The French have a more easygoing attitude toward jam making than Americans do. They don’t fuss with canning baths and tongs, and they don’t worry as much about the dangers of spoilage. They have learned a simple process from centuries of jam making. It’s so delicious and versatile that I’m surprised you don’t see it more often. This is a small batch, with just a handful of apples, and the quick process won’t overwhelm your kitchen or take all afternoon.
Time: 1 hour
Yield: 2 pints


about 6 apples (I mixed Granny Smith and Honey crisp)
2 1/2 cups sugar
5 cardamom pods, crushed (use a rolling pin or heavy spoon to gently crack open the pods)
juice of 2 lemons, divided
2 Tbsp pectin powder


apple jam

1. Prepare your jam bottles.
2. Fill a large bowl with cold water and add the juice of 1 lemon.
3. Peel, core, and quarter the apples and add them to the lemon water as you work.
4. Remove the apples from the water (discard the water) and finely dice them.
5. Add the apples to a heavy bottomed pot, along with the sugar, cardamom pods, (and any seeds that have escaped) the pectin and the juice of the other lemon. Stir well, and then bring to a boil.
6. Boil, uncovered and stirring often, for about 30-40 minutes until thickened. About halfway through the cooking, I used my stick blender to blend the jam just a bit, but I left lots of apple chunks intact. This is optional and depends on what texture you want your jam to have, and how large or small you chopped your apples in the first place. If you do this, be extra careful not to splatter yourself, the jam is very hot.
7. Ladle the finished jam into clean (sterilized) jars, cover tightly, and let cool before refrigerating. See note below for preserving options.


This is a small batch jam, meant to be consumed within a month. If you like, you can make a larger batch and process in a canning bath. If you like you can fish out the cardamom pods after the jam has cooked, but I left them in. This recipe is adapted from Instructables
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