{"id":4166,"date":"2014-11-03T06:43:39","date_gmt":"2014-11-03T11:43:39","guid":{"rendered":"https:\/\/bakeschool.com\/?p=4166"},"modified":"2024-11-05T14:16:53","modified_gmt":"2024-11-05T19:16:53","slug":"spiced-apple-jam","status":"publish","type":"post","link":"https:\/\/bakeschool.com\/spiced-apple-jam\/","title":{"rendered":"Cinnamon Apple Jam (no pectin)"},"content":{"rendered":"\n

Learn how to make the best apple jam<\/strong> with this easy recipe<\/strong>. This homemade jam tastes just like apple pie<\/em>, flavoured with vanilla bean, cinnamon sticks<\/strong>, and star anise, and it doesn't require any pectin<\/strong>! Seal the jars using a water bath canning method to have enough to keep you going until the next apple season or store them in the fridge.<\/p>\n\n\n\n

\"Homemade<\/figure>\n\n\n\n

Jam-making and preserving are usually reserved for the spring and summer months and revolve around the usual rhubarb jam (no pectin<\/a>, jalape\u00f1o jam<\/a>, strawberry jam<\/a>, and blueberry jam<\/a>. Winter is typically for marmalades, whether orange marmalade<\/a>, grapefruit<\/a>, lime marmalade<\/a>, or a combination like this three-fruit marmalade<\/a>. But what about autumn? <\/p>\n\n\n\n

In the fall, I like to make plum jam<\/a> and cinnamon apple jam, which tastes like apple pie in a jar. It's the perfect ode to fall. It tastes amazing dolloped on toast, slathered with salted butter. You can also use it under the sliced apples in this puff pastry apple tart<\/a> or this apple galette<\/a>!<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

Key Ingredients<\/h2>\n\n\n\n

You don't need much to make apple jam. Here's what you need:<\/p>\n\n\n\n

\"Ingredients<\/figure>\n\n\n\n