This apple preserves recipe is one of my favorite fall recipes! The preserves is sweet, tart, and perfectly spiced with cardamom and cinnamon. Spread it on toast or use it to make one amazing apple dutch baby!
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I'll never forget the first time my mom made some apple preserves. She had some old apples that she didn't want to toss out. Being the resourceful woman that she was, she chopped them up and added some sugar, lemon juice, and cinnamon. Boom, just like that, a great recipe was born!
This preserves really tastes like a caramel apple pie, minus the pie crust. I had to add some cardamom to the recipe, since it's my favorite spice.
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Why You'll Love This Recipe
- This easy apple preserves recipe is a great beginner jam recipe!
- You don't need pectin to make this apple preserves. Apples are naturally high in pectin, making the addition of pectin unnecessary.
- Apple preserves makes a wonderful gift for family and friends.
- Even old apples can be revived with this apple preserves recipe!
Ingredients & Substitutions
- Apples: Feel free to use whatever apples you have on hand.
- Vanilla: Vanilla extract or 1 vanilla bean
- Spices: I added ground cinnamon and ground cardamom. Cloves and nutmeg would also be great additions.
*A full list of ingredients can be found in the recipe card at the bottom of the post!
Helpful Tools
- 6-quart Dutch oven
- 6 half-pint jars
- water bath canner
- immersion blender
How to Make Apple Preserves
Step 1: Peel, core, and dice the apples. Add to a 6-quart Dutch oven.
Pro Tip: I like to leave some of the apples unpeeled because I enjoy the added texture, but it's really a matter of preference.
Step 2: Sprinkle diced apples with sugar, cinnamon, cardamom, vanilla, lemon zest and juice. Stir lightly, then allow to rest for 30 minutes until the apples release their juices.
Step 3: Bring mixture to a boil, then simmer over medium heat, stirring occasionally, for approximately 25 minutes, or until the syrup thickens. Remember that the preserves will thicken further as it cools!
Step 4: When the apples are translucent, and the preserves it thick, use an immersion blender to blend them to the desired texture or leave them chunky.
Step 5: Ladle hot preserves into sterilized hot jars, leaving a half-inch headspace. Wipe rims with a clean dishtowel or paper towel. Add lids and hand-tighten collars.
Water Bath Canning Instructions
Place sterilized jars in a hot water bath canner. Make sure the jars are completely submerged in water. Process for 15 minutes, then allow to cool on a rack or towel. Make sure the jars are sealed before labeling and storing in a dark, cool pantry. Refrigerate any jars that don't seal!
Recipe FAQs
Apple butter is usually prepared in a slow cooker over an extended time so that the apples completely fall apart. They are then pureed into a smooth texture. Apple preserves is cooked for around 30 minutes and is usually chunky in texture.
Apples can be used in so many ways! You can make apple pie, or canned apple pie filling. Other options include apple strudel, apple sauce, apple dumplings, dehydrated apple slices, or apple cider. Diced apples can also be used in fruit salads!
Dehydrating apples is a great way to preserve them. However, an even better option is to freeze-dry the apples for long-term storage. If stored in mylar bags with oxygen absorbers, they can last 20+ years!
Pro Tips
- Apple preserves can be enjoyed in so many ways besides toast. Pour some over ice cream, pumpkin spice pancakes, or these Pfannkuchen. It can also be used as a filling for apple turnovers.
- Sealed and processed apple preserves will last up to a year or longer when stored in a cool and dark location.
- Opened jars will last a few months in the refrigerator.
More Apple Recipes
- apple strudel
- apple pie filling
- freeze dried apples
- how to can applesauce
- crabapple jam
- dehydrated apple chips
- caramel apple bar
More Jam & Preserves Recipes!
If you enjoy this apple jam recipe, be sure to check out these related recipes!
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Recipe
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Ingredients
Equipment
Method
- Peel, core, and dice the apples. Add to a 6-quart Dutch oven.
- Sprinkle diced apples with sugar, cinnamon, cardamom, vanilla, lemon zest and juice. Stir lightly, then allow to rest for 30 minutes until the apples release their juices.
- Bring mixture to a boil, then simmer over medium heat, stirring occasionally, for approximately 25 minutes, or until the syrup thickens. Remember that the preserves will thicken further as it cools!
- When the apples are translucent, and the preserves it thick, use an immersion blender to emulsify to the desired texture or leave chunky.
- Ladle hot preserves into sterilized hot jars, leaving half-inch headspace. Wipe rims with clean dishtowel or paper towel. Add lids and hand tighten collars.
- Place sterilized jars in a hot water bath canner. Make sure the jars are completely submerged in water. Process for 15 minutes, then allow to cool on the a rack or towel. Make sure the jars are sealed before labeling and storing in a dark, cool pantry. Refrigerate any jars that don't seal!
Nutrition
Notes
- I like to leave some of the apples unpeeled because I enjoy the added texture, but it's really a matter of preference.
- Apple preserves can be enjoyed in so many ways besides toast. Pour some over ice cream, pumpkin spice pancakes, or these pfannkuchen (German pancakes). It can also be used as a filling for apple turnovers.
- Sealed and processed apple preserves will last up to a year or longer when stored in a cool and dark location.
- Opened jars will last a few months in the refrigerator.
Teresa Evers says
Hilda, I gave your Cardamon Apple Preserves a rating of 5. I was pleasantly pleased with the taste, the spices complimented the apples, the flavors just blended nicely together. I had to try it a second time with vanilla ice cream. I drizzled it over my ice cream and what a tasty dessert. I just loved it! I’m sure it would blend nicely over many other food items as well. Thank you Hilda for this recipe.
Hilda Sterner says
Thanks, Teresa! It's funny that you had it over ice cream, I just did the same. Chances are we were enjoying it over ice cream at the same time!
Kathy Fisher says
Delicious pie. Great recipe. I love the cardamom. The apples were cooked just right. Greg and I both loved it. Thanks Hilda.
Hilda Sterner says
Thanks, Kathy!
Onna says
Can this just be refrigerated or put in the freezer?
Hilda Sterner says
I've never tried freezing it, but yes, it can definitely be refrigerated.