I love cardamom and can’t wait to try your recipe. This is easy to make, cooked in a little over an hour (without pectin) and made 2 pints exactly. !” (Here in Germany we use cardamom for Xmas bakery only). Used ‘red devil’ apples which are quite sweet, so only put 1/2 the amount of sugar in, although I didn’t have enough white sugar so had to mix with brown – so didn’t get the lovely colour, but still got the yummy taste! Frozen fruit can also be used, but should be thawed in advance of cooking. Label and store jars. I use granulated sugar, unless otherwise noted, in all my recipes Rachel. The finished product looks just like your photo – luscious and golden. Store bought juice may not have all the natural pectin you'll get from a good homemade apple juice made by cooking the whole apple. I am going to try this again with the right apples. Add all the sugar, lemon slices and cinnamon. It was a hit!! Jump to: Ingredients Remove jars from canner, do not retighten bands if loose. https://www.yummly.com/recipes/pear-preserves-without-pectin I found this did not need pectin. Added about 1/2 tsp cinnamon. Sorry Sue, I believe cooking should be easy going, and in a lot of my recipes there is wiggle room with ingredients. Apply band until fit is fingertip tight. The difficulty is that I live in a remote rural area, and I’m not able to find cardamom pods, but I do have a good quantity of ground cardamom. My mother told me long ago (she’s not French, she just went on her own common sense) – if you are putting boiling whatever into sterilized jars…done! 2. Can I use it and if yes how much ? About 3 weeks, unless you freeze it, then it will last up to a year. This was an easy to make delicious recipe. You mean you just have the little black seeds? your stars would not let me give it 5!! This jam sounds so simple, though, I’m going to try it. Cardomom is hands down my favourite spice and although I’ve been canning with it this year with pears I’ve never thought of using it with apples. That really surprised me, too, Marianne. I could not use the hand blender as it was too dry but i used the mini chopper i have and pulsed it and the jam is tasty but the color is much darker than you have. My recipes are never fussy and always exciting ~ there are 1600 and counting on the blog. I need to get on this. Yes, you can, I would add it to taste, not too much. The color really is part of the joy of this jam! It helps the jam get the right consistency, and also helps it last longer in the fridge. Cook at a boil, stirring occasionally, until fruit is soft and jam gelling point (220 degrees … . Remove from heat and ladle into clean hot jars, leaving 1/4 inch head space. Just this morning I opened a jar of cloud berry jam I made literally 7 or 8 years ago (didn’t mean to keep it that long) and it’s still great. I got two big pints of it, and we’ve been spreading it on toast all week. I didn’t see that mentioned in the recipe. How many pounds? I boiled for 35 minutes. a friend asked if I could create a crunchy tt apple jam ala Smuckers type. Let jars cool 5 minutes. I used a mixture of gala apples and granny Smith apples and the jam came out really well. https://ifood.tv/marmalade/201909-orange-marmalade-with-pectin i would have used grd cardmon if i had known it would not have been yellow and showed up the seeds. For my batch, I had about 7 medium to small apples. I made it today, and it turned out great. My wife and I love it. How do I sterilize the jars? But I’ve made jam, jelly, or butter out of just about every fruit out there, so check out my whole collection ~. I think I will add one or two Kiwi fruit to every six apples. Jam is a delicious sweet spread commonly enjoyed on top of toast, crackers or sweet pastries. That’s the way I feel, it’s so freeing! Carefully peel off the skin with a potato peel and add it to the jam with the juice and pips. Stored correctly, it will last for a long time and is therefore perfect for using up an overflow of rhubarb and apples from your garden. STRAWBERRY JAM RECIPE- Learn how to make the best quick and easy homemade jam recipe without pectin on stovetop. You could experiment, Xachi, but remember that this recipe relies on cooking out the moisture to thicken the jam, and the IP keeps moisture in. They’re not available in Supermarkets. Great recipes can’t wait to do it , specially now & save for winter. If you have local apples, all the better. In the classic marmalade recipe (the one with bits), you put these pectin-rich bits into a cheesecloth and let it cook with the rest of the ingredients. Just substitute the half lemon for a whole lemon. I did not use cardamom but 1/2 tsp of cinnamon. Thanks. While waiting for his wife and grandson to search the stall I told him, that I wanted to make apple jam following your recipe with the pods. Also used 1 lemon and 2 limes (again as that’s all I had!). Never heard of! Is there a way to use it with this recipe? peach crumble with oats; panzanella salad recipe with peaches; If all I could find were cardamom seeds, how many are in a pod? Hope this helps. Mine didn’t quite turn out the way jam should. My friend’s apple tree has produced a ton of very small but tasty apples so I’ll be using these. It’s pretty jam-like, sort of like marmalade. It’s a perfect jam recipe that anyone can succeed with, even if you have never made jam before. I had two tablespoons left over after canning 6 pints. As an Amazon Associate I earn from qualifying purchases. This receipt is great. This jam is made with 4 ingredients only, and contains no pectin. I mixed Granny Smith and Honeycrisp. Add sugar, lemon slices and cinnamon. I’d like to try this but to can it. Wipe rim. No pectin, no fancy equipment, no complex sterilization of storage jars. This was amazing! Anette. Annoyingly imprecise measurements! So thanks again for sharing the recipe, you created a wonderful pre-Xmas event for me! Thank you so much!! Cardamom and apples?!? The View from Great Island is a participant in the Amazon Services LLC Associates Program. Even the cinnamon, believe it or not, can darken things quite a bit. I also made my own pectin and the jam was ready alot quicker. I’ve never had apple jam but I’m thinking.. wouldn’t this be wonderful inside a crepe?? But you can feel free to add more cardamom to taste next time. Yesterday, I finally got around to making it and just had to let you know that it’s SUPER-FABULOUS . I always avoid it because you need a lot of sugar when using pectin, sometimes up to 80% more! I had mandarins so used them instead of lemons. NOW, I’m having fun! Jam making is a great way to get into cooking, thanks for your feedback Lorna! Almost any type of apple will work but a tart apple will make a less sweet tasting jam. Store it in the fridge once opened, and consume within 7-10 days. Read more about it in the privacy policy. Apple Marmalade without added pectin. Where did you get those cute jars? This gorgeous homemade three fruit marmalade recipe is made with oranges, lemons, and grapefruit, using the whole fruit method so nothing is wasted! Instructions Checklist. This fabulous jam is worlds away from apple pie filling, although you could certainly use it to bake with. they are Christmas gifts. The flavor isn’t what you would use on Wonderbread. If you are substituting cinnamon for the cardamom you can use it to taste, maybe start with 1/2 tsp. Add the apples to a heavy bottomed pot, along with the sugar, cardamom pods, (and any seeds that have escaped) the pectin (if using) and the juice of the other lemon. Made the French apple jam today delicious! I used 1 tsp ground cardamom next time will use double. Clean and dice the rhubarb. It completely boiled off. I quickly blended it but it was still on the dry side. And really, there is almost always something that is in season. This looks delicious. She is happy, happy and am making more for The Husband. If you choose to make a version of this recipe without sugar, it will only last a day or two in the fridge. My family are all looking forward to apple jam. Just an FYI for your readers… I found on the internet that one cardamom pod has about a dozen seeds and 10 pods produce about 1.5 tsp of ground cardamom. Yum! Transfer to sterilized storage jars. I had quite a few apples lying around that I didn’t want to waste by letting them go bad, so this helped alot. That’s when it’s done. For jellies, use 1/4 cup apple pectin per cup of fruit juice. Process in a boiling water canner for 10 minutes, adjusting for altitude. Yes, you can. Combine everything well so that the sugar melts and the fruit slices are covered with it. Any guidance on how many cardamom seeds to use, once they’re out of the pod? Low in sugar and fruitier. This is a small batch, with just a handful of apples, and the quick process won’t overwhelm your kitchen or take all afternoon. Homemade jams and jellies make great “from my kitchen” gifts during the holidays! Have a great weekend! I have never done this before, but it was super easy. 4 pounds sounds about right if your apples are small. To make this jam, you will need fresh rhubarb, apples, lemon juice and sugar. https://www.thespruceeats.com/grapefruit-marmalade-recipe-p2-3057831 If you love apple preserves, be sure to check out my ONE HOUR NO SUGAR APPLE BUTTER, and my CRANBERRY APPLE BUTTER. Can you tell me how much whole cardamon to use? So your recipe could be made with around 60 seeds or 3/4 of a teaspoon of ground. Turn off heat and remove cover. i used the seeds and no pectin. Sugar acts like a natural preservative in this recipe. Love the whole cardamom seeds just suspended in it, so pretty! I typically use Gala apples, or Granny Smith, as those are my family’s favorites. How much of water is used? Please read Using Boiling Water Canners before beginning. Combine apples, white sugar, light brown sugar, lemon juice, lemon zest, cinnamon, nutmeg, cloves, and allspice in a pot; bring to a rolling boil. The Cardamom gives it a wonderful flavour. Add all the ingredients to a saucepan or pot on medium heat. apples, dairy free, egg free, gluten free, jam, jelly, rhubarb, vegan, « Iced Whipped Coffee (Dalgona Coffee) with Almond Milk. I love your recipes … and have been wanting to can something for a while but keep chickening out at the last moment. With jam recipes like this you have to adjust the cooking time to your particular needs, feel free to cook longer or shorter, different apples and slightly different amounts can throw off the timing. – For jam to last long, they have to be stored in completely clean and sterile containers. There are so many apples available right now, and you can really use any variety you like. This peach marmalade recipe has no pectin and doesn’t use a canning process, so it’s not the kind you store in your basement for a year or two. Return to a full boil and boil hard for 1 minute, stirring constantly. Instructions I think a mix would be fine. Love this jam!! Don’t skip the lemon juice, though, because that helps prevent the apples from turning brown. Simply beautiful! and go from there. If so, how much? I make easy and healthy everyday recipes that your family will love. All Rights Reserved. Thanks so much Emily Sue, I’m glad it worked out so well for you. Easy to make and absolutely delicious! You can taste it and add more if you like. I can’t wait to try it! Your email address will not be published. some into my little 4oz. Thanks for a wonderful and simple recipe from someone with food allergies! I’m so glad Toa — and thanks for the fresh ginger tip, that really sounds great, I’ll try it next time . I added a pinch of ginger and nutmeg (using my dab / pinch / smidge measuring spoons . It’s just right! It’s the prettiest jam in our pantry! You’re looking for a consistency similar to a puree, or applesauce. This looks wonderful and I can just imagine how good those cardamon pods smell. Feel free to experiment to find the perfect amount to suit your preferences. I don’t know how everyone else got 1liter (2pints)? APO MARMALADE. This marmalade is made with only 5 ingredients, each with its own purpose and importance. Add powdered pectin. crushed (use a rolling pin or heavy spoon to gently crack open the pods), this is totally optional, the jam will set without it. I made a batch of this and threw in some crab apples growing wild near my house. I got the recipe … I can’t wait to give it a try. Thanks for taking the time to give us your feedback Frank, apples have so much natural pectin they really do thicken up nicely. It was a first time for cardamom ever for me and I can tell, it’s been a huge success! Thanks so much for sharing this! This is really good. This means you don’t have to worry too much about cooking it right and reaching any certain temperature. This jam will be slightly chunky, and if you want to make a smooth jam you might have to use a hand blender to puree it. As an Amazon Associate I earn from qualifying purchases. It sounds like you’ve gotten me some new German fans, thank you! Boil the oranges in water until you can ... skim it. I couldn’t get pectin, but it still worked very well. Leave to simmer until the apples have softened completely. I used 2lbs granny smith and 2lbs honey crisp cooked in my enameled cast iron which did not require pectin. If you don’t can it, it will last a few weeks. This recipe will make one medium sized jar of jam, which is perfect if you don’t plan on cooking in bulk but rather want to make a small sweet treat to last you a few days. Kit yourself out properly! Are you using the green or black cardimom pods? Could I used ground cardamom instead of the pods or seeds? Recipe. I am also jealous that you have a friend with an apple tree, what a luxury . How to use Homemade Apple Pectin. I’m afraid mine will turn brown (like apple butter) with the cooking. Thank you very much! Thanks for the recipe Sue. Will definitely keep making. I did not put any water since the recipe did not ask for it. It isn’t a spice I use a lot so I really don’t want to buy more. Thank you so much. I added however a small teaspoon of rose water and orange blossom water at the end of the pot five minutes before I turned off the stove. Would be great in some fall recipes. Additional Information. Cook for about 20 minutes until completely soft. (in cups). It’s my new favorite recipe! I tried this today because a friend gave my husband and me some sweet, hand-picked apples. This looks like a good fall recipe! Loved the recipe! I also love making small batches, so I don’t feel like I have to wait till I have a huge load of fruit to make jam or chutney. Iced Whipped Coffee (Dalgona Coffee) with Almond Milk, Jam is a delicious sweet spread commonly enjoyed on top of toast, crackers or sweet pastries. This apple jam is so perfect. Pectin can be tricky to cook with, and doesn’t give the jam the authentic homemade feeling, so I typically don’t use it. This rhubarb and apple jam is a classic flavor combination with an amazing taste of summer. Amazon Associates is designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Thanks so much ? It was in Ohio: hot & humid and no A/C and yuck! – Storebought modern jam typically contains pectin which gives it the described texture. Peel and dice the apples. This jam will be slightly chunky. I think you can go by taste, Meredith, and maybe start with 1/2 teaspoon? But I do store it in a spare refrigerator or sometimes in the wine cellar but this bottle had been in a fridge I keep especially for the purpose of storing flour, dried fruits, nuts, etc. Hi Sue, how long i need to keep the apple pieces in cold water with lime juice..? this looked so pretty in your pictures. I did not have cardamom seeds, but used passion fruit and dried cranberries and a bit of cinnamon. You’re so welcome Yvonne — thanks for letting me know how it turned out! It took a little time, but it turned out fantastic! Maybe a few shakes of Ginger. Peel, grate and weigh the ... apples. I wish to preserve for longer storage. And my entire family is still alive ! I just picked some Honeycrisp apples from my tree this morning and went looking for a recipe, I think I’ll give yours a try. It is fresh, savoury and simply stunning. I can’t get enough of this jam since I made it last year for Thanksgiving! Can I add spices to jam? I’m so glad this was a success for you Brittany, I can’t wait for next apple season! Process in a … Just made the lovely apple and cardamom jam- ddddeliocious Yes, you can certainly add a little water to get your apples started. I also added a bit of cinnamon and nutmeg, which made it taste a bit like apple pie. Apples To get you fired up about good food! Thank you. Stirring frequently, bring to a boil over high heat. This unique small batch Easy French Apple Jam Recipe is simple to make, has a gorgeous golden color, a fresh apple flavor, a chunky texture, and a surprise hint of spice from the cardamom. As this jam recipe contains no pectin, it will not stiffen and be gelatin-like, like some of the jams you can buy in the store. I love it so much I even have a PINTEREST BOARD devoted to it! I think I boiled it a little too long (36 minutes), so next time I’ll shoot for 30 I think I’ll also run the apples through the food processor in lieu of finely chopping next time, because I don’t have an immersion blender and trying to scrape the quickly setting jam out of the normal blender was…fun I would like to have the apples be very fine and small from the outset in future, so I get a relatively smooth jam. Alternative sweeteners can be used in place of sugar. Does the Cardamon flavour develope on sitting? Yes, it does. jars. Updated: Apr 6, 2020 by Tonje. This was overall an amazing recipe. Thanks for the inspiration! What a beautiful recipe! Remove the apples from the water (discard the water) and finely dice them. Add a few cranberries for a fresh flavor, or mix the apples with pears. I am unable to find the note. #feast-advanced-jump-to { z-index: 999; border: none; opacity: 0.97; background: #FCFCFC; border-left:4px solid #CCC; padding:5px 0 10px 20px; margin-bottom: 57px;} #feast-advanced-jump-to summary, #feast-advanced-jump-to ul{ margin-left:0;min-height:50px;} #feast-advanced-jump-to li { list-style-type:none; } #feast-advanced-jump-to li a { text-decoration: none; }@media only screen and (max-width: 800px) { .single h2 { display: block; position: relative; padding-top: 83px; margin-top: -83px; } } Many thanks . threw in 6 pears and a little cinnamon. But be aware that other varieties may behave differently when cooked. Bring to a full boil, stirring constantly. Lessen the amount of processed white sugar. Is the consitancy of the jam like stewed apples? TIP: All apples have a lot of natural pectin, which  helps to thicken the jam as it cooks. Sue, thank you for a great recipie, I used granny smiths and kanzi apples, flavour and texture is great. The cardamom addon was a break from the regular and guess what- my son loved it. I may have cooked it too long so might have difficulty getting it out of the jar. Double or triple the cardamom for a delicious spread to serve with cheese and crackers. I put come chopped ginger while cooking. You paint such a vivid picture of your experience, and I’m so glad you liked the jam. Was hoping for more. Allow it to cool down before adding the lid on top and placing it in storage. This is a unique recipe! Thanks for sharing “The View from Great Island”. I’m so happy you liked this Lynne. You will need about 2 Tbsp of lemon juice for soaking the cut apples, and 2 Tbsp later in the jam. ? No, you don't…You can buy store bought juice to make apple jelly, but you may also need to add pectin to it. Fill a large bowl with cold water and add the juice of 1 lemon. Here is my best advice to make the perfect jam: Rhubarb and apple jam is perfect to serve on your favorite breads and pastries. I also just included a link to this page in my latest post on growwildmychild.com Thank you so much for the inspiration. Good luck! Only thing is that I follow the quantities, but then ended up with 1 bottle of jam only. Measure sugar; set aside. You can also add some rhubarb preserve to oatmeal, use it as a filling for sweet Danish pastries, or add it to rhubarb crumble or rhubarb pies. Why is this jam less gelatinous or jelly-like than storebought jam? What is the overall yield for this recipe? Fresh apples are also higher in pectin than older apples, so try to find the freshest apples you can. For an economical jam, combining apples with medium pectin fruit, for example raspberries or plums or high pectin damsons will spread the cost of the fruit without … Oh the flavor – this is delicious with a capital “D”. https://www.masalaherb.com/persimmon-jam-recipe-without-pectin Leftovers No more leftovers! It was quite the hit and I’ve been giving some as gifts since! Next time I will make one with cinnamon, etc and the second batch with cardamon. and yet I still haven’t done a homemade jam yet! I prepared jam for the first time in my life and I am glad that I stumbled upon the best thing. Really glad I found you! I used a potato masher to mush it up a bit about 30 minutes in and got a perfect texture. Would so much like to have your French Apple Jam recipe. Glad you loved this K ~ the yield is hard to predict because every type of apple is so different as to its moisture level, etc. Cant find whole pods of cardamom, can I use ground? Hi can I use cooking apples please and would like to use jam sugar plus lemon juice. Can’t wait to try it! The “storage” apples from supermarkets or soft apples will likely turn brown. Requires simple ingredients. What do you think? Hi Sue, Was 1/2 tsp of cinnamon enough, or would you add more if you were to make the recipe again? One jar for the friends who gave us the apples, one for us and one for someone I like a LOT. Easy! https://www.hgtv.com/.../garden-to-table/homemade-apple-jelly-recipe “We have it, just have to find it!” The owner said. Ingredients: 5 (cinnamon .. cloves .. currants .. sugar .. vinegar) 4. I used the same amount of sugar and lemon juice as in your recipe plus Pomona’s pectin, which gels according to how much citric acid is present. And how long does this jam stay when refrigerated? Where did I go wrong? If you love sweet breakfasts, try any of these recipes: Why is there so much sugar in jam? Glad you liked it! I’m not sure Saumya, I think it would depend on the degree of spoilage. This. I love that it tastes like apples with a little something special… not, as you said, like the “apple pie filling” concoctions we are all so used to. I used a few different resources when researching this topic. Stored correctly in sterilized and airtight jars, this jam will last for months or years. Even there they had to look for the small satchel in their inventory. This is lovely recipe Sue. https://bestcraftsandrecipes.com/easy-apple-jam-no-pectin-needed Classic Strawberry JamA simple strawberry jam recipe, packed full of fresh fruit that’s given a zing … If you want a real treat, get yourselves some warm croissants to go with it. Can we add little water so it cooks the apples? It could have been a few things Vicki…the type of apples you used might have caused the darker color, or the pears, since they tend to darken as they cook. Thank YOU so much for coming back to let us know, and for posting about it, I’m heading over now . I have caster and granulated but don’t know if I have enough of one so may mix them if that would work? How big are your apples? With a jam like this you can afford to be a little imprecise, it will usually work out. Made this Jam just now. Instructions Cook: Combine berries, sugar, juice, and zest in a medium saucepan. It can get quite thick because apples have natural pectin. I recommend a good blue or Camembert….yum! Ingredients 3 pounds/8 cups apples (tart and thinly sliced) 1 orange 1 1/2 cups water 5 cups sugar 2 tablespoons lemon juice Its heavy bottom dissipates heat for an even boil, … I had been wanting apple jam for a long time and made this recipe using 4 kinds of just-picked apples. Absolutely, you can put it in any size jars, Vicky. OMG – not I’m thinking a semi sweet white wine or calvados! Thank you! Please tell me how much cinnamon to use and also how much lemon if I have fresh already squeezed. Mine may be more like a spread, since I boiled it a little long, but it sure *tasted* like fall! This easy marmalade recipe without pectin yields a thick marmalade that is not too sweet and not too bitter. Yummm! Some spices and flavorings, such as cinnamon or stem ginger, are commonly used in jams and can be added to taste. Use to taste, Francine…maybe start with 1/2 tsp. It’s there now Steven, not sure what happened to it! Had a couple of quick questions- can we use semi-spoiled apples for this (would love to use this recipe as a way to salvage the good parts of rotten apples)? Are they on the small side? Very tasty! Cover and boil gently 15 minutes. Can I ask what sugar you are using please? I had 7 medium-to-small apples to use, which worked out to 592 grams after peeling and coring; I added in the pectin and 1/4 teaspoon mixed spice with the seeds from 10 green cardamom pods for a subtly spiced flavour! See note below for preserving options. Mine retained their shape and color well, and they’re pretty commonly available in stores. To make this jam, you will need fresh rhubarb, apples, lemon juice and sugar. ack! Top tips One question: After crushing the Cardamom pods I discarded the outer husks as I was concerned about them being course in the finished jam, what do you advise? Cool: Remove from heat and allow to cool (mixture will … The problem is that those bits are also the most bitter parts of the orange. Stir well, and then bring to a boil. It sounds so good. The texture is extraordinary and the taste is simply wow. My family love it. Thank you! Many thanks. I won’t get into the science of it, but having the proper concentration of sugar is what allows the pectin to activate and the marmalade to form a proper gel. I especially like the different taste the cardamom pods add to the “plain apple”! I did cut down the sugar and add 2 tablespoons of water to start. If you’re unable to sterilize them properly, you can store the jam in the freezer for up to 6 months. I reduced the sugar to 2cups and still found it quite sweet, next time I may reduce it a little more. .exactly what I would be having with warm croissants on an early fall day in Provence. any ideas.thanks vicki. You could also break up a cinnamon stick and use that. Use about 1/4 cup apple pectin per cup of fruit for jams. Looks great in the jars. What is the weight value of the apples? I found your recipe and finally have a jam that is just right. Good, organic and relatively local apples are available now. An apple will generally equal a heaping cup to 1 1/2 cups chopped. I’m glad it all worked out in the end for you! Can you give we a weight for apples as my apples are small. what could have went wrong? Place the orange slices in a pot and pour sugar over the oranges. If this is your first time canning, it is recommended that you read Principles of Home Canning. Browse my recipe collection to discover new favorites, and make sure to let me know what you think! If you want to make this persimmon jam without pectin, you can. The whole process was a pleasantly aromatic one — with the ripe apples and cardamom just hitting it off. The sugar will melt and turn into a liquid, which the fruit will boil in. My wife took out crackers and cheese. This recipe and the the jam in the picture looked so inviting that i made this yesterday with the 3 apples I had.