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Example of how spiced apple jam, 250 ml arrives
How it arrives, in the jar. Example photo.
Spiced Apple Jam, 250 mL, an example of the dish
How it looks on the table. Example photo (Max Jenssen / Unsplash).

This is an example listing. Real cooks add their own photos of both.

Spiced Apple Jam, 250 mL

County apples, a little cinnamon and lemon, water-bath canned in a tested recipe.

  • Vegan
  • Gluten-free recipe
  • Dairy-free
  • Low-waste packaging

New, no reviews yetby County Cupboard

Made by Elena

County Cupboard · Prince Edward County · Home kitchen

“There are apple trees at the edge of nearly every County farm. This jam is the way I keep the end of the orchard season on the table all winter.”

Elena bakes and preserves with fruit from County orchards and farm stands: apple, rhubarb and whatever comes in from the vines and the fields. Everything is made in small batches from tested recipes, and every jar and loaf is labelled with the day it was made.

See everything Elena makes

The recipe

How Elena makes it. 30 min active, 15 min cooking, 10 min processing, plus cooling.

Ingredients

  • 400 g apples (a firm, tart variety), peeled, cored and finely chopped
  • 200 g granulated sugar
  • 2 tbsp bottled lemon juice
  • 1/2 tsp ground cinnamon
  • 60 mL water

Method

  1. 1Wash the 250 mL jar, a new lid and a ring in hot soapy water. Keep the jar hot in simmering water. Put two small plates in the freezer for testing the set.
  2. 2Combine the apples, water, bottled lemon juice and cinnamon in a wide non-reactive pot. Cook gently for 10 minutes until the apples soften.
  3. 3Add the sugar and stir until dissolved. Bring to a full rolling boil over medium-high heat, stirring constantly.
  4. 4Boil for 12 to 15 minutes until the jam reaches 104 °C on a candy thermometer or a spoonful wrinkles on a frozen plate.
  5. 5Ladle the hot jam into the hot jar to leave 6 mm (1/4 inch) headspace. Wipe the rim, centre the lid and screw the ring on fingertip-tight.
  6. 6Process in a boiling water canner, with water covering the jar by at least 2.5 cm, for 10 minutes once the water returns to a full boil.
  7. 7Turn off the heat, wait 5 minutes, then lift out and cool 24 hours undisturbed. Check the seal and label with the date.

The label on your container

Every batch gets a label generated from the cook’s own recipe, so the ingredients and allergens you read here are the ones on the container.

Guilt Free TakeoutBatch CC-2101

Spiced Apple Jam, 250 mL

Ingredients: Apples, sugar, bottled lemon juice, cinnamon.

No priority allergens in the ingredients

Net weight
330 g
Portions
12
Jarred on
Oct 19, 2026
After opening
Refrigerate

Prepared by
County Cupboard
Prince Edward County, Ontario
Home kitchen

Cool and dark

Allergens and diet

No priority allergens in the ingredients

This kitchen also handles wheat, milk, tree nuts. Cross-contact is possible, and a home kitchen is not an allergen-free environment.

Opening and storing

Store unopened in a cool, dark place; refrigerate after opening.

Spoon over toast, porridge or yogurt, or serve with a sharp cheese. Once opened, refrigerate with the lid on.

Keeps: Unopened, in a cool dark cupboard: 12 months. Once opened, keep in the fridge and eat within 3 weeks. Discard any jar with a bulging lid, mould or an off smell.

Packaging

Returnable glass jar

Bring the jar back at your next pickup and the cook credits your deposit.

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