To go straight to the recipe for this jam? click here for the spiced apple jam recipe.
It’s officially cold and fall-like out, which means that the squirrels are working overtime to hoard food and fill their bellies. It also means that the park where Jynx and I go for our walks has literally become one giant buffet for her. Every single walk, she finds something to chomp down on. I’ve yanked many bones from her mouth, wrestled her for a Mars bar (yes, I know dogs shouldn’t eat chocolate), and I swear, I’ve caught her on more than one occasion munching on clumps of decaying leaves and dirt.
I try to be very watchful when I walk Jynx, but she is just too sneaky for me. She has a way of sniffing around like she’s looking for a spot to “mark her territory” but then all of the sudden, I see her bite down on something, and then I automatically rip whatever it is out of her mouth and toss it away. Of course, she refuses to leave the scene of the crime, and pulls me towards the spot with the good stuff. And she sulks. She looks up at me with her big brown eyes, all sad, and I’m pretty sure she is thinking that I am being mean, coming between her and that steak bone. as though I starve her at home!
In the spirit of fall and hoarding food like a squirrel, I decided my homemade jam stash needed a little more jam. I’ve made some pretty awesome summertime jams, like rhubarb juniper berry, jalapeño jam, and plum jam flavoured with tea. And in winter, I like to make marmalade. But what about autumn? None so far. So this homemade jam is like apple pie filling in a jar and the perfect ode to fall. It tastes amazing dolloped on toast, slathered with salted butter. I chose to make it with Russets and Cortlands because they hold their shape better than most other apples, as you can see. Next time, I’d like to try a mixture of Macintosh and Cortlands so that the jam will have a more apple sauce-like texture.
Spiced apple jam recipe
Spiced apple jam
This spiced apple jam is flavoured with star anise, cinnamon, and cloves. It's the perfect apple jam for fall!
- 1.2 kilograms apples 600 g Russets, diced, and 600 g Cortland, sliced
- 300 grams granulated sugar 1.5 cups
- 300 grams brown sugar 1.5 cups
- 3.5 tbsp lemon juice
- 1 vanilla bean
- 1 cinnamon stick
- 1 star anise
- pinch nutmeg
- Combine the apples with the sugar, juice, and spices in a pot. Bring to a boil to dissolve the sugar.
- Transfer the mixture to a container, top with parchment, and store in the fridge overnight.
- The next day, place the syrupy apple mixture into a large pot and heat on medium-high. Cook the mixture until it reaches 220ºF, stirring constantly.
- Take the pot off the heat, and let stand for 5 minutes, stirring every so often. Remove the spices and vanilla bean.
- Transfer the mixture to sterilized jars, leaving a 1/4-inch headspace. Process for 10 minutes, then let rest 5 minutes in the canner before transferring jars to a towel-lined tray. Let stand overnight, undisturbed.
This recipe was adapted from Les Conserves selon Camilla