Walnut jam with apples and cinnamon is a rich and comforting preserve that combines the sweetness of apples, the warmth of cinnamon, and the nutty crunch of walnuts. This jam is perfect for spreading on toast, adding to baked goods, or enjoying with cheese. Here’s a detailed recipe to make this delicious jam:
Walnut Jam with Apples and Cinnamon
Ingredients:
- 4 cups apples, peeled, cored, and chopped (about 4-5 medium apples)
- 1/4 cup fresh lemon juice (about 1 lemon)
- 1 cup chopped walnuts
- 1 teaspoon ground cinnamon
- 1 package (1.75 oz) fruit pectin (such as Sure-Jell)
- 2 1/2 cups granulated sugar
Instructions:
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Prepare the Jars: Sterilize your jars and lids by boiling them for 10 minutes. Keep them hot until you’re ready to use them.
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Prepare the Apples: Peel, core, and chop the apples into small pieces. You should have about 4 cups of chopped apples.
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Cook the Apples: In a large pot, combine the chopped apples and lemon juice. Cook over medium heat, stirring occasionally, until the apples are soft and have started to break down, about 10-15 minutes.
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Add Cinnamon: Stir in the ground cinnamon. Continue to cook for another 5 minutes to let the cinnamon flavor meld with the apples.
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Add Pectin: Stir in the fruit pectin. Bring the mixture to a full rolling boil, stirring constantly.
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Add Sugar: Once the mixture reaches a rolling boil, add the granulated sugar all at once. Stir continuously and return to a full rolling boil. Boil for 1-2 minutes, or until the mixture reaches the desired consistency.
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Add Walnuts: Remove the pot from heat and stir in the chopped walnuts. Mix well to distribute the walnuts throughout the jam.
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Test the Jam: To check if it’s ready, place a spoonful of jam on a cold plate and let it sit for a minute. Run your finger through the jam—if it wrinkles and holds its shape, it’s done. If not, continue boiling for another minute and test again.
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Fill the Jars: Ladle the hot jam into the prepared jars, leaving about 1/4 inch of headspace. Wipe the rims with a clean, damp cloth to remove any residue. Place the sterilized lids on top and screw on the metal bands until fingertip-tight.
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Process the Jars: Process the jars in a boiling water bath for 5-10 minutes to ensure they’re sealed. The water should cover the jars by at least an inch.
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Cool and Store: Remove the jars from the water bath and let them cool completely on a clean towel or cooling rack. You should hear the “pop” of the lids as they seal. Store the sealed jars in a cool, dark place. Unsealed jars can be refrigerated and used within a few weeks.
Tips:
- Apples: Use a variety of apples that hold their shape well during cooking, such as Granny Smith or Honeycrisp. For a smoother texture, you can blend the apples before adding the pectin.
- Nuts: Toasting the walnuts lightly before adding them to the jam can enhance their flavor and crunch. Just be sure to let them cool before mixing into the jam.
- Texture: If you prefer a smoother jam with fewer chunks, you can process the apple mixture with a blender or immersion blender before adding the pectin.
