preserving apples

Potje appeljam met veenbessen met daarnaast een geroosterde boterham besmeerd met de jam

Apple Cranberry Jam: A Delicious Way to Capture the Flavors of Fall

Canning & Preserving

There are some recipes you find yourself making every single year as soon as the apples are ready to pick — and for me, apple cranberry jam is definitely one of them. It’s a simple jam that simmers quietly on the stove for a good long while and turns out perfectly every time. We enjoy this jam mostly in the fall and winter. It pairs beautifully with cheese, works wonderfully in baked goods, and even complements roasted meats.

I usually make this jam during apple harvest season, when we’re busy picking baskets full of fruit. September and October are always a bit hectic in the kitchen, but I love that feeling. The house fills with warm, fruity aromas, the pantry slowly fills up, and suddenly the chilly, wet days outside feel cozy instead of gloomy.

Which Apples Do I Use?

We mostly use the sweeter apple varieties from our own garden. Jonagold and Jonathan are favorites, but it really depends on what the trees gift us each year. I find tart apples less suitable for this recipe; I prefer using those for apple jelly.

Our apples come straight from our own trees, often picked together with the kids. Bringing in crates full of apples always feels like a small celebration — and immediately we start thinking about what we’ll make with them: applesauce, apple juice, apple jelly, and of course this apple cranberry jam. Preserving our harvest feels good; it means we can enjoy the flavors of summer and fall all winter long.

Dried or Fresh Cranberries?

We have a few cranberry bushes in the garden, but they don’t yield much yet. So most of the time I use store-bought dried cranberries. Fresh cranberries only appear around Christmas here, while dried ones are available year-round.

You can make this recipe with either dried or fresh cranberries, but here are a few details to keep in mind:

  • Dried sweetened cranberries:
    This recipe uses sweetened dried cranberries. They’re delicious as a snack on their own too.
  • Unsweetened dried cranberries:
    If using unsweetened dried cranberries, use 150 g (about 1 cup) and add 50 g (¼ cup) extra sugar to balance the flavor.
  • Fresh cranberries:
    If you have fresh cranberries, use 300 g (about 2 cups). You can add 50 g (¼ cup) extra sugar here as well for more sweetness

If you want you can soak the dried cranberries in apple juice for an hour.

Pectin

I don’t often use jam sugar or added pectin because texture isn’t something I’m overly strict about. But this jam thickens beautifully on its own. Apples and lemons naturally contain plenty of pectin, and the long cooking time helps it set.

If your jam is still too runny for your liking, you can use jam sugar, add a bit of pectin at the end, or cook the mixture a little longer to thicken it.

Apple Cranberry Jam: Recipe

Prep time: 15 minutes
Cook time: 40 minutes
Total time: about 1 hour

Ingredients

  • 250 ml apple juice (1 cup)
  • 200 g sweetened dried cranberries
    (or 300 g / 2 cups fresh cranberries with 100 ml / ⅓ cup apple juice — see above)
  • 1.5 kg apples (about 3.3 lbs)
  • 500 g sugar (2 ½ cups)
  • Juice of 1 lemon

Let’s Get Started!

1. Prepare the apples

Peel the apples, remove the cores, and cut them into small cubes. This helps them cook evenly and gives the jam a soft, smooth texture.

2. Combine all ingredients

Place the apple cubes, apple juice, cranberries, sugar, and lemon juice into a large pot.

3. Let it simmer

Let the mixture simmer gently for about 40 minutes over low heat. Stir regularly to prevent sticking. After this time, the apple pieces will be soft and starting to fall apart. The cranberries will absorb the extra liquid, soften nicely, but remain whole.

Prepare yourself for a cozy, autumnal aroma filling the whole house!

Test the Jam

Perform the classic gel test:
Drop a small amount of jam onto a cold plate. If it no longer runs, the jam has set sufficiently.

Want a firmer jam?
Add a bit of pectin or cook it a little longer.

Fill Your Jars

Spoon the hot jam into sterilized jars and seal them immediately. This keeps the jam fresh and preserves its flavor.

Want to store the jam for even longer?
Consider water-bath canning (processing) the jars. It significantly extends shelf life and prevents mold. Read more about ‘Why canning Jam is worth the effort‘

Storage

Homemade apple cranberry jam keeps for about one year in a properly sealed jar.
Once opened, store it in the refrigerator and use it within a few weeks.

Tips & Variations

  • Replace cranberries with other dried fruit such as raisins or dried apricots — both pair beautifully with apples.
  • Add spices such as cinnamon, ginger, or star anise. Be careful with star anise, as its flavor can quickly dominate.
  • Swap the apple juice (partially or fully) for orange juice to add a fresh citrus note.
Appel-veenbessen jam in een potje met een toast ernaast

Serving Suggestions

I enjoy this jam on bread or toast, or spooned into yogurt. But I especially love serving it on a cheese board — the whole cranberries add lovely texture and the flavor combination is truly special.

This jam pairs wonderfully with cheeses like Brie and Chaumes.
For soft cheeses with a fresher, more acidic flavor, I prefer a sweeter jam such as fig jam.

It also works surprisingly well in savory dishes. A spoonful next to roasted pork is delicious.

Cozy Fall Combinations with Cranberries

This jam goes well beyond toast and cheese. Try pairing it with other cranberry-forward recipes, such as:

That’s how you slowly build a pantry full of seasonal flavors.

More Inspiration with Apples and Fall Fruits

Still have apples left after making this recipe? Here are a few of my favorite ideas:

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A jar of apple cranberry jam with a spoon inside, resting on a wooden surface. A slice of toasted bread topped with the jam is in the foreground.

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flesje met appelsiroop

Homemade Apple Syrup: Sweet, Fresh, and Perfect for Every Season

Canning & Preserving

I have a soft spot for syrups—I make them from almost every type of fruit we harvest in our garden. At home, fruit syrup is a beloved alternative to soda: just a splash in a glass of still or sparkling water makes a refreshing drink. Apple syrup is one of my favorites because it’s so versatile. In summer, it’s delicious in a chilled mocktail or cocktail, while in winter you can use it as a base for warm, spiced drinks.

It’s also a smart way to use up apples that aren’t as tasty to eat fresh. Instead of letting them go to waste, you can turn them into something flavorful that keeps well and can be enjoyed for months. In this post, I’ll guide you step by step through making your own apple syrup, explain the difference between apple syrup and apple butter, share tips on which apples to use, and suggest fun variations and serving ideas.

Apple Syrup vs. Apple Butter

While both names are very similar in Dutch (siroop vs. stroop), apple syrup and apple butter (or molasses-like apple spread) are two completely different things.

  • Apple syrup is clear, pourable, and sweet-tart. You cook apples briefly with water, strain the juice, and combine it with sugar and lemon juice. Thanks to the natural pectin in apples, the syrup is slightly thicker than elderflower syrup or berry syrup, but it remains liquid and easy to pour.
  • Apple butter (or the Dutch “appelstroop”) is made by simmering apple juice, often combined with pear juice, with sugar for several hours until it becomes a thick, dark, spreadable paste. The mixture even caramelizes slightly at the bottom of the pan, which gives apple butter its characteristic flavor and deep brown color.

Both are delicious, but they serve different purposes. Today we’re focusing on the fresh, pourable version: apple syrup.

Which Apples Work Best?

The beauty of this recipe is that you can use nearly any kind of apple. In fact, you’ll often get the best results by combining different varieties:

  • Sweet apples add a mellow, rounded flavor.
  • Tart apples bring brightness and balance.

At home, I like to use a mix of Topaz apples, which ripen in early July. They’re very sweet but a bit mealy, making them less appealing to eat fresh—but ideal for processing. I often combine them with small, tart apples that I thin from the trees. Since you don’t need to peel or core them, you can also use windfall apples or tiny crab apples. Everything goes straight into the pot!

This mix of sweet and sour ensures the syrup isn’t too heavy or bland—you get a lively, refreshing syrup that both kids and adults love.

Recipe: Homemade Apple Syrup

Yield: about 1.5 liters (6 cups) of syrup

Ingredients

  • 2 kg apples (about 4 ½ lbs)
  • 500 g sugar (about 2 ½ cups)
  • ½ liter water (about 2 cups)
  • Juice of 1 lemon

Equipment

  • Large stockpot
  • Strainer lined with cheesecloth
  • Sterilized bottles or jars
appels voor appelsiroop

Step 1: Prepare the Apples

Cut the apples into chunks. No need to peel or core them—the skins and seeds add flavor and natural pectin, and skipping this step saves a lot of time.

Step 2: Cook the Apples

Place the apple pieces and water in a large pot. Simmer gently for about 45 minutes, until the apples completely break down into a soft pulp.

Step 3: Strain the Juice

Line a strainer with cheesecloth and set it over a large bowl or pot. Pour the cooked apples and liquid into it and let the juice drip through for several hours. Avoid pressing too hard, or the juice may turn cloudy. You’ll end up with about 1 liter (4 cups) of clear apple juice.

Step 4: Make the Syrup

Measure 1 liter (4 cups) of juice. Pour it into a clean pot with the sugar and lemon juice. Bring to a gentle boil, stirring until the sugar dissolves completely. Taste and adjust with more sugar or lemon juice if needed.

Step 5: Bottle the Syrup

Pour the hot syrup into sterilized bottles or jars and seal immediately.

Texture Tip

Apples contain a lot of natural pectin, so the syrup naturally thickens a bit. Unlike other syrups, you don’t need to reduce it further—it will be slightly thicker but still very pourable. Personally, I prefer a thinner consistency since it’s easier to mix into drinks and drizzle over desserts.

Storage and Shelf Life

The sugar ensures the syrup will keep for at least 6 months if stored in a cool, dark place like a pantry or cellar. If you increase the sugar content, it will last longer, but it will also taste much sweeter.

Want extra security or a longer shelf life? You can also water bath can the syrup. This is what I usually do if I’m making a larger batch. Always store sealed bottles in a cool, dark spot.

👉 Read more about canning juice and syrup here.

Flavor Variations

With Other Fruits

  • Pear – adds a softer, sweeter flavor.
  • Cherry – gives a lovely red color. Since cherries can be tart, you may want to add a little extra sugar.

With Spices

  • Cinnamon – adds a warm, cozy note.
  • Star anise or cloves – perfect for wintertime.
  • Fresh ginger – bright and slightly spicy, delicious in summer drinks.

Seasonal Twists

  • Summer: Serve ice-cold with sparkling water, fresh mint, or lemon balm.
  • Winter: Add a splash to hot tea with cinnamon and cloves for a warming mocktail.

How to Use Apple Syrup

  • On pancakes or waffles – a lighter alternative to maple syrup or honey.
  • Over ice cream – instantly makes plain vanilla a special treat.
  • For homemade lemonade – mix a little syrup with cold still or sparkling water.
  • As a sorbet base – combine with water and extra lemon juice, freeze, and stir occasionally.
  • In cocktails and mocktails – try it with rum or gin, or make an alcohol-free spritzer with sparkling water, mint, and lemon.

Final Thoughts

Homemade apple syrup is such an easy way to turn apples into something special. It’s versatile, delicious, and endlessly adaptable—whether you prefer fruity summer drinks, cozy winter cocktails, or simple toppings for desserts. Plus, it’s a fantastic way to use apples that might otherwise go to waste.

If you enjoyed this recipe, be sure to check out my other apple recipes too: apple jelly, homemade apple juice, applesauce, and apple jam with cranberries. With these, you can enjoy the best of the apple harvest all year round.

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10 canning recipes with apple banner

How to Preserve Apples: 10 Tasty Canning Recipes with Apples

Canning & Preserving

Fall is the season of abundance. Apples in every color, shape, and flavor are ready to pick. In our orchard, we grow many different apple varieties, which means we can enjoy fresh apples from late July well into spring. Luckily, apples are incredibly versatile—you can preserve them in so many ways: canning, drying, juicing, and more. Perfect for filling your pantry with homemade goodies to enjoy all year round!

In this roundup, I’ll share my favorite canning recipes with apples: from crisp jelly and sweet jam to dried apple snacks, fresh juice from a steam juicer, and even ready-to-serve side dishes.

What Kind of Apples Should You Use?

Apples come in all shapes and flavors, and the type you use can make a big difference in your recipes. Sweet apples are perfect for jam or applesauce, while tart varieties work beautifully in jellies. Mixing varieties can give your juice or sauce a more complex taste.

👉 Planning to plant your own apple tree? Go for disease-resistant varieties—they’ll reward you with a healthier harvest.

Want quick results? Choose a dwarf or semi-dwarf tree—you’ll be picking fruit in just a few years. Standard-size trees take longer (up to 10 years), but once they produce, you’ll harvest dozens of pounds (kilos) from just one tree.

Whether you pick them from your own backyard, buy them from a local orchard, or grab some at the farmers’ market, there’s always a way to put apples to good use.

To peel or No Peel?

Peeling apples can feel like a big job—especially when you’re processing 20+ pounds (10 kilos) at once. For some recipes it’s necessary, but sometimes you can leave the peel on.

Using a hand-crank apple peeler makes the work so much easier, and kids usually enjoy giving a hand! If you peel apples regularly, this little tool is a true time-saver.

Don’t toss those peels and cores! Use them to make homemade apple cider vinegar. Just place them in a jar, cover with water, keep everything submerged, and stir daily. After a few weeks, you’ll see the vinegar mother form, and with a little patience, you’ll have your own natural vinegar.

Een appelschiller maakt het werk lichter

Apple Jam & Jelly

Apples are naturally high in pectin, which makes them ideal for jam and jelly. For jam, you often don’t even need extra pectin—just cook the apples until the mixture thickens. Apple jelly is another favorite, especially if you want to use up small or windfall apples.

Apple Jelly – A Classic

Bright, sweet-tart, and beautifully clear, apple jelly is delicious on soft cheeses like brie, spread on bread with butter, or brushed as a glaze over pastries.

👉 Get the recipe for apple jelly

Apple Cranberry Jam – A Taste of Fall

This jam combines sweet apples with whole cranberries for a festive, textured spread. It’s perfect alongside roasted meats in the fall and winter, or on a holiday cheese board.

👉 Get the recipe for apple cranberry jam

Drying Apples

Drying is one of the easiest ways to preserve apples. They turn into a healthy, portable snack with very little effort.

Simple Dried Apples

Just apples—nothing more. You can dry them with or without the peel, and they taste amazing either way. Perfect for snacking, road trips, or tossing into granola.

👉 Learn how to dehydrate apples at home

Dried Apples with Honey & Cinnamon

A sweeter twist on classic dried apples. Brush apple slices with a honey-cinnamon mixture before drying, and you’ll end up with a treat that tastes almost like candy—but it’s all natural. Kids love them!

👉 Get the recipe for dried apples with honey and cinnamon

gedroogde appel
Dehydrated apples
Een groene en rode appel naast een kom met appelgelei en een lepel op een houten oppervlak.
Apple jelly
Gedroogde stukjes appel
Dried apples with honey & cinnamon

Juice & Jelly with a Steam Juicer

If you have lots of apples, a steam juicer is a lifesaver. It lets you process big batches at once, giving you fresh apple juice and apple pulp you can use for sauce. It’s especially handy for small or windfall apples—no need to peel or core them. Just cut into chunks, load them into the juicer, and let the steam do the work.

Apple Juice (from a Steam Juicer)

Whether you use tart apples, sweet varieties, or a mix, homemade apple juice always tastes better than store-bought. Try flavoring it with a little ginger, mint, or cinnamon. In winter, we love warming it up with spices for a cozy drink.

👉 Get the recipe for homemade apple juice

Apple Elderflower Jelly – A Summer Twist

Turn your homemade apple juice into a fragrant, floral jelly with elderflowers. It captures the essence of summer in a jar—perfect for gifting or enjoying yourself.

👉 Get the recipe for apple elderflower jelly

Apple as a Side Dish

Apples aren’t just for sweets—they’re amazing in savory recipes too. Think roast chicken with applesauce, or pork chops with apple jelly. Homemade applesauce in particular is a pantry staple.

Homemade Applesauce

Applesauce belongs in every pantry. It’s delicious with meatballs, roast pork, or just as a simple snack. Make a big batch and can it in jars—you’ll be thankful to have it ready on busy days.

👉 Get the recipe for applesauce

Twee glazen met zelfgemaakt appelsap, stevig afgesloten, staan op een donkere ondergrond naast een stoomextractor.
Apple Juice
Drie glazen potten met zelfgemaakte appelgelei staan op elkaar gestapeld, naast enkele verse appels en een takje vlierbloesem op een houten achtergrond.
Elderflower apple jelly
appelmoes inmaken recept
Applesauce

Other Apple Preserves

Apples pair beautifully with other fruits and even vegetables. These recipes not only help you use up apples, but also bring variety to your pantry.

Red Cabbage with Apple & Cranberries

This classic comfort food combines sweet cabbage with tart apples and cranberries. Can it in jars, and you’ll have a ready-to-serve side dish for cozy winter dinners.

👉 Get the recipe for red cabbage with apple and cranberries

Canned Apple Cake

Yes, you can even can cake! Apple cake stays moist and flavorful after canning, making it a fun dessert to keep in your pantry. Perfect for unexpected guests or a quick treat with coffee.

👉 Learn how to make canned apple cake

Conclusion

Apples are one of the most versatile fruits to preserve. From jams and jellies to juice, dried snacks, and savory side dishes, there’s no end to the delicious recipes you can make. By canning, drying, or juicing, you’ll enjoy the flavors of fall all year long.

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canned apple juice

Homemade Apple Juice with a Steam Juicer | Easy Recipe & Canning Tips

Canning & Preserving

As soon as the first apples start dropping from the trees, I know exactly what to do: I pull out my steam juicer! With this simple tool, you can turn a big pile of less-than-perfect apples into delicious homemade apple juice in no time. It’s not only a great way to use apples you wouldn’t eat fresh, but the juice is also wonderfully tasty – served warm or cold.

In this post, I’ll share how to make apple juice with a steam juicer, which apples (and other fruits) work best, and how to store your juice for months to come.

From Waste to Treat

Windfall apples or those with bird pecks and insect bites often end up on the compost pile. That’s fine for the critters, but it’s a shame to waste them when you can still make something delicious: juice, jelly, or applesauce. Just cut away the bad spots and process the rest. Peels and scraps can still go on the compost afterward – so the insects get their share too, but only after you’ve made something tasty for your pantry.

More ideas and links to apple recipes can be found at the end of this post.

What Is a Steam Juicer?

A steam juicer (sometimes called a fruit steamer) is a three-part pot:

  • The bottom holds water.
  • The middle collects juice.
  • The top has a colander for the fruit.

When the water boils, steam rises and softens the fruit. The juice drips down into the middle container and can be drained off through a hose. It’s efficient, mess-free, and perfect for larger harvests.

The juice made this way is often called apple concentrate in the U.S. It tastes a bit different than pressed juice, but it’s just as delicious – and perfect for drinking warm in fall and winter.

Which Apples Work Best?

Short answer: all apples! But some are better than others depending on the flavor you want. Personally, I use mostly windfall apples, mealy ones, or those with small blemishes from birds or insects. As long as you cut away the rotten spots, they’re still great for juicing.

Tip: Mix apple varieties for a richer flavor. Combine sweet apples with a few tart or slightly underripe ones for a well-balanced juice.

Flavor Variations with Other Fruits

Apple juice is wonderful on its own, but you can easily create fun blends:

  • Apple-Cherry Juice: Use about 20% cherries (a little less if sour cherries, or add extra sugar).
  • Apple-Pear Juice: Replace about 25% of the apples with ripe pears.
  • Apple-Berry Juice: Add 10% red or black currants for a fresh, tart kick – you may want a little sugar here.
  • Raspberries or plums also pair beautifully with apples.

Warm Winter Apple Drink with Spices

Apple concentrate isn’t just a thirst-quencher – it’s also the perfect base for a cozy winter drink:

  • 1 teaspoon cinnamon or ginger per quart (liter) of juice
  • 1 star anise for a spiced touch
  • Optional: a slice of orange or a few cloves

Perfect to enjoy after a chilly fall walk!

Recipe: Homemade Apple Juice with a Steam Juicer

Ingredients (for 3–4 liters / 3–4 quarts of juice)

  • 4 kilos (about 9 lbs) apples
  • 2 liters (about 8 ½ cups) water
  • Sugar to taste (up to ¼ cup per quart / 50 g per liter)

Equipment

  • Steam juicer
  • Sterilized bottles or jars
  • Optional: colander and cheesecloth if you don’t own a steam juicer

Instructions

1. Prepare the juicer
Fill the bottom part of the steam juicer with water. Assemble the pot as directed in the manual. Make sure the hose clamp is tightly closed.

2. Prep the apples
Cut away rotten spots and chop the apples into chunks. No need to peel. Place the apple pieces in the top colander section.

3. Heat
Set the steam juicer over medium heat. Once the water boils, steam will rise and juice will begin to flow. Keep the lid tightly on.

4. Steam
Let the juicer work for about 1 ½ hours. Check occasionally that the water hasn’t evaporated. The juice collects in the middle pan. If it fills up before the steaming is done, you can start bottling early.

5. Sterilize bottles
Sterilize bottles in the oven, or water-bath can them after filling. If storing short-term, refrigeration is fine.

6. Sweeten and bottle
Taste the juice and add sugar if desired – up to ¼ cup per quart (50 g per liter), depending on your apples. Drain juice into bottles, seal well, and store.

Een ontsapper met gesneden appels in het vergietgedeelte, klaar om sap te maken.
Appels in the steam juicer
Appelsap met de ontsapper bottelen
Bottling apple juice
Zelf appelsap maken met de ontsapper
Apple juice

Tip: How to Store Apple Juice Longer

If you haven’t used sterilized bottles, I recommend canning the juice after bottling to keep it shelf-stable. You can read more about this in my post on canning juices and syrups.

No Waste – Use the Apple Pulp

The steamed apple pulp is often discarded, but you can still turn it into a tasty applesauce. If you want to use the pulp, peel and core the apples before steaming. Got more applesauce than you can eat right away? Preserve it by canning. Read more about it in my post about canning apple sauce.

Making apple juice with a steam juicer is one of my favorite ways to get the most out of an apple harvest. Especially windfall apples or those with blemishes are still perfectly usable. And honestly – is there anything cozier than a steaming glass of homemade apple concentrate on a chilly day?

More Recipes for Using Imperfect Apples

Close-up of a green apple and red apples with a small bowl of apple sauce and a spoon containing a dollop of apple jelly on a wooden surface.
Apple Jelly
appelmoes inmaken recept
Homemade Applessauce
Apple Jam with Cranberries

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A collection of red and yellow apples on a table, with two glass bottles filled with apple juice in the background, highlighting homemade apple juice preparation.

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Gedroogde stukjes appel

Dried Apple Slices with Honey and Cinnamon — A Sweet and Healthy Fall Snack

Canning & Preserving

Fall means apples in abundance and a kitchen filled with the warm aroma of cinnamon and baked fruit. One of my favorite ways to enjoy the harvest is by drying apples and giving them a light caramelized coating of honey and cinnamon. The result: chewy, sweet apple bites that taste almost like candy — but a bit healthier. Perfect as a snack, mixed into your homemade granola, or to make a soothing cup of tea.

The prep work depends on how big a batch you make, but for the amounts listed below, you’ll spend about 15 minutes slicing and mixing. Then, let your dehydrator or oven do the work.

The Best Apples to Use

For this honey-cinnamon recipe, I always reach for sweeter apple varieties from the garden: Jonathan and Jonagold work especially well. They keep their sweetness and texture beautifully once dried. Tart apples like Granny Smith or Santana are less appealing when dehydrated — I prefer saving those for apple jelly or fresh-pressed juice.

In short:

  • Choose sweet, juicy apples (Jonagold, Jonathan, Golden Delicious) for a candy-like taste.
  • Use tart apples instead for jams, jellies, or cider.

Want to start with the basics? Check out my guide on drying apples first.

Jonagold en jonathan zijn geschikte appels voor appelstukjes met honing en kaneel

Ingredients for Honey-Cinnamon Dried Apples

  • 4 medium apples
  • 3 tablespoons honey
  • 2 tablespoons canola oil (or another neutral oil such as sunflower or melted butter)
  • ½ teaspoon ground cinnamon

Preparing the Apples

  1. Peel the apples (optional), core them, and cut them into quarters.
  2. Slice into thin pieces, about ⅛ inch (3 mm) thick.
    • Thinner slices will dry faster and become crispier.
    • Slightly thicker slices stay chewy, almost like soft candy — both work great, depending on your preference.

The Honey-Cinnamon Coating

In a small bowl, whisk together the honey, oil, and cinnamon until smooth. The oil keeps the honey from sticking and ensures the flavor spreads evenly.

Add the apple slices to the bowl and toss gently until each piece is lightly coated. Spread them out in a single layer on dehydrator trays or on a parchment-lined baking sheet.

Variation: Swap honey for maple syrup for a vegan-friendly version.

Drying the Apples — Dehydrator Or Oven

In a Food Dehydrator (Recommended)

  • Temperature: 135°F (55°C)
  • Time: 6–10 hours, depending on slice thickness and moisture content.
  • Tip: A silicone sheet or mesh liner makes cleanup much easier.
  • Start checking around 6 hours, and rotate trays if needed for even drying.

The apples are ready when they feel completely dry and no longer release moisture when squeezed. They won’t get crispy like chips but will have a pleasant chewy texture.

Why I prefer the dehydrator: It’s energy-efficient, gives an even result, and keeps the oven free for other baking projects. Since I bought mine, I use it for nearly all my dried fruits.

In the Oven (If You Don’t Have a Dehydrator)

  • Temperature: 140–175°F (60–80°C) — use the lowest possible setting.
  • Convection setting: If your oven has it, turn it on for better airflow and more consistent drying.
  • Door slightly open: Prop it open with a wooden spoon to let steam escape.
  • Time: 4–12 hours, depending on thickness. Thin slices may be done in 4–6 hours, thicker slices take longer.

Since ovens vary widely, start checking early and rotate pans occasionally.

Dried Apple Slices with honey and cinnamon
Dried Apple Slices with Honey and Cinnamon

Cooling and Storing

Once dried, let the apples cool completely on a rack before storing. Warm slices will create condensation in the jar, which can make them sticky or even spoil faster.

For short-term use (ours rarely last long!), keep them in an airtight jar or container in a cool, dark pantry.

For long-term storage, try one of these methods:

1. Vacuum Sealing

Place fully dried apple slices in vacuum bags or jars with a sealing lid. Store in a cool, dark place — the shelf life increases by several months, and the flavor stays fresh.

2. Water-Bath Sealing (My Method Without a Vacuum Sealer)

This is my go-to method since I don’t own a vacuum sealer:

  • Place cooled, dried apple slices in clean, dry canning jars.
  • Put the jars in a deep pot filled with water up to the neck of the jar. Weigh them down with a clean stone or canning weight to keep them steady.
  • Heat the water to about 195°F (90°C) and hold for 15 minutes (make sure the jars stay dry inside — you’re not cooking the apples, just sealing).
  • Remove and let cool. The jars will seal as they cool, creating a vacuum.

I use this technique for other dried fruits too, like figs and plums, and it works perfectly when you don’t have special equipment.

Ways to Enjoy Honey-Cinnamon Dried Apples

These chewy apple bites are surprisingly versatile:

  • As a snack: Just grab a handful — kids love them as a healthy candy substitute.
  • In granola or trail mix: Chop into smaller bits and mix into your homemade granola or combine with nuts, seeds, and dark chocolate.
  • Baking: Add to muffins, cookies, or bread for a touch of autumn flavor.
  • In tea: Steep 2–3 slices with a cinnamon stick for a cozy apple tea.
  • Hiking or camping: Lightweight, naturally sweet, and full of energy.

More Apple & Fall Fruit Inspiration

Looking for more preserving ideas? Try these:

Final Thoughts

Dried apple slices with honey and cinnamon are one of the simplest yet most rewarding fall projects. With just a few ingredients and a bit of patience, you’ll have a healthy, flavorful snack that keeps for months — unless they disappear in a weekend, which often happens here!

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gedroogde appel

How to Dehydrate Apples – A Healthy Homemade Snack

Canning & Preserving

When apple trees are heavy with fruit, the challenge is always the same: how do you preserve all that goodness? At my place, some apples go into applesauce, apple jelly, or fresh apple juice. But I also like to experiment with different preservation methods. One of my favorites is dehydrating apples. It’s easy, requires very little prep, and gives you a naturally sweet and healthy snack.

Dehydrated apples taste almost like candy—sweet, chewy, and delicious. They’re perfect as a grab-and-go snack, but you can also add them to recipes. In this post, I’ll walk you through the step-by-step process, which apple varieties to use, and the best ways to store and enjoy them.

Step-by-Step: How to Dehydrate Apples

For this method, I don’t peel the apples. The skin adds texture, fiber, and nutrients. I only core the apples and slice them into wedges about ¼ inch thick.

Spread the slices evenly on a dehydrator tray and dry them at 140°F (60°C). Most slices will be ready after about 8 hours, though thicker pieces may need an extra hour or two.

👉 Want a twist? Try my recipe for dried apple bites with honey and cinnamon – sweet, fragrant, and perfect for fall.

With or Without Lemon Juice?

Many recipes suggest dipping apple slices in lemon juice before drying. This prevents browning and keeps the apples looking brighter.

I tested both methods: one batch with lemon juice, one without. The lemon batch looked slightly lighter in color, but honestly, the plain ones looked just fine. Flavor-wise, the lemon slices had a tangier note, while the others tasted naturally sweet. Since I love the candy-like flavor, I usually skip the lemon juice.

gedroogde appel met of zonder citroensap

Which Apples Are Best for Drying?

Not every apple dries equally well. For the sweetest, most flavorful results, pick apples with plenty of natural sugar. Tart apples can taste sharp once dried. Here are some good options:

  • Jonagold or Jonathan – a nice balance of sweet and tangy, perfect for dehydrating.
  • Elstar – aromatic and mildly sweet, holds its flavor beautifully.
  • Golden Delicious – sweet and smooth, makes thin, delicate slices.
  • Granny Smith or other tart apples – possible, but the result is more tangy and less “candy-like.”

If you have your own orchard, experiment with different varieties. You’ll quickly discover your personal favorite.

How to Dry Apples Without a Dehydrator

Don’t have a dehydrator? No problem! You can easily use your oven. Set it to 140°F (or as low as it goes) and prop the door open slightly to let the moisture escape. Oven drying usually takes 9–10 hours, but keep an eye on them since every oven behaves differently.

Some people sun-dry apples outdoors, but in most climates the weather is too damp or unpredictable. So depending on the weather predictions, it is best to stick to a dehydrator or oven for reliable results. But when there’s a heatwave coming up, don’t hesitate to try drying apples outdoors.

appel drogen

How to Store Dehydrated Apples

At my house, dehydrated apples don’t last long—they’re usually eaten within weeks. For short-term storage, an airtight jar or container is enough.

For longer storage, try one of these methods:

  • Vacuum sealing – great if you have a vacuum sealer. Apples keep for months with excellent flavor.
  • Oven canning (water bath method) – no vacuum sealer? Fill sterilized jars with dried apples, place them in a water bath with a weight on top, and heat for 30 minutes at 195°F (90°C). The slices stay dry, but the heat kills bacteria and seals the jars. This is the same method I use for dried figs and prunes.

Ways to Use Dehydrated Apples

Dehydrated apples are much more versatile than you might think. Try them in:

  • Granola – chop into small pieces and add to homemade granola.
  • Baked goods – fold into muffins, quick breads, or apple cake.
  • Fall salads – pair with arugula, walnuts, and a light vinaigrette.
  • Tea – a few dried slices add a natural sweetness to herbal tea.
  • Hiking snacks – lightweight, nutritious, and energizing for long walks.

A Healthy Treat

What I love most about dehydrated apples is that they’re both a treat and a healthy snack. They taste like chewy candy, but with no added sugar. They’re full of fiber, vitamins, and minerals. In the evenings, I often enjoy a small bowl of dried apples with a glass of milk—a cozy little ritual that makes autumn feel complete.

Gedroogde appel

More Apple Preservation Recipes

Drying apples is just one way to make the harvest last. Looking for more inspiration? Check out these apple recipes:

Conclusion

Dehydrating apples is one of the easiest and most rewarding ways to preserve your harvest. With just a dehydrator or oven, you can transform fresh apples into a naturally sweet snack that lasts for weeks. Experiment with different apple varieties, try slices or wedges, and find your own favorite version.

And maybe the best part? In the middle of winter, when the trees are bare, you can still enjoy a taste of your own harvest—one chewy bite at a time.

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appelmoes inmaken recept

Canning Applesauce: From Harvest to Pantry

Canning & Preserving

When autumn arrives and the days grow shorter, I know it’s the start of one of the busiest—and most rewarding—times in our garden: apple harvest season. Our apple trees are only a few years old, but the semi-dwarf varieties already yield a surprisingly rich harvest. It never stops feeling special to see branches heavy with fruit you’ve grown yourself.

With so many apples, the big question is: what do you do with them all? Some apples keep well for months, others need to be used right away. In our home, there are a few recipes I make every year: apple juice, jelly, syrup, and of course applesauce—a true family favorite.

A Family Tradition

Canning fruits and vegetables isn’t something I invented myself—it runs in the family. My grandmother had a large vegetable garden and a cellar lined with jars she had filled herself. From beans to peaches, jams to applesauce—everything was neatly organized, ready to enjoy during the winter months.

That pantry was more than just convenient; it gave a sense of security and pride. From my very first vegetable patch, I knew I wanted to carry on that tradition. Now our cellar shelves, too, are stocked each year with jars of applesauce and other homemade preserves.

Why Can Applesauce?

Applesauce is one of the easiest ways to process and preserve apples. It requires only a few ingredients, it’s simple to make, and everyone loves it. By canning, you extend its shelf life considerably—properly canned applesauce will keep for at least two years, though in our house it rarely lasts that long.

Even apples with blemishes are perfectly fine, as long as you cut away the bad spots. I usually save windfall apples for juice or jelly (since you don’t need to peel them), while for applesauce I prefer larger apples—it goes faster.

The Joy of an Apple Peeler

Maybe you’ve seen one: a small metal tool you clamp onto the table, stick an apple on, and turn the handle. As you rotate, the blade peels the apple in one smooth spiral. I use it every year, and it saves me hours of work—especially when I’m making a ten-liter (2.5-gallon) batch at once.

The kids love to help, too. They turn the handle with enthusiasm, watching the peel fall off in one long ribbon. Making applesauce turns into a fun family activity.

Een appelschiller maakt het werk lichter

No rush

With five applesauce fans at home, I know I need to prepare quite a bit to get us through the winter. I work in batches: every week during harvest season, a large pot of apples goes on the stove. I start with the apples that have spots, since they spoil the fastest, and leave the firmer varieties for later—they can be stored for weeks, even months, in a cool place. This way, the work spreads itself out.

Ingredients for Homemade Applesauce

Yields about 3 quarts (3 liters)

  • 6 ½ pounds apples (3 kg)
  • 2 cups water (500 ml)
  • 1 to 1 ½ cups sugar (200–300 g), to taste
  • Sterilized canning jars, lids, and rings

I like a touch of sweetness, so I always add a bit of sugar. It isn’t necessary for preservation—the canning process takes care of that—but I prefer the flavor. If you want a sugar-free version, that works perfectly too, especially with naturally sweet apples like Jonagold or Gala.

jonagold appels

Step-by-Step: How to Make and Can Applesauce

1. Prepare the Apples

Peel the apples and remove the cores. Cut into chunks—the smaller the pieces, the faster they cook.

2. Cook the Apples

Place the apple chunks and water into a large pot. Bring to a gentle boil. The water prevents the apples from burning.

3. Make the Sauce

Simmer until the apples fall apart. Stir occasionally to prevent sticking. Puree for a smooth sauce, or mash lightly for a chunkier texture.

4. Season to Taste

Taste the applesauce and add sugar as needed. I usually keep it simple, but you can add spices such as cinnamon, ginger, or vanilla for variety.

5. Canning

Fill sterilized jars with the hot applesauce. Wipe the rims, seal, and process for 30 minutes in a water bath canner at 195°F (90°C).

6. Storing

Let the jars cool undisturbed, label with the date, and store in a dark, cool place. Properly canned applesauce will keep for up to two years.

appelmoes inmaken recept

Extra Tips for the Best Applesauce

  • Choosing apples: Use cooking apples that break down easily. A mix of varieties usually gives the best balance of sweet and tart.
  • Sugar or no sugar: Not required for safety—add only to taste. Always sample before deciding how much to use.
  • Spices: Keep it pure, or add cinnamon, clove, or ginger for a festive twist.
  • Sterilization: Make sure jars, lids, and rings are thoroughly sterilized for safety and shelf life.

Bonus: Making Apple Juice from Applesauce

Some apples release a lot of juice. After cooking, you can strain the sauce through a cheesecloth to separate out apple juice. Bottle the juice separately—it’s delicious as-is or concentrated into syrup.

Since the juice is no longer boiling when it drains from the applesauce, you’ll need to process it: either bring it briefly to a boil and bottle in sterilized jars, or can it in bottles for 30 minutes at 195°F (90°C).

This “fresh-pressed” apple juice is wonderful on a cold winter evening, especially with a bit of cinnamon or ginger. It captures the cozy flavors of autumn in a glass.

Creative Ways to Use Applesauce

At our house, applesauce is a classic side dish with roasted chicken or sausages. The sweetness balances savory flavors perfectly. But there are many other uses:

  • Baking: Use as a filling for turnovers or pies.
  • Granola: Replace part of the honey with applesauce for a healthier binder. Add ginger and cinnamon for a cozy fall version.
  • As a topping: Serve warm applesauce over pancakes or waffles.
  • With winter meals: Add a spoonful to hearty dishes like stews or mashed vegetables—it rounds out the flavors beautifully.

Homemade Applesauce: Small Effort, Big Reward

What I love most about making applesauce is how little effort it takes compared to the reward. In just a few hours, you create jars that last for months. And honestly, there’s nothing more satisfying than seeing your own jars lined up in the pantry. Just like my grandmother, I feel a sense of richness and connection to the garden and the season every time I open one.

Other Autumn Fruit Recipes

Pears in syrup
A jar of homemade fig jam sits on a wooden surface, surrounded by fresh sliced figs with bright red flesh and green skin.
Fig jam
Apple Jelly

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