Homemade Apple Jam for Winter
Bright, thick, fragrant and incredibly delicious! Homemade apple jam for winter is easy to prepare. It pairs wonderfully with crepes, pancakes and cookies. You can slightly adjust its flavor and aroma by adding a pinch of ground cinnamon or some vanilla sugar.
Updated : 21 August, 2026
Easy
About 45 min.
Ingredients
650 grams
Apple
400 grams
Sugar
150 milliliters
Water
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. The specified amount of ingredients will make approximately 2 cups of jam. Choose juicy, slightly sweet and fragrant apples with moderately soft flesh. Firm, dry apples may not break down properly, and the jam will not be as smooth or appetizing.
Step 2
Rinse the apples thoroughly. Using a sharp knife, cut each apple into quarters, peel each piece and remove the core.
Step 3
Cut the peeled apple flesh into thin slices and place them in a heavy-bottomed saucepan.
Step 4
Add the water and half of the granulated sugar to the apples. Depending on the variety, you may need slightly more water. Increase the amount if the apples are not very juicy.
Step 5
Stirring regularly, bring the apples, water and sugar to a boil. Cook over low heat for about 30 minutes. The apples should gradually begin to break down. Remember to stir the jam frequently.
Step 6
Add the remaining sugar to the apples and stir. Continue cooking over low heat for about 1 hour. The jam will gradually become thicker.
Step 7
Continue stirring the apple jam regularly to prevent it from sticking or burning.
Step 8
While the jam is cooking, prepare the jars for preserving. Wash suitably sized jars thoroughly with hot water and baking soda, then carefully scald the jars and lids with boiling water. Boil the lids for 5 minutes.
Step 9
Fill the sterilized jars with the hot apple jam and seal them tightly with the sterilized lids.
Step 10
Without turning the jars upside down, wrap them in a warm blanket or towel and leave them until completely cool. Store the finished jam in a dark, dry place.
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