I call it ‘table jam’ because of the little amount of sugar it has in it. The downside is that it won’t last too long, but you can feel less guilty consuming this on top of your granola, yogurt, toast, etc.
This chunky apple jam recipe has a hint of spice that reminds me of festive season. Leave the spices out if you prefer a pure apple jam! Depending on the sweetness of the apples used, the amount of sugar may be adjusted to taste. Also, orange peel and juice are optional, but I love this citrus addition.
TABLE APPLE JAM
1kg peeled, cored, and chopped apples
juice and peel of 1 orange (alternatively use juice of 1/2 lemon)
100 ml water
250 g caster sugar
1 cinnamon stick
In a large pan over a medium heat, combine the apples, water, orange juice, peel and zest and spice. Cook and stir for 40-50 minutes until the apples have reduced and became partly mushy, but still with some chunks. Add more water if during cooking apple mixture start to dry out to avoid burning.
When you reach the desired consistency, take the jam off the heat, let it cool and pour into the jam jars. Keep it refrigerated.