Easy Apple Jam with Less Sugar

homemade apple jam

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This homemade apple jam is easy to make and quick to cook. Use your favorite spices to make the recipe your own.


Units Scale
  • 4 cups apples, peeled and chopped (about 2 pounds or 6 medium apples)
  • 3/4 cup to 2 cups sugar (or 1/2 cup to 1 cup of honey)
  • 1/2 cup lemon juice
  • 2 teaspoons calcium water (included in the box of Pomona’s Pectin)
  • 2 teaspoons pectin
  • Spices (optional)


  1. Prepare clean jars and canning equipment.
  2. Wash, peel, and core the apples. Cut them into pieces, roughly 1/2 inch on each side. For added texture, you can leave some apple peel on, especially if it’s thin and tender.
  3. Place the prepared apple chunks in a large, heavy-bottomed pot. Add calcium water and lemon juice to the pot, stirring well to combine. Add up to 1 teaspoon of spices, or whole spices, if desired. Measure out pectin and sugar (or honey) in a separate bowl and mix well.
  4. Cook the mixture over medium heat, stirring frequently, until the apples start to soften and the sugar dissolves. Bring the mixture to a full boil, and then add the pectin-sweetener mix. Stir vigorously 1-2 minutes to dissolve the pectin while the mixture returns to a full boil. Remove from heat and remove cinnamon sticks or any other whole spices.
  5. Fill canning jars to 1/4″ from the top. Wipe rims clean, and screw on 2 piece canning lids. Place jars in a water bath canner and bring to a full boil. Process jars for 10 minutes. (Add 1 minute more for every 1000 feet above sea level. 
  6. Turn off heat and allow jars to rest for several minutes before removing them from the canner. Place finished jars on a towel on the counter top to cool completely.
  7. Remove the rings and test the seal. Wipe up any spills, date, label, and store in a cool, dark location. For best quality, use within 18 months. Once opened, store the jam in the refrigerator and use it within a few weeks.