Do recipes apple jam need pectin?

Obviously, no! You can make this with gelatin, and it works just as well.

How do you make apple jam with very low sugar?

This recipe uses a 1:5 ratio of sugar to apples, and the sugar helps to set the apples and offset the tartness. My kids thought it was perfect, but you could reduce the sugar from 1 cup to ¾ cup for every 5 pounds of apples, and it would turn out just as good!

What is the difference between apple jam recipes and apple preserves recipes?

It comes down to texture. Jam recipes use crushed or mashed fruit, while preserves usually contain larger pieces of fruit. How you choose to mash up the pieces of cooked apple is up to you!

Is apple butter the same as apple jam?

Not quite! Apple butter cooks down for a longer time, resulting in a darker color and smoother texture. You can find my hands-off Apple Butter Recipe here .

Cinnamon Apple Jam | Easy No Pectin Low Sugar Recipe

Cinnamon Apple Jam

Quick French apple jam that tastes just like apple pie! It's low sugar and can be made without pectin. This favorite apple jelly is a mixture of sour and sweet apples! :: DontWastetheCrumbs.com

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This quick and easy cinnamon apple jam tastes just like apple pie! Combine a variety of apples with warm spices, gelatin, and reduced sugar for a sweet, tart spread.

Author: Tiffany
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: Makes 5 pints of apple jam 1x
Category: Sauces/Condiments
Method: Stove Top Simmer
Cuisine: American

Ingredients

Scale

10 cups ¼” diced apples (about 4 pounds) (1816g)
2 cups granulated sugar** (400g)
3 Tbsp ground cinnamon (23g)
1 ½ tsp nutmeg (3g)
½ tsp cloves (2g)
1 ½ tsp gelatin (I recommend Perfect Supplements) (5g)

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Instructions

In a large stockpot, combine the apples, sugar, cinnamon, nutmeg, and cloves. Bring the mixture to a simmer.
After a while, the apples will start to release their juices. When they do, use a glass measuring cup like this one to measure out ¼ cup of juice. Sprinkle the gelatin over the juices and let it sit to bloom.
Meanwhile, let the apples continue to cook until they become soft and the juices have mostly evaporated. Stir often to prevent burning.
When there’s very little juice left in the pot, remove the apples from the heat. Whisk the gelatin in the measuring cup with the liquid, and then pour the liquid into the apple mixture. Stir well.
Distribute between pint-sized jars like these and let the apple jam cool completely before storing in the freezer.

Notes

***You can reduce the sugar to 1 ½ cups for a less sweet apple jam.

***For even less sugar, you could reduce the sugar from 1 cup to ¾ cup for every 5 pounds of apples, and it would turn out just as good!

Find it online: https://dontwastethecrumbs.com/apple-jam/