Apple and Ginger Jam with Honey
This apple jam is zesty and warm with a hint of ginger, lightly sweetened with honey, and lower in sugar than most jams. It’s an easy, delicious recipe that captures the coziness of fall and is perfect for canning. Enjoy it on toast, pancakes, waffles, or muffins, stirred into yogurt or oatmeal, or even as a flavorful pairing with cheese boards and savory dishes.
Equipment
- Cutting board and knife(s).
- Large pot and spatula.
- Mason jars with new lids. For canning
- Water bath canner or large pot. For canning
- Canning rack. For canning, optional
- Jar lifter. For canning, optional
- Wide-mouth funnel. For canning, optional
- Bubble remover. For canning, optional
- Clean towels. For canning
Ingredients
- 5 lbs apples
- 1/2 cup honey
- 1/2 cup light brown sugar
- 2 cups water or apple juice
- 3 tbsp fresh grated ginger
- 1 lemon juiced
- 1 cinnamon stick
- 1 tbsp grass-fed beef gelatin optional
Instructions
Make the jam
- Gather and prepare all ingredients. Peel, core, and chop apples; grate ginger; juice lemon. Bloom gelatin in two tablespoons of water, if using.
- In a large pot, combine chopped apples, lemon juice, cinnamon stick, and 2 cups water. Bring to a boil, then reduce heat to low and cook for about 20 minutes, until apples are soft. If liquid evaporates too quickly, add more water, ½ cup at a time.
- Remove the cinnamon stick. Mash the apples with a fork or potato masher until you reach your desired texture: smooth for a more spreadable jam, or leave some chunks if you like it rustic.
- Stir in ginger, honey, and sugar. Also add the bloomed gelatin (if using) and stir until fully dissolved.
- Continue cooking on low, stirring often, until the jam reaches your preferred thickness. (If using gelatin, remember it will firm up more once cooled, so you don’t need to cook it as long.) When ready, ladle the hot jam into jars.
Can the jam
- Set up your water bath canner or large pot, fill with water, and bring to a boil.
- Ladle hot jam into jars, leaving ½ inch headspace. Remove air bubbles with a bubble remover or silicone spatula.
- Wipe rims clean with a clean towel, place new lids, and secure rings.
- Place jars in the canner, ensuring at least 1 inch of water above them. Process for 15 minutes (pints) or 20 minutes (quarts).
- Remove jars and let sit undisturbed for 12–24 hours. Check seals (lids should be flat, sealed tight, and not pop when you press on them). Remove rings and store sealed jars in your pantry.
Notes
Mash the apples as much or as little as you like: smooth for spreadable jam, or leave some chunks for a rustic feel.
Adjust honey and sugar to taste. For a low-sugar jam, skip the sugar and cook a little longer until thickened.
Apples are naturally high in pectin, so the jam will set on its own. Gelatin is optional for extra firmness and health benefits.
Storage: Keeps in the fridge for 2–3 weeks, or process in a water bath canner for longer shelf life (1 year).