Dessert

Apple Jam with Cinnamon Recipe

ByNoah Steele November 22, 2025November 22, 2025

Introduction

Apple jam is a delightful way to preserve the fresh, fruity flavor of apples all year round. This simple recipe uses Bramley apples and a hint of cinnamon to create a thick, glossy jam perfect for breakfasts or desserts.

The image shows two glass jars filled with a thick, chunky orange jam that has a glossy texture and small bits of fruit visible inside. The jar in the foreground is clear and hexagonal, filled almost to the top with the jam, while the jar behind it is round with a black spoon sticking out from the jam. There is a small spoon in front of the jars holding a small scoop of the same orange jam. A white plate with a butter knife rests on the left side. All items are set on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1kg Bramley apples, peeled, cored and chopped
250g caster sugar

½ lemon, juiced
1 cinnamon stick

350ml water

Instructions

Step 1: Put a small plate in the freezer to chill while you prepare the jam.

Step 2: Place the chopped apples and caster sugar into a large saucepan with 350ml of water. Bring to a gentle simmer, stirring to dissolve the sugar.
Step 3: Cook gently for 30 minutes, stirring regularly until the apples have collapsed into a soft mixture.
Step 4: Stir in the lemon juice, add the cinnamon stick, and simmer gently for another 2 to 3 minutes until the jam becomes thick and glossy.

Step 5: Remove the chilled plate from the freezer and drop a small amount of jam onto it. Let it sit for a few seconds; it should firm up. If still runny, return the pan to the heat and simmer for an additional 10-15 minutes. Chill the plate again and test the jam’s consistency.
Step 6: Once ready, remove the cinnamon stick and spoon the jam into clean, sterilised jars. Seal tightly.

Tips & Variations

Use a different apple variety for a sweeter or tarter jam depending on your preference.

For a spicier twist, add a pinch of ground ginger or a few cloves along with the cinnamon stick.
If you prefer a smoother texture, pulse the cooked apple mixture briefly with a hand blender before the final simmer.

Storage

Store the sealed jars in a cool, dry place for up to three months. Once opened, keep the jam refrigerated and use within one month. Reheat gently if needed before serving.

How to Serve

The image shows two clear glass jars filled with a thick, golden-orange jam that has a slightly chunky texture. One jar is closer to the front, while the other is slightly behind it, with a black spoon dipped into the jam in the back jar. The jam looks shiny and smooth on top, with visible pieces inside. A small silver spoon with a dollop of jam rests on a white marbled surface, alongside a white plate with a knife that has some jam on it. The whole setup is on a white marbled texture, giving a clean and fresh look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of apple for this jam?

Yes, you can use other apple varieties like Gala, Fuji, or Granny Smith. Bramley apples are tart and hold their texture well, but swapping apples will slightly change the flavor and sweetness.

Do I need to sterilise the jars before storing the jam?

Yes, sterilising jars is important to prevent bacteria growth and ensure your jam stays fresh and safe to eat for longer.

Apple Jam with Cinnamon Recipe

★★★★★

4.6 from 128 reviews

Author: Noah

Total Time: 1 hour
Yield: Approximately 3 jars (about 750ml total) 1x

Description

This homemade apple jam recipe uses Bramley apples cooked gently with sugar, lemon juice, and a hint of cinnamon to create a thick, glossy spread perfect for toast or desserts. The slow simmering method preserves the fresh apple flavor while giving the jam a smooth texture and natural sweetness balanced by citrus and spice.

Ingredients

Scale

Ingredients

1kg Bramley apples, peeled, cored and chopped
250g caster sugar
½ lemon, juiced

1 cinnamon stick
350ml water

Instructions

Prepare the apples and sugar: Peel, core, and chop the Bramley apples into small pieces. Place them in a large saucepan with the caster sugar and 350ml of water.

Simmer the mixture: Heat over medium heat and bring to a gentle simmer, stirring constantly to dissolve the sugar completely.
Cook the apples down: Maintain a gentle simmer and cook for about 30 minutes, stirring regularly until the apples have broken down into a soft pulp.
Add lemon juice and cinnamon: Stir in the juice of half a lemon and add the cinnamon stick. Continue to simmer gently for another 2 to 3 minutes until the mixture appears thick and glossy.

Test the jam setting: Place a small plate in the freezer beforehand. Remove it and drop a little jam onto the cold plate. After a few seconds, check if it firms up. If still runny, return the saucepan to heat and simmer for another 10 to 15 minutes, then retest.
Jar the jam: Once set, remove the cinnamon stick and spoon the jam into clean, sterilized jars. Seal immediately.
Storage advice: Store jars in a cool, dry place for up to three months unopened. Once opened, refrigerate and consume within one month.

Notes

Use Bramley apples as they provide a tartness that balances the sweetness of the jam.
Ensure jars are sterilized properly to extend shelf life and prevent spoilage.
The lemon juice acts as a natural preservative and enhances flavor.

Adjust cooking time based on jam thickness preference; longer simmering will result in thicker jam.
The cinnamon stick adds a subtle spiced note but can be omitted or replaced based on taste.

Prep Time: 15 minutes

Cook Time: 45 minutes
Category: Jam
Method: Stovetop

Cuisine: British

Keywords: apple jam, homemade jam, Bramley apples, fruit preserve, cinnamon apple jam

Noah Steele

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