November 10, 2020

Baked Apple Jam (sugar free / vegan)

Winter jam with juicy roasted apples, lots of cinnamon
and crispy almonds – pleasantly sweet and healthy.

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What to use the baked apple jam for:

as a spread for your breakfast bread
a delicious topping for your smoothie bowl or vegan yogurt
a fruity add-on to pancakes or waffles
as filling for a cake
a small Christmas gift – cheap and easy!

Sugar-free – how to thicken jam without preserving sugar?

The classic jam is supplemented with sugar to give it its sweetness, but also to thicken the jam and make it spreadable. The sugar also acts as a preservative and makes the jam durable. However, in my opinion the jam is often too sweet, because the fruits themselves already contain fruit sugar.

In order to make the jam durable without sugar, you have to fill it into the jars while hot and close them immediately. Like that, no bacteria can survive in the glass and the jam can be kept for up to 1 year.

Possibilities to thicken a jam:

chia seeds gelate as soon as they come in contact with liquid. In addition, the seeds are very healthy and contain a lot of fiber, antioxidants, healthy fatty acids and minerals. They work best to thicken berry jams.
sugar-free, vegan gellant bought in the organic shop, it is produced to thicken jams.
agar agar is a vegan version of gelatine. The powder is made from algae and works perfect to gel jams, creams, panna cotta, etc.

If you make the recipe, feel free to give me a feedback or write a comment on how it turned out. And if you share your homemade dish with your friends on social media, I would be very grateful when you link me (Instagram @flavour. dreams) and set the hashtag #flavourdreams. Of course I am always available for questions. Enjoy to try the recipe!

Print Recipe

Baked Apple Jam (sugar free / vegan)

Winter jam with juicy baked apples, lots of cinnamonand crispy almonds – pleasantly sweet and healthy.

Servings: 4 jars

Author: Lena

Ingredients

800 g sweet apples
250 g apple juice
2 tbsp cinnamon
1 tsp ground ginger
½ tsp ground clove
2 star anis
juice of 1 lemon
1 tsp vanilla extract
100 g almonds chopped
2 tbsp sugarfree gellant for jams or 2 tsp agar agar

Instructions

Wash and peel the apples and cut them into small cubes (ca. 1cm lenght).
Put the apples together with the apple juice and the spices in a pot and simmer for 15 minutes.
Meanwhile, you can roast the chopped almonds in a pan without fat until gold brown.
Mix the apple cubes slightly with a hand blender, so that it forms a jam-like consistency, but some cubes should remain whole. Now add the gellant of your choice and let the jam boil for another 3 minutes.
Add the roasted almonds to the jam and fill everything quickly to the jam jars. Work fast, as the jam needs to be hot when you close the jar. Like that, no bacteria can survive in the jar and the jam keeps for up to 1 year. When you opened the jar, you should finish it in a week.

Notes

You like your jam sweeter?

Of course you can also make the baked apple jam the classic way with sugar. Simply use 400 g preserving sugar and add it to the jam when the sugar-free gellant would be stirred into the jam. Boil everything for 3 minutes.