/5 (based on 179 reviews)

• Comments: 25 comments

Description

Apple jam, distinguished by its unique consistency—thicker than applesauce yet thinner than apple butter—stands as a delightfully versatile preserve. Unlike traditional methods requiring a food mill or masher, most apples naturally break down into a rich, glossy puree during cooking; occasional small apple chunks further enhance textural complexity. Pears are an excellent substitute, though their lower pectin content and acidity result in a slightly softer, less "jam-like" texture compared to apple-based batches.

Ingredients

• Primary Fruit: 1.5 kg (3.3 lbs) firm, ripe apples (or 1.5 kg pears), peeled, cored, and cut into 2 cm (¾-inch) chunks

Note: For apples, a mix of varieties (e.g., McIntosh + Granny Smith) balances sweetness and tartness; for pears, Bosc or Anjou work well for firmness.

• Sugar: 750 g (3 cups) granulated sugar (adjust to 600 g for pears, as they are less sweet)

• Acidity Agent: 2 tablespoons fresh lemon juice (boosts pectin gelation; add 1 extra tablespoon for pears)

• Optional Aromatics: 1 cinnamon stick, 1 star anise, or a pinch of cardamom (for subtle spice notes)

Step-by-Step Preparation

1. Prep the Fruit & Equipment

• Wash apples/pears thoroughly. Peel (if desired, though retaining skin adds fiber), core, and chop into 2 cm (¾-inch) uniform chunks.

• Gather a large, heavy-bottomed non-reactive pot (stainless steel or enameled cast iron), a wooden spoon, a candy thermometer (optional), and sterilized jars/lids for storage.

2. Combine & Simmer

• In the pot, add fruit, sugar, lemon juice, and optional aromatics. Stir gently to dissolve sugar initially.

• Bring to a simmer over medium heat, stirring occasionally to prevent scorching. Reduce heat to low and cook uncovered for 30–40 minutes, stirring every 5–10 minutes.

• Most apples will naturally puree, but pears may need longer cooking (stir frequently to ensure even breakdown).

3. Test Consistency

• Remove a small spoonful of jam and place on a chilled plate. Refrigerate for 10 seconds, then touch with a finger.

• Desired Texture: For apples, aim for a thick, glossy consistency that wrinkles slightly; for pears, expect a softer, more "mash-like" texture.

4. Cool & Store

• Let jam cool 5 minutes. Ladle into sterilized jars, leaving a ½ cm (¼-inch) headspace. Wipe rims, secure lids, and process in a boiling water bath for 10 minutes (adjust for altitude).

• For refrigeration: Cool completely before sealing; consume within 2 weeks.

• For freezing: Freeze in airtight containers for 6–12 months.

Pro Tips

• Pectin Enhancement: If using pears, add ½ teaspoon liquid pectin or 1 extra tablespoon lemon juice to improve gelation.

• Texture Control: For a smoother jam, strain the puree through a fine sieve (unstrained chunks add rustic texture).

• Seasonal Flavors: Elevate with vanilla bean paste, orange zest, or grated ginger during cooking for aromatic depth.

Note: Apple jam’s versatility shines in spreading on toast, pairing with cheese, or incorporating into baked goods. Adjust sugar to taste for personal preference.