This Date Apple Jam combines your favorite Fall flavors into one package that, I swear, you’ll want to spread on everything.
You guys. I almost named this “Date Apple Jam (YOU’VE GOT TO TRY)” because it’s that good.
This is my first time making jam. And YES, I DID Google the difference between jelly and jam.
Here’s what I found:
Jam is a combination of fruit, pectin, and sugar. It’s boiled until the fruit is soft (quickly) and it reaches a thick texture that can be easily spread.
Jelly is a combination of fruit juice, sugar, pectin, and acid. It is a clear spread (that, to me, resembles Jell-O).
I did not use pectin in this recipe. It’s just dates, apples, spices, and sugar. It’s that easy, and you probably have the ingredients right now.
I totally took a shortcut and blended the jam in the food processor, and I can’t say I feel bad about it. Actually, I’m proud of it. Lazy chefs, unite! *fist bump*
I did not process it all the way, however. I like chunky jam, so that’s totally up to preference. This jam was super easy to spread on toast, and it stays intact really well, too. I love the natural sweetness the dates bring out, the extra kick of sweetness from the sugar, the warm spices that amplify the flavor, and, oh yeah, your kitchen will smell like an Autumn wonderland. Basically heaven, if you ask me.
And yeah, I essentially ate this jam every single day after I made it. Every. Damn. Day. Nike style. I cooked up some eggs, made a slice of toast, and slathered the stuff all over it. It’s the best with a hot cup of coffee, maybe even with some cinnamon sprinkled on your coffee.
While toast and jam is a super traditional way to eat jam, there are so many other ways to eat it!
Let’s see…
Pastry filling
Cake filling/layers
Homemade Pop Tarts
Thumbprint cookies
Muffin/cupcake filling
Homemade donut filling
You guys are going to want to eat this throughout the entire Fall/Winter season, I promise you. It’s so simple, I encourage you to try it! Oh, and if you make it, be sure to snap a photo and tag me on Instagram!
[Tweet “Date Apple Jam – you’ll want to put it on everything.”]
- 3 cups diced apples
- 2 cups dates, chopped
- 1 cup brown sugar
- 1/2 cup water
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp coconut oil
- Combine ingredients in a medium sauce pot over medium heat.
- Bring mixture to a boil, stirring consistently.
- Turn the heat down to medium-low and let simmer for about 10-15 minutes.
- Let mixture cool for about ten minutes. Place mixture in a food processor and process until desire texture is reached.
- Place in a jar(s) and store in the refrigerator.
What’s your favorite way to eat jam?
What do you prefer: jam or jelly?
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This is great, NOW I know the difference between jam and jelly! 😀 This Date Apple Jam looks divine though, and I’m more of a jam person because sometimes the word “jelly” just creeps out me out.. 😉 It makes me think of The Blob.
Thick and chunky jam all the way! This is basically like fall in spreadable form and would be perfect on pancakes or waffles
HOEMYGOD i am 100% making this. I was just looking at a couple sad apples in my fridge wondering what i am going to do with them and then this recipe popped up. Lerrrvvvv how thick this stuff looks too.
Jam all the way – this jelly business completely confuses me! To us, jelly is like Jello – it’s a dessert. Fun fact, after googling what American’s call ‘jelly’, I discovered that the average American will eat around 1500 peanut butter and jelly sandwiches by the time they reach the age 18! And also that retail sales of fruit spread is about $630 millon a year – no idea if that is accurate or not! But I digress, recipes looks amazing! Thanks for sharing!
I totally did not know the difference between the two until a couple years ago; I love both for different reasons. I love that you recommended putting jelly in donuts. I need to try that, and this looks like the PERFECT fall jam. :o) Can I come to your house for dinner and breakfast every day? 😀
The first thing I thought of when I saw this photo was Trader Joe’s pumpkin butter which I spread on errrythang in Fall. But this could give THAT a run for its money…besides homemade is always best 😉
In New Zealand, jelly is what you guys call jello and then jam is just jam. We don’t have that weird in-between liquidy stuff lol. I’ve always wanted to make my own jam. It feels like such a homely, wife-ish thing to do. This sounds wonderful
I had no idea what the difference between jelly and jam was–either way this looks AMAZING!!! I’m obsessed with dates!
Recipe sounds delish. I have a ton of dates I was given, and I am a home canner. Can this recipe be doubled/tripled or quad for larger batchs for home canning purposes? What are your thoughts? I went ahead and rated all stars for simplicity and all natural ingredients.
Taste sooo good. I lessen the amount of dates and sugar used which I’m glad I did as it was just right for me. I had it all finished in 2 days, lol.