Sandy’s Kitchen

Pumpkin spice may think it owns fall, but let’s be honest—it’s not the only flavour in town. In fact, I’d argue that apples and cinnamon are the true power couple of autumn. They’re timeless, cozy, and have that magical ability to instantly make your kitchen smell like a warm hug.

This season, I decided to take matters into my own hands and make apple preserves for the very first time. And let me tell you: I didn’t know what I was missing out on! One spoonful and I was convinced I’d captured apple pie filling in a jar. Sweet, spiced, and just chunky enough, it’s the essence of fall tucked away in glistening glass jars.

And the best part? The possibilities are endless. I topped a gooey baked brie with it (a total showstopper), but you could just as easily fold it into apple turnovers, spoon it over ice cream, sandwich it between cake layers, swirl it on a cheesecake, or go simple-but-decadent by slathering it on a bagel with cream cheese. Breakfast, dessert, or midnight snack—this jam is ready for its close-up.

So pumpkin spice, kindly step aside. This year, fall tastes like apples, cinnamon, and pure cozy nostalgia. What are some of your favourite apple recipes?

Apple Cinnamon Jam

Prep Time: 30 mins | Cook Time: 40 mins | Total Time: 1 hr 30 mins
Servings: Makes 6 cups (about 6 x 250 ml jars)

Ingredients

• 5 pounds apples, peeled and roughly chopped (use softer apples like MacIntosh, I used a mix of Honeycrisp and Royal Gala)
• ½ cup water
• 1 ½ cups sugar
• 4 tbsp freshly squeezed lemon juice
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ¼ tsp ground cloves
• 4 tsp ground cinnamon

Directions

1. Wash mason jars and lids in hot soapy water. Place jars in an oven preheated to 200°F to sterilize. Submerge sealing discs in a bowl of boiled water.
2. Peel, core, and chop apples into bite-sized pieces.
3. In a large pot, add apples and water. Bring to a boil over medium heat and cook for 20 minutes.
4. Add lemon juice and sugar. Stir until dissolved, then boil gently for another 20 minutes, stirring often so the sugar doesn’t burn.
5. Stir in nutmeg, ginger, cloves, and cinnamon. Cook until the jam reaches your preferred thickness.
6. Ladle hot jam into prepared jars, leaving headspace. Remove air bubbles, wipe rims, place sealing discs, and screw on bands until fingertip tight.
7. Process jars in a boiling water bath for 20 minutes.
8. Carefully remove jars and let cool on a towel-lined rack for at least 12 hours. Label and store in a cool, dark place for up to 1 year.