Easy & Creamy Homemade Apple & Citrus Jam

What do you do when you end up with a pile of apples that have seen better days? You know the ones, a little soft, a little mealy, not quite what you pictured when you bought nearly 2kg of them at the market. Well, the answer is simple and, honestly, kind of satisfying…. you make them into a jam.

This Homemade Creamy Apple and Mandarin Juice Jam is the kind of recipe that turns a small kitchen disappointment into something you’ll actually be proud to have in the fridge. It’s not about perfection, it’s about making the most of what you’ve got, so its kinda half a recipe and half just a nice recommendation for the next time you have a big pile of old apples ;D

And the best part? This recipe is about as versatile as it gets. It’s not just a jam you can eat by the spoonful (though feel free). You can stir it into yogurt, spread it on toast, use it as a filling for cakes, swirl it through oatmeal, or drop it on top of pancakes on a lazy Sunday morning. By cooking those apples down with a splash of citrus juice and just a touch of sugar, you’re not only creating something genuinely delicious, you’re also extending their shelf life in the most delicious way possible.

The recipe itself is super simple, just three ingredients and about 50 minutes of mostly hands-off cooking. The citrus juice does triple duty, it keeps the apples from browning, adds a little liquid for the cooking process, and brings a brightness to the flavor that makes the whole thing pop. Go ahead and use what you have, orange, tangerine, lemon, lime, it all works. The result is creamy, a little chunky, perfectly sweet, and ready to go wherever you need it. Let’s check the recipe!

Easy & Creamy Homemade Apple & Citrus Jam

Servings: 4
Time: 50mins
Difficulty: Easy
Rating: ★★★★★
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Gotta love a fresh homemade apple jam, just get a commercial one and compare its really way better! Trust me on that!

Ingredients

Apples – 15 (+/- 1.8kg)
Mandarin – 120ml (Juice +/- 1 Glass)
Brown Sugar – 1 Tablespoon (Heaped)

Directions

Peel and cut the apples into small cubes, use the tangerine juice to prevent the cut apple from oxidizing.

When the apple is all cut, add it and the rest of the tangerine juice and a little sugar, mix and cook covered over medium/low heat.

Depending on the apple, it will break down more or less and cook differently, so keep trying until it is to your liking. You may want some chunks and some practically pureed.
Keep tasting, when it is to your liking, just remove and use or store in a plastic container in the fridge. Bon appétit.

Notes & Tips: The original recipe uses mandarin (tangerine) juice, which adds a lovely floral sweetness. Feel free to swap in orange, lemon, lime, or any citrus you have on hand.

This is exactly what this recipe is for! Apples that have gone a little mealy or lost their crunch are still perfectly full of flavor. Rather than tossing them out, you’re giving them a delicious second life.

If your apples are already naturally sweet, skip the sugar entirely. As the apples cook down, their natural sugars concentrate and intensify, you might be surprised how little (or none) you need. Although sugar does help the caramelization and creaminess of the finish jam.

Prefer it smoother? Hit it briefly with an immersion blender at the end. Prefer it chunkier, more like a compote? Cook it for less time and stir gently. This recipe bends to your will.

Let it cool completely, then keep it in an airtight container in the fridge for up to a week. For longer storage, ladle it into sterilized jars while still hot, seal immediately, and it’ll keep for much longer, perfect if you’re making a big batch from a bumper crop of apples.

This recipe for Easy & Creamy Homemade Apple & Citrus Jam was originally created on BakeAfter.com. Esta receita de Puré Cremoso de Maçã foi publicada em português no Iguaria.com.