Apple Jam

This tastes just like the filling of a homemade apple pie — sweet, spiced, and perfectly cozy. Spread it on warm toast, swirl it into yogurt, or sneak a spoonful straight from the jar (I won’t tell). It’s like having apple pie on standby, and honestly, that’s never a bad idea.

Prep Time:	Cook Time:
10 mins	35 mins
Total Time:	Makes:
45 mins	1 1/2 cups

Ingredients

• 3 large apples, Granny Smith, Honeycrisp, or Fuji, peeled, cored, and finely chopped

• 1 cup granulated suga

• 2 tablespoons lemon juice, fresh

• 1/4 cup water

• 1/2 teaspoon

• 1/8 teaspoon ground cloves, optional

• 1/8 teaspoon salt

• 1/4 teaspoon vanilla extract and/or a pinch of nutmeg, optional

Instructions

1. Peel, core, and chop apples into very small pieces (the smaller they are, the smoother the jam).

   
   

2. In a medium saucepan, combine apples, sugar, lemon juice, water, cinnamon, cloves, and salt. Bring to a gentle boil over medium heat, stirring occasionally.

   
   

3. Reduce heat and simmer uncovered for 30–40 minutes, stirring often, until apples are very soft and the mixture is thick and glossy. Mash with a fork or potato masher for a chunkier jam, or blend with an immersion blender for smooth texture.

   
   

4. Once thickened to jam consistency, remove from heat. Stir in vanilla (if using). Let cool slightly, then transfer to a clean jar or bowl.