Cinnamon apple jam is versatile. Spread it on your favorite gluten-free bread, muffins, crackers, or pastries. Or, make breakfast boxes for mornings on the run with cinnamon apple jam and homemade pumpkin granola. Grab your favorite apples and pan, and let’s jam.
If you try this jam, let me know. You can leave a comment or take a quick photo and tag it #glutenfreeanytimeanywhere on Instagram.
Time to eat again. Lorally…
- 1 cup cane sugar or coconut palm sugar
- 3-3.5 pounds apples (peeled, cored, cut into ¼” – ½” pieces)
- 1 vanilla bean (split lengthwise, seeds and bean separated)
- Tablespoon ground cinnamon
- Teaspoon ground nutmeg
- Teaspoon vanilla extract
- Tablespoon fresh lemon juice
- Heat sugar and water over medium heat in a large pan, stirring to dissolve sugar. Boil, stir mixture occasionally, until mixture turns an amber color, about 3-4 minutes. (***Be careful not to over boil the mixture as it will harden. If the heat is too high, the sugar can adhere to the pan.)
- Add apples, vanilla seeds, cinnamon, nutmeg and vanilla extract. Reduce heat to low and stir occasionally.
- (If desired) After five minutes, use an immersion blender to blend mixture into thin jam, about 5 minutes. Add the vanilla bean, and continue stirring occasionally, until most of the liquid has evaporated, about 20 more minutes.
- Remove vanilla bean and stir in lemon juice. Remove pan from heat and allow to cool. Transfer jam to jars and refrigerate for up to one month.
I used Golden Delicious, Granny Smith, and McIntosh apples.
I used a ceramic Dutch oven to cook the apples.
Kitchen Tools: large pan, immersion blender, and jars
Have you tried making homemade jam?
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