Amber Apple Slice Jam with Lemon
Beautiful, amber-colored jam with a tangy citrus aroma! Apple jam with lemon is a great dessert for tea and a filling for pies and buns. The fruit is cut into slices that become translucent, like amber, during cooking. You can make this treat all year round.
Updated : 23 February, 2026
Easy
More than 1 hour.
Preparation
Step 1
How to cook apple slice jam with lemon so the apples don’t turn mushy? You’ll need a little over 1 kg apples, 1 lemon, sugar from 600 g (if you don’t like it very sweet) up to 1 kg (if you want it sweeter), and 2 cups of water.
Step 2
Choose firm fall apples; otherwise they’ll break down and you’ll get jam purée, not slice jam. Each slice in the finished jam should stay whole. Prepare the apples: peel them, remove the cores, and cut into thin slices. Weigh them. My cleaned weight is 1000 g.
Step 3
Now make the syrup - this is the secret to proper slice jam. Pour 2 cups of water into a pot and add the needed sugar. 750 g was enough for me: sweet, but not cloying. Also consider the apples: tart apples need more sugar.
Step 4
Set the pot over low heat and cook until the sugar dissolves, stirring constantly so it doesn’t burn on the bottom.
Step 5
Pour the hot syrup over the apples. Let the apples steep in the syrup for 30 minutes.
Step 6
Then put the pot on the heat and start cooking the jam. Bring to a boil, then lower the heat and simmer for 20 minutes. If foam forms, skim it off with a spoon. Let the jam cool for 2 hours, then simmer again for 20 minutes.
Step 7
Cool the jam again for 2-3 hours. Wash the lemon, remove all seeds, and finely chop it. Add the lemon to the jam. Cook with the lemon for 20-30 minutes over low heat.
Step 8
The apple slices will become translucent and amber-like. After the jam stands a bit, the lemon will match the apples in color and also turn translucent. The amber apple slice jam with lemon is ready.