Recipe
Spiced Apple & Cider Jam
A dark, softly spiced apple jam made with Bramley apples, dry cider, cinnamon and cloves, with a gentle tartness that makes it especially good on warm toast, scones or alongside a cheese board.
Ingredients
Method
30 mins prep60 mins cook90 mins total
Put the chopped apples, cider and lemon juice in a wide saucepan. Bring to a gentle simmer, cover loosely and cook for 25–30 minutes, stirring occasionally, until the apples collapse into a soft purée.
Pass the cooked apples through a sieve into a clean bowl, pressing firmly to extract the smooth fruit. Return the purée to the cleaned saucepan and measure it before adding the sugar.
Stir in 450g sugar, the cinnamon and ground cloves. Warm over a low heat until the sugar has completely dissolved, then bring to a steady boil. Cook for 10–15 minutes, stirring often, until a spoonful wrinkles on a chilled saucer.
Remove the pan from the heat and leave it for a few minutes so the bubbling settles. Ladle the hot jam into sterilised jars, wipe the rims, seal and cool. Store in a cool, dark place and refrigerate after opening.
Notes
Use a wide saucepan for the final boil so moisture can evaporate steadily. Test a spoonful on a chilled saucer; it should wrinkle slightly when pushed with a fingertip. Sterilise jars carefully and refrigerate once opened.
About this recipe
This spiced apple and cider jam turns autumn apples into a richly flavoured preserve with a mellow, wine-like sweetness. Bramley apples bring a gentle sharpness, while dry cider keeps the fruit tasting fresh rather than heavy.
The apples are cooked until soft, sieved for a smooth texture, then returned to the hob with sugar, lemon juice and warm spices. Cinnamon and cloves give the finished jam a rounded, fragrant edge. It is lovely on toast or scones, and also works as a sharp-sweet partner for mature cheese. The smooth set makes it easy to spread without tearing softer bread.
