Apple and Lemon Jam for the Winter: Recipe + 6 Step-by-Step Photos

Lemon is a constant companion to other fruits and berries. It looks great in all combinations. When paired with apple, the citrus can fully reveal the flavor of the main ingredient and make it more refreshing. This jam will be much more interesting than just apple jam.

Nutritional value per serving

132.8 kcal

Proteins: 0.3 g
Fats: 0.3 g
Carbohydrates: 31.7 g

*Nutritional value is calculated per 100g of ingredients

Total time: 3 hours 20 minutes
Time in the kitchen: 20 min
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 1

The beauty of apple-lemon jam is that it's quick to make, has a vibrant flavor, and is incredibly inexpensive. You only need three ingredients: apple, lemon, and sugar. They're available year-round at your local supermarket.

This recipe doesn't require any thickeners. The natural pectin found in apple pulp is sufficient. Even without it, the jam will be very thick, more like a dense jam. It's perfect for filling or layering cakes.

Recipe with step-by-step photos

Apple and lemon jam for the winter

Ingredients

Servings

Apples

1 kg
Water

200 ml
Sugar

600 G
Lemon

1 pcs

Preparation

Step 1

We wash the apples.

Step 2

Cut the apples into small cubes. Cover them with water and sprinkle with sugar. Leave them for a couple of hours, covered, to release their juices.

Step 3

Pour the apples into a saucepan and bring to a boil. Simmer for 40 minutes until soft and easily mashed. If you cut the apples into large pieces, it may take longer.

Step 4

Grind the apples directly in the pan with an immersion blender until smooth.

Step 5

Grate the zest and squeeze out the lemon juice. Add both ingredients to the jam. Heat for another 10 minutes.

Step 6

We sterilize the jars, pour and roll up the jam.

Similar video recipe: Apple-Lemon Jam

An interesting variation on spiced jam that doesn't require a blender. Instead of pureeing the apples, the author grates them first, mixing them with lemon zest and juice. All you have to do then is boil the fruit mixture and roll it up.

The author's little secret to making jam is adding mint and basil leaves to the mixture. This gives it a more interesting, refreshing aroma with piquant notes.

Protect your candies from the sun

Sunlight quickly destroys all the active ingredients in jam, even through glass. Always store preserves away from windows. A dark pantry or basement is ideal, but a kitchen shelf will also work. It's best to immediately refrigerate an opened jar to prevent the contents from fermenting.

Don't limit yourself to just one type of preserves. You'll find many other interesting jam and preserve recipes on our website.

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