With cinnamon, clove, and ginger, this homemade Bourbon Apple Jam is a fall essential that pairs perfectly with both sweet and savory dishes.
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Bourbon Apple Jam
The key to this super simple Bourbon Apple Jam is using a variety of apple types for the most depth of flavor. With just a touch of spice, the slightly sweet preserve is incredibly versatile. Mix it in your oatmeal for a traditional breakfast, use it as filling for tiny apple hand pies, or mix it with some mustard for a delectable spread on burgers, pork chops, and sandwiches.
Jump to Recipe
Picking Your Apples
Every fall sees a new selection of apple varieties. Sweet and tart, starchy or delicate, there are more out there than I can name. For best results, I always recommend using more than one kind of apple in a preserve (or pie filling for that matter). Not only does it deepen the flavors of the Bourbon Apple Jam, it creates a more complex texture. Choose a few of your favorites, mixing up different varieties to make a total of 4 pounds. Then, as recommended in the recipe, taste your jam half way through. If too tart, add more sugar. If just right, leave it be. Remember you can always add more sugar, but you certainly can’t take it away.
Savory Apple Spread
I’m not kidding when I suggest turning this into a delicious savory spread. My original intention in designing this recipe was to use it on a burger, and it didn’t disappoint.
For a perfectly topped turkey burger, mix 1 tablespoon grainy Dijon mustard with 4 tablespoons jam. Divide this apple jam mustard mix between four fluffy brioche buns, top a leaf of butter lettuce, a seared turkey patty, and a thick gooey slice of smoked gouda cheese. Trust me, you’ll be in burger heaven.
Bourbon Apple Jam
Ingredients
- 4 pounds apples, mixed varieties (I used equal parts Fuji, Gala, and Granny Smith)
- ¼ cup lemon juice
- ½ cup water
- 3 cups granulated white sugar
- 1 cinnamon stick
- 5 whole cloves
- 1 teaspoon ground ginger
- ¼ teaspoon salt
- 1/2 to 1 cup raw sugar, to taste
- ¼ cup bourbon
Instructions
- Prepare jars and lids as per proper canning procedures.
- Combine the water and lemon juice together in a large bowl. Peel and dice the apples, tossing the pieces into the water-lemon bath as you work to keep them from browning.
- Add the granulated sugar to the apple mixture, and stir in the cinnamon, cloves, and ginger. Cover and let the fruit macerate for at least 30 minutes on the counter or in the fridge overnight.
- Transfer the apple-sugar mixture to a large, non reactive pan, making sure to scrape all that luscious syrup out of the bowl. Bring the mixture to a bowl over medium heat, and reduce for 15-30 minutes. The mixture should be very thick with little liquid remaining. Carefully taste test – If too tart, add raw sugar to taste, starting with a half cup and increasing to 1 cup if needed.
- Stir in the salt and the bourbon, and boil on high for 3-5 minutes. Test for gel set and remove from heat.
- Transfer the apple jam to the prepared jars, leaving 1/4th inch headspace. Apply the lids and rings and process in a water bath for 10 minutes. Remove the jars to a folded kitchen towel and let them cool undisturbed overnight. Check for seals and store in a cool dark place. If any have not sealed, store in the fridge and eat first.
Notes
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Could you skip the canning? How long would it last in the frig? Anxious to try this!!
Hi Gina! You can certainly skip the canning part, but it is hard to say how long it will last in the fridge (there are a lot of factors that can effect this). You should be able to get at least a few weeks to a month out of a batch in the fridge – just check the top for mold to make sure its safe to eat.
You can also freeze the jam for longer storage. Make sure you use freezer-safe jars or tupperware and leave some headroom for expansion. Jam can last pretty long in the freezer, probably about 2-3 months.
Hi ! How do you test for gel set ?
When do you remove the cinnamon stick and cloves?
I usually leave the cloves but remove the cinnamon stick before transferring the jam to the jars.
my jam doesn’t look anywhere near as dark as yours! what could be the difference?
Could be the length of time on the stove or just the particular apples? Hard to say!
I JUST finished jarring this up. Will be getting some smoked salmon and cream cheese. Great idea!
At 30 minutes mine wasn’t as dark so I cooked it another 10 minutes. Mine made 4. 1/2 half pints so I added some mustard and I’m eating it on a cracker. It’s delish!
I have to say that this Jam by far is my favorite. I served it with smoked salmon and cream cheese on a cracker. It was to die for!
Are you draining the water lemon juice mixture before adding the sugar?
To the ones asking why their jam isn’t as dark as Kristen’s I’ve noticed if you use granulated sugar all the way through it will be lighter if you use the raw sugar in the end it will make the five jars and it will be darker in my experience
This is a delicious recipe! It’s good on biscuits as is and with the added mustard on crackers with cream cheese. I gave some as gifts and will be making another batch today. I chose to refrigerate the apple mixture several hours.
I made this as directed and it is delicious. I was wondering if I could substitute brown for some of the granulated sugar to get another layer of flavor. Would this affect the safety of the recipe for canning?