French Apple Jam


It’s fall – we’re smack dab in the middle of apple season here in Quebec. Why not try benefit from the harvest and make a batch of French Apple Jam?

Any variety of apples will work for this recipe, but whatever you do, try to use local, freshly picked apples. 

Because really – why make jam from apples that have bounced around for weeks on a  truck coming up from California or Texas – or anwywhere else for that matter.

The beauty of home canning is using local produce at the height of freshness. It costs less, tastes better and harms the environment less using food that is produced closer to home.


French Apple Jam

  • 12  apples
  • 5  cups sugar
  • 10 cardamom pods, crushed (use a spoon to crack open the pods to release the seeds)
  • Juice of 4 lemons, divided
  • 4 tbsp. pectin  ( optional)

Fill a large bowl with cold water and add the juice of 2 lemons.

Peel, core, and the apples and throw them in the lemon water as you work.

Remove the apples from the water and put them in a large pot, along with the sugar, cardamom seeds,  the pectin (if using) and the juice of the other 2 lemons. Stir well, and then bring to a boil.

Boil, uncovered and stirring often, for about 30-40 minutes until thickened.

About halfway through the cooking, use a stick blender to blend the jam a bit, but leave  lots of apple chunks intact for a nice, chunky texture. 

Ladle the hot jam into hot, sterilize) jars into hot sterilized  jars leaving 1/4 inch headspace. Wipe rim, center lid on jar, apply band until  fingertip tight, then process in a boiling water canner for 10 minutes

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