Apple Jam With Honey And Calvados

Recipe adapted from Kevin West of

Apple Jam With Honey And Calvados
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Apple Jam With Honey and Calvados
Prep Time
Cook Time
Total time: 1 hour, 30 minutes
  • 4 pounds apples, some sweet and some tart
  • 2 tablespoons fresh lemon juice
  • ½ cup water
  • 2 cups sugar
  • 1 to 2 tablespoon pale honey, such as sage honey
  • 1 to 2 tablespoon Calvados or apple brandy
Optional Ingredients
  • ¼ teaspoon finely grated lemon zest (optional)
  1. Peel, core and slice the apples into ½-inch chunks and promptly place in a bowl with the lemon juice and water. Remember as you add more fruit to the bowl to stir it into the acidulated water to prevent browning.
  2. Add the sugar, stir to combine, and leave to macerate for an hour or more.
  3. Pour the fruit-sugar mixture into a preserving pan and rapidly reduce the liquid until almost none remains. Add the honey and Calvados to taste, and add more if you like. If your apples need a little extra boost, stir in the lemon zest. Notes: This jam wi& keep in the re"igerator for about a week. For longer storage, ladle the hot jam into prepared half-pint jars, seal, and process according to the jar manufacturer's directions in a boiling water bath for 10 minutes. Because of its low sugar content, this jam wi& have a shortened shelf life and should be used within 6 months. Once opened, it must be stored in the refrigerator and finished within a week; otherwise it will go moldy.
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