Applesauce – Jam

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

ml 1,200 apple juice, naturally cloudy
10 sachets vanilla sugar
0.5 ½ lemon (s), the juice
1 packet preserving sugar, 3: (500 g)

Instructions

The juice is always left over when I make applesauce. The recipe is in the database. My last applesauce had less cinnamon and clove.
The naturally cloudy apple juice, which still has enough apple sauce, is treated like jelly with the preserving sugar.
The ingredients all come to the juice. If you want, you can also use vanilla sticks or bourbon vanilla. The jam is boiled for 4 minutes, according to the instructions on the package of the preserving sugar and then poured into the clean, hot twist-off jars and then allowed to cool.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.