Apple and Cinnamon Jam Without Sugar is a delightful treat that brings the warm flavors of autumn right to your kitchen. Whenever the crisp air begins to signal the change of seasons, this jam is the perfect way to capture that essence in a jar. Not only does it serve as a delicious spread for breakfast, but it also highlights the natural sweetness of apples without any added sugar. As someone who has made this recipe countless times, I can assure you that it’s both simple and satisfying, and your kitchen will smell heavenly while it cooks!
Why You’ll Love This Dish
This Apple and Cinnamon Jam is a fantastic option for anyone looking to add a healthy but flavorful spread to their pantry. It’s free from added sugars, making it an ideal choice for those managing their sugar intake or wanting to create a more wholesome home-cooked alternative to store-bought jams. Perfect for a weekend brunch, a cozy evening snack, or even as a thoughtful gift in a jar, this recipe also allows for modifications to suit your tastes.
"I love how easy and delicious this jam is! It adds perfect sweetness to my morning toast without the guilt. Definitely recommending it to friends!"
Preparing Apple and Cinnamon Jam Without Sugar
This recipe is surprisingly straightforward and requires just a handful of ingredients. You’ll be cooking down the apples with water and spices to create a deliciously simple jam that can take merely 30 minutes from start to finish. What makes it even better is that there’s no need for complicated canning techniques! Let’s break down the steps for clarity.
What You’ll Need
Here’s a quick look at the ingredients you’ll need for this recipe:
- 4 large apples, peeled and diced
- 1 cup of water
- 1 tablespoon of lemon juice
- 1 teaspoon of ground cinnamon
- 1/4 teaspoon of nutmeg
- 1/4 teaspoon of ground cloves
- 1 teaspoon of vanilla extract
- 2 tablespoons of chia seeds (optional, for thickening)
Feel free to adjust spices according to your preference! For example, a little more cinnamon can really amp up the flavor.
