I wanted to use this for a dinner dish, so I made jam without sugar!! It's quite sweet and tart.The salt and the water are used to release the moisture from the apple, so you only need a little bit, but the amount of moisture released will depend on the size and condition of the apple, so add more water if necessary.Mashed Fuji apple jam will be slightly firm. Recipe by Hoshi no shippo

I found some very nice-looking apples, so I promptly made them into jam.For those who prefer a refreshing, tart apple jam, add more lemon juice.I prefer to use soft light brown sugar since it's more aromatic than caster sugar, but feel free to use caster sugar. Recipe by Tomomon1028. Enough to fill 2 small jars.

This recipe will only work with the same pectin that I will picture below. If you use different pectin, follow the instructions that come with it. Sugar, fruit, acid levels are very important. Each pectin requires something a little different.

I'm really into baking cookies lately. I adapted this recipe from a cookbook and made these cute cookies.-The jam will be easier to spoon into the indentations if you make sure to stir and soften it well.-If using jam with big chunks of fruit in it, make sure you cut the chunks into smaller pieces. Recipe by Komomomomo

This is an apple jam recipe that I always make.Since it's low in sugar, please consume as quickly as possible.I like it best made with Jonathan apples. In that case, use 1 tablespoon of lemon juice. Recipe by pikahika

I received a lot of apples as a gift.The amount of sugar should be about 30% of the weight of the apples after they're peeled. This time, I used less sugar since the apples were sweet and I wanted to make the jam less sweet. The sweetness differs by apple variety, so taste and adjust. If you are using artificial sweetener, please consume quickly because it tends to go bad quicker! Recipe by nani cafe

Usually apple jam is made by covering the fruit with sugar to draw out the moisture before simmering. I used to use this method, but the color never turned out as nice as I wanted. I thought it was kind of like making caramel from sugar syrup. So I added a creative step.The season for Kougyoku apples is short, and making a large amount of homemade jam is a big job. So I divide the apples into the peel + cores and fruit, add lemon water (1/2 a lemon worth of juice or a little salt added to 1 liter of water) to both, pack into plastic bags and freeze. They keep for at least 10 months (from my experience). For about 1 kg of jam. Recipe by Ojimaya Jinbee

I was bored with regular apple jam, so I tried to come up with something new and this recipe was born. I imagined tea would be a great match with apples since there is apple tea. I ended up with a jam with a perfect color and smell.Please use any tea and sugar you prefer. I recommend using Earl Grey because of the strong fragrance. I also recommend using Jonathan apples since they don't fall apart when cooked, but I used Fuji this time and it was delicious. Bottle in a small jar, pack it with scones and bread, and it will be a very popular gift! For 1-2 medium jar. Recipe by yaburie.

#CookEveryPartEver wondered what happens when apples and hibiscus get together for a jam session? Well, they decided to take their pulp-tastic party to the next level! You see, these apples were juiced and left their 'pulpy' squad behind, feeling a bit 'jammed' without a purpose. So, they called upon their floral friend, hibiscus, for a fun-tastic fruity fiesta in a jar!I'll take any insults thrown at my jam honestly, because I can almost agree they all point towards'rebel jam' made from leftover pulp! I was not entirely confident about recycling for flavor, considering how squeezed-out apple remnants can get, especially with a heavy-duty juicer involved, but now here we are, a jammin' sensation!As a pointer, you could actually opt out of the lemon juice, as the hibiscus tang took care of the acidity we all appreciate in a good jam. It's not just any jam; it's the result of an 'apple-solutely' wild collaboration! Spread this on your toast, and let the fruity dance party begin in your mouth!Remember, cooking should be fun, and sometimes the most incredible creations come from unexpected combinations! Enjoy your playful apple pulp hibiscus jam adventure and come back for a review as the goody old fella that you are!

I really loved apple pie filling, when I was about to make apple pie samosa, suddenly I felt sooo..... lazy 😂😂😂, so I end up making this apples into preserves jam, and it is sooo tasty 😘😘😘Note:I never tried this recipe without the flour, perhaps you tried it without flour, let me know how's the result 😁😁😁, thank you 😘😘😘

I bought some Starking apples, but they didn't go over well with my family, so tried making some jam. I think they're delicious either way.I made this with 30% as much sugar as apple. If you want to store it for a long time, I think it's better to use a larger amount of sugar, like about 50%. Recipe by ankobby

I always make this when I have extra apples! I've discovered the best flavor I like. You can safely adjust the sugar and lemon juice amounts to your taste.○ Simmer the apple patiently! It takes time, but the flavor will be great.○ The chunkiness of the apple is up to you! I like to cook them until they are falling apart a bit, and with plenty of juices. Recipe by Miiko929