18 Delicious Apple Jam Recipes for Every Occasion

There’s something magical about homemade apple jam—the sweet, spiced aroma filling your kitchen, the rich flavor that tastes like fall in a jar. Whether you’re spreading it on toast, swirling it into oatmeal, or gifting it to a friend, these 18 delicious apple jam recipes are perfect for every occasion. From classic cinnamon-spiked versions to unexpected twists, get ready to preserve the season’s best flavors!

Classic Cinnamon Apple Jam

This cozy, spiced jam is like autumn in a jar—spread it on toast or swirl it into oatmeal for a sweet, comforting touch.

Ingredients:

• 4 cups peeled, cored, and finely chopped apples (about 4 medium apples)
• 1 1/2 cups granulated sugar
• 1/4 cup lemon juice
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup water

Instructions:

1. In a heavy-bottomed pot, combine the apples, 1 1/2 cups granulated sugar, 1/4 cup lemon juice, 1 tsp cinnamon, 1/4 tsp nutmeg, and 1/2 cup water. Stir well.
2. Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Cook for 30–35 minutes, stirring occasionally, until the apples break down and the jam thickens (it should coat the back of a spoon).
3. Remove from heat and let cool slightly before transferring to clean jars. The jam will continue to thicken as it cools.

The warm cinnamon and nutmeg make this jam taste like apple pie filling—perfect for gifting or spooning straight from the jar!

Tip: For a smoother texture, mash the apples with a potato masher halfway through cooking.

Spiced Apple and Ginger Jam

This warmly spiced jam is like autumn in a jar—tart apples, zesty ginger, and cozy cinnamon come together for a spread that’s equally great on toast or swirled into yogurt.

Ingredients:

• 4 cups peeled, cored, and finely chopped apples (about 4 medium apples)
• 1 ½ cups granulated sugar
• ¼ cup fresh lemon juice
• 2 tbsp finely grated fresh ginger
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves

Instructions:

1. In a heavy-bottomed pot, combine the apples, sugar, and lemon juice. Stir over medium heat until the sugar dissolves, about 3 minutes.
2. Add the ginger, cinnamon, nutmeg, and cloves. Reduce heat to low and simmer, stirring occasionally, for 35–40 minutes until the apples break down and the mixture thickens (it should coat the back of a spoon).
3. Remove from heat and let cool slightly before transferring to sterilized jars. Seal and refrigerate for up to 3 weeks.

The fresh ginger adds a bright kick that balances the jam’s sweetness, making it a standout for glazing roasted meats or pairing with sharp cheeses.

Tip: For a smoother texture, pulse the cooled jam in a food processor until just blended.

Caramel Apple Jam with Vanilla

This cozy jam blends the warmth of caramelized apples with a hint of vanilla—spread it on toast, swirl it into yogurt, or gift it in a pretty jar.

Ingredients:

• 4 cups peeled, cored, and finely chopped apples (about 4 medium apples)
• 1 1/2 cups granulated sugar
• 1/4 cup water
• 1/4 cup unsalted butter
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt

Instructions:

1. In a heavy-bottomed pot, combine the apples, 1 1/2 cups sugar, and 1/4 cup water. Cook over medium heat, stirring occasionally, until the sugar dissolves and the apples soften, about 10 minutes.
2. Add 1/4 cup butter, 1 tsp vanilla extract, 1/2 tsp cinnamon, and 1/4 tsp salt. Reduce heat to low and simmer, stirring frequently, until the mixture thickens and turns a deep amber color, about 25–30 minutes.
3. Remove from heat and let cool slightly. For a smoother texture, mash with a potato masher or pulse briefly in a food processor (optional).

The magic here? The butter and vanilla transform the jam into something luxuriously rich—almost like dessert in a spoon.

Tip: For extra depth, use a mix of sweet and tart apples like Honeycrisp and Granny Smith.

Apple and Pear Jam with Cardamom

This cozy spiced jam is like autumn in a jar—sweet, fragrant, and just a little exotic thanks to warm cardamom.

Ingredients:

• 3 cups peeled, cored, and diced apples (about 4 medium)
• 3 cups peeled, cored, and diced pears (about 4 medium)
• 2 cups granulated sugar
• 1/4 cup lemon juice
• 1 tsp ground cardamom
• 1/2 tsp vanilla extract

Instructions:

1. In a heavy-bottomed pot, combine the apples, pears, sugar, and lemon juice. Stir well and let sit for 15 minutes to draw out the juices.
2. Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Cook for 30–35 minutes, stirring occasionally, until the fruit breaks down and the jam thickens (it should coat the back of a spoon).
3. Stir in the cardamom and vanilla extract, then simmer for another 5 minutes. Remove from heat.
4. Let cool slightly before transferring to sterilized jars. Seal and refrigerate for up to 3 weeks, or process for longer storage.

The cardamom adds a floral warmth that makes this jam feel extra special—perfect swirled into oatmeal or paired with sharp cheeses.

Tip: For a smoother texture, mash the jam with a potato masher halfway through cooking.

Apple and Cranberry Jam for the Holidays

This festive jam blends tart cranberries and sweet apples into a spread that’s perfect for gifting or slathering on warm biscuits.

Ingredients:

• 3 cups peeled, cored, and diced apples (about 3 medium)
• 2 cups fresh or frozen cranberries
• 1 cup granulated sugar
• 1/2 cup water
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves

Instructions:

1. In a medium saucepan, combine the apples, cranberries, sugar, and water. Bring to a boil over medium-high heat, stirring occasionally.
2. Reduce heat to medium-low and simmer for 20 minutes, stirring frequently, until the fruit breaks down and the mixture thickens slightly.
3. Stir in the lemon juice, cinnamon, and cloves. Continue cooking for 5 more minutes, until the jam coats the back of a spoon.
4. Remove from heat and let cool for 10 minutes before transferring to jars or containers.

The warm spices and bright fruit make this jam taste like the holidays in a jar—just try not to eat it all before gifting!

Tip: For a smoother texture, mash the fruit with a potato masher halfway through cooking.

Apple and Orange Marmalade Jam

Bright, tangy, and just sweet enough, this marmalade is a sunny twist on classic apple jam—perfect for slathering on toast or gifting in cute jars.

Ingredients:

• 4 medium apples (Gala or Fuji), peeled, cored, and diced
• 2 large oranges, zest finely grated and juiced (about 1/2 cup juice)
• 1 cup granulated sugar
• 1 tbsp lemon juice
• 1/2 tsp ground cinnamon
• 1/4 tsp kosher salt

Instructions:

1. In a heavy-bottomed pot, combine the apples, orange zest, orange juice, sugar, lemon juice, cinnamon, and salt. Stir well and let sit for 10 minutes to draw out juices.
2. Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Cook for 35–40 minutes, stirring occasionally, until the apples break down and the liquid thickens to a syrupy consistency (it should coat the back of a spoon).
3. Remove from heat and let cool slightly. For a smoother texture, mash with a potato masher or pulse briefly with an immersion blender, leaving some chunks for texture.

The orange zest adds a fragrant pop against the mellow apples, while the cinnamon ties it all together like a cozy hug. Tip: Sterilize jars by boiling them for 10 minutes if you’re planning to store this at room temperature—it keeps for up to 3 months!

Apple and Honey Jam with Lemon Zest

This cozy jam balances sweet apples with floral honey and a bright pop of lemon—perfect for slathering on toast or stirring into yogurt.

Ingredients:

• 4 cups peeled, cored, and finely diced apples (about 4 medium apples)
• 1 cup honey
• 1/4 cup water
• 2 tbsp fresh lemon juice
• 1 tsp finely grated lemon zest
• 1/2 tsp ground cinnamon
• Pinch of salt

Instructions:

1. In a heavy-bottomed pot, combine the apples, honey, water, lemon juice, lemon zest, cinnamon, and salt. Stir well.
2. Bring to a simmer over medium heat, then reduce to low and cook for 30–35 minutes, stirring occasionally, until the apples break down and the mixture thickens (it should coat the back of a spoon).
3. Remove from heat and let cool slightly before transferring to jars. The jam will continue to thicken as it cools.

The lemon zest cuts through the richness of the honey, giving this jam a sunny, layered flavor that’s anything but one-note.

Tip: For a smoother texture, mash the apples lightly with a wooden spoon halfway through cooking.

Apple and Raspberry Jam with Mint

This vibrant jam balances sweet-tart fruit with a refreshing hint of mint—perfect for slathering on toast or swirling into yogurt.

Ingredients:

• 3 cups peeled, finely diced apples (about 4 medium)
• 2 cups fresh raspberries
• 1 1/2 cups granulated sugar
• 2 tbsp lemon juice
• 1/4 cup fresh mint leaves, finely chopped

Instructions:

1. In a heavy-bottomed pot, combine the apples, raspberries, 1 1/2 cups sugar, and 2 tbsp lemon juice. Cook over medium heat, stirring frequently, until the fruit breaks down (about 15 minutes).
2. Use a potato masher to crush any large apple pieces, then simmer uncovered for another 10–12 minutes, stirring often, until the jam thickens and clings to a spoon.
3. Remove from heat and stir in 1/4 cup chopped mint. Let cool for 10 minutes before transferring to jars.

The mint adds a bright, herbal note that makes this jam taste like summer in a jar—no pectin needed!

Tip: For a smoother texture, blend half the jam with an immersion blender before adding the mint.

Apple and Blueberry Jam with Cinnamon

This cozy jam blends tart blueberries and sweet apples with a hint of warm cinnamon—perfect for slathering on toast or swirling into yogurt.

Ingredients:

• 2 cups peeled, diced apples (about 2 medium)
• 2 cups fresh or frozen blueberries
• 1 cup granulated sugar
• 2 tbsp lemon juice
• 1 tsp ground cinnamon
• 1/4 tsp kosher salt

Instructions:

1. In a medium saucepan, combine the apples, blueberries, sugar, lemon juice, cinnamon, and salt. Stir over medium heat until the sugar dissolves, about 3 minutes.
2. Bring to a simmer, then reduce heat to low. Cook for 25–30 minutes, stirring occasionally, until the fruit breaks down and the jam thickens (it should coat the back of a spoon).
3. Remove from heat and let cool slightly. For a smoother texture, mash with a potato masher or blend briefly with an immersion blender.

The cinnamon adds a subtle warmth that makes this jam feel extra special—like a hug in a jar! Store leftovers in an airtight container in the fridge for up to 2 weeks.

Tip: For a thicker jam, simmer an extra 5–10 minutes, but keep an eye on it to prevent sticking.

Apple and Strawberry Jam with Basil

This sweet-tart jam gets a fresh, herbal twist from basil, making it the perfect upgrade for toast, yogurt, or even cheese boards.

Ingredients:

• 2 cups diced strawberries (about 1 lb)
• 2 cups peeled and finely diced apples (about 2 medium)
• 1 cup granulated sugar
• 2 tbsp lemon juice
• 1/4 cup fresh basil leaves, thinly sliced
• 1/4 tsp salt

Instructions:

1. In a medium saucepan, combine strawberries, apples, sugar, lemon juice, and salt. Let sit for 10 minutes to draw out juices.
2. Bring the mixture to a boil over medium-high heat, stirring frequently. Reduce heat to medium-low and simmer for 25–30 minutes, mashing occasionally with a spoon, until thickened and fruit breaks down.
3. Remove from heat and stir in basil. Let cool for 10 minutes before transferring to a jar.

The basil adds a subtle peppery note that balances the jam’s sweetness—you’ll want to slather it on everything!

Tip: For a smoother texture, pulse the cooled jam in a blender a few times before storing.

Apple and Plum Jam with Star Anise

This cozy jam balances sweet-tart fruit with warm, aromatic star anise—spread it on toast or swirl it into yogurt for a little luxury.

Ingredients:

• 2 lbs apples (peeled, cored, and diced)
• 1 lb plums (pitted and chopped)
• 1 1/2 cups granulated sugar
• 1/4 cup lemon juice
• 2 whole star anise pods
• 1/2 tsp vanilla extract

Instructions:

1. In a heavy-bottomed pot, combine the apples, plums, sugar, lemon juice, and star anise. Cook over medium heat, stirring occasionally, until the sugar dissolves (about 5 minutes).
2. Reduce heat to low and simmer for 35–40 minutes, stirring often, until the fruit breaks down and the jam thickens (it should coat the back of a spoon).
3. Remove the star anise pods and stir in the vanilla extract. Let cool slightly before transferring to jars.

The star anise adds a subtle licorice depth that makes this jam feel elegantly spiced—not overly sweet. Try it layered in a biscuit sandwich with sharp cheddar for a next-level snack.

Tip: For a smoother texture, mash the fruit with a potato masher halfway through cooking.

Apple and Cherry Jam with Almond Extract

This cozy jam blends tart cherries and sweet apples with a hint of almond for a spread that feels like a hug in a jar.

Ingredients:

• 3 cups peeled, diced apples (about 2 large)
• 2 cups pitted fresh or frozen cherries
• 1 1/2 cups granulated sugar
• 1/4 cup lemon juice
• 1 teaspoon almond extract
• 1/2 teaspoon ground cinnamon

Instructions:

1. In a heavy-bottomed pot, combine apples, cherries, sugar, and lemon juice. Cook over medium heat, stirring frequently, until the fruit softens and releases juices, about 10 minutes.
2. Mash the mixture lightly with a potato masher or fork for a chunky texture (or blend briefly with an immersion blender for smoother jam).
3. Reduce heat to low and simmer for 20–25 minutes, stirring occasionally, until thickened. To test, spoon a bit onto a chilled plate—if it holds its shape without running, it’s ready.
4. Remove from heat and stir in almond extract and cinnamon.
5. Let cool slightly before transferring to clean jars. Store in the fridge for up to 3 weeks.

The almond extract adds a subtle nutty depth that makes this jam stand out—perfect swirled into yogurt or slathered on toast with creamy goat cheese.

Tip: For a deeper flavor, let the jam sit overnight before serving—the almond and cinnamon meld beautifully!

Apple and Rhubarb Jam with Vanilla Bean

This sweet-tart jam is a dreamy spread for toast or swirled into yogurt, with the warmth of vanilla bean balancing the bright fruit flavors.

Ingredients:

• 2 cups diced rhubarb (about 3 stalks)
• 2 cups peeled and diced apples (like Honeycrisp or Granny Smith)
• 1 1/2 cups granulated sugar
• 1 vanilla bean, split lengthwise (or 1 tsp vanilla extract)
• 2 tbsp lemon juice
• 1/4 tsp kosher salt

Instructions:

1. In a heavy-bottomed pot, combine rhubarb, apples, 1 1/2 cups sugar, lemon juice, and 1/4 tsp salt. Scrape in the seeds from the vanilla bean (or add extract) and toss the pod into the pot.
2. Cook over medium-low heat, stirring often, until the fruit breaks down (about 20 minutes). Mash lightly with a wooden spoon for a chunky texture or blend briefly for smoother jam.
3. Increase heat to medium and simmer vigorously for 10–12 minutes, stirring constantly, until the jam thickens and clings to the spoon. Remove the vanilla pod.
4. Let cool slightly, then transfer to jars. Store in the fridge for up to 3 weeks.

The vanilla bean infuses the jam with a floral depth that makes it taste like dessert in a jar—no fancy canning required!

Tip: For a deeper flavor, let the jam sit overnight before serving. The vanilla mellows while the fruit shines.

Apple and Pineapple Jam with Coconut

This tropical-inspired jam is a sweet-tart delight, with juicy pineapple and crisp apples balanced by creamy coconut—perfect for spreading on toast or swirling into yogurt.

Ingredients:

• 2 cups diced apples (peeled and cored)
• 1 cup diced fresh pineapple
• 1/2 cup shredded coconut (unsweetened)
• 3/4 cup granulated sugar
• 2 tbsp lemon juice
• 1/2 tsp ground cinnamon
• 1/4 tsp vanilla extract

Instructions:

1. In a medium saucepan, combine the apples, pineapple, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the fruit softens (about 10 minutes).
2. Mash the mixture lightly with a fork or potato masher for a chunky texture (or blend briefly for smoother jam).
3. Stir in the shredded coconut, cinnamon, and vanilla extract. Reduce heat to low and simmer for another 15 minutes, stirring often, until thickened.
4. Remove from heat and let cool slightly before transferring to a jar. The jam will thicken further as it cools.

The coconut adds a subtle nutty richness, while the pineapple keeps it bright—no pectin needed! Store in the fridge for up to 2 weeks.

Tip: For extra depth, toast the coconut in a dry skillet before adding it to the jam.

Apple and Mango Jam with Lime

Bright, tropical, and just a little tangy, this jam is a sunny twist on classic fruit preserves—perfect for slathering on toast or stirring into yogurt.

Ingredients

• 2 cups peeled, diced apples (about 2 medium)
• 2 cups peeled, diced mango (about 2 large)
• 1 cup granulated sugar
• 2 tbsp fresh lime juice
• 1 tsp lime zest
• 1/2 tsp ground cinnamon
• 1/4 tsp kosher salt

Instructions

1. In a heavy-bottomed pot, combine the apples, mango, sugar, lime juice, lime zest, cinnamon, and salt. Let sit for 15 minutes to draw out juices.
2. Bring the mixture to a boil over medium-high heat, stirring frequently. Reduce heat to medium-low and simmer for 30–35 minutes, mashing the fruit occasionally with a wooden spoon, until thickened and glossy (it should coat the back of a spoon).
3. Remove from heat and let cool slightly before transferring to sterilized jars. Seal and refrigerate for up to 2 weeks.

The lime zest adds a fragrant pop that balances the jam’s sweetness—no pectin required for this naturally thick, chunky spread.

Tip: For smoother jam, pulse the cooled mixture a few times in a blender before jarring.

Apple and Peach Jam with Cinnamon Stick

This cozy, spiced jam is like a hug in a jar—sweet peaches and tart apples mingle with warm cinnamon for a spread that’ll make even toast feel special.

Ingredients:

• 2 cups peeled, diced apples (about 2 medium)
• 2 cups peeled, diced peaches (about 3 medium)
• 1 cup granulated sugar
• 1 tbsp lemon juice
• 1 cinnamon stick
• ¼ tsp kosher salt

Instructions:

1. In a heavy-bottomed pot, combine the apples, peaches, sugar, lemon juice, cinnamon stick, and salt. Let sit for 15 minutes to draw out juices.
2. Bring the mixture to a boil over medium-high heat, stirring frequently. Reduce heat to medium-low and simmer for 30–35 minutes, mashing occasionally with a wooden spoon, until thickened and fruit breaks down.
3. Remove the cinnamon stick. For a smoother jam, blend briefly with an immersion blender (or leave chunky).
4. To test doneness, spoon a bit onto a chilled plate—if it gels slightly when pushed with your finger, it’s ready. Let cool 10 minutes before jarring.

The magic here? The cinnamon stick infuses gently without overpowering, letting the fruit’s brightness shine. Try it swirled into oatmeal or paired with sharp cheddar on crackers.

Tip: For deeper flavor, toast the cinnamon stick in a dry skillet for 1 minute before adding it to the pot.

Apple and Blackberry Jam with Rosemary

This fragrant jam balances sweet-tart fruit with earthy rosemary—a spoonful of summer you’ll want to slather on everything.

Ingredients

• 4 cups peeled, cored, and diced apples (about 4 medium)
• 2 cups blackberries (fresh or frozen)
• 1 ½ cups granulated sugar
• 2 tbsp lemon juice
• 1 tbsp finely chopped fresh rosemary
• ½ tsp kosher salt

Instructions

1. In a heavy-bottomed pot, combine apples, blackberries, sugar, lemon juice, rosemary, and salt. Mash lightly with a wooden spoon to release some juices.
2. Bring to a simmer over medium heat, stirring occasionally. Reduce heat to low and cook for 35–40 minutes, stirring frequently, until the fruit breaks down and the jam thickens (it should coat the back of a spoon).
3. Remove from heat and let cool slightly. For a smoother texture, press through a fine-mesh sieve or blend briefly with an immersion blender.

The rosemary’s piney note cuts through the jam’s sweetness, making it just as good on toast as it is paired with sharp cheeses.

Tip: Sterilize jars by boiling them for 10 minutes if preserving—this jam keeps for 2 weeks refrigerated or up to a year canned.

Apple and Fig Jam with Walnuts

This cozy jam blends sweet apples, earthy figs, and crunchy walnuts into a spread that’s perfect for toast, cheese boards, or even spooned over yogurt.

Ingredients

• 2 cups diced apples (peeled and cored)
• 1 cup dried figs, stems removed and chopped
• 1/2 cup granulated sugar
• 1/4 cup water
• 1 tbsp lemon juice
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup chopped walnuts

Instructions

1. In a medium saucepan, combine the apples, figs, sugar, water, lemon juice, cinnamon, and salt. Bring to a simmer over medium heat, stirring occasionally.
2. Reduce heat to low and cook for 20–25 minutes, mashing the fruit gently with a spoon as it softens, until the mixture thickens to a jam-like consistency.
3. Stir in the walnuts and cook for another 2 minutes to toast them slightly. Remove from heat and let cool slightly before transferring to a jar.

The walnuts add a delightful crunch against the jam’s velvety texture, making it feel extra special—almost like a homemade conserve.

Tip: For a smoother jam, pulse the mixture with an immersion blender before adding the walnuts.

Conclusion

With 18 mouthwatering apple jam recipes, there’s something here for every taste and occasion! Whether you’re canning for the season or whipping up a quick batch, these recipes are sure to delight. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share this sweet roundup with fellow jam lovers on Pinterest—happy cooking!