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
- 25 apples
- 8 cups sugar
- 20 cardamom pods, crushed (use a spoon to crack open the pods to release the seeds)
- 5 lemons, juice and zest
Peel, core, and roughly chop the apples. Throw them in a large pot with the sugar, cardamom seeds, and the lemon juice and zest. Stir well, then bring to a boil and cook uncovered over medium high heat for 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, 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