Growing up in Toronto, it felt like a rite of passage to head out to the apple orchards one Sunday before Rosh Hashanah. When we were little, we went as a family. As we got older, it became a classic Bnei Akiva activity. I loved those days. Apple picking meant the new year was just around the corner. It was proof we had survived the heat of summer and were finally stepping into my favorite season — fall.
Living in Israel, the seasons feel a little different. The heat lingers longer, and pumpkin spice lattes aren’t exactly on every corner. But apples? Apples remain the same. And it turns out, Gush Etzion — where we live — actually has the perfect conditions for apple orchards. Decades ago, Kibbutz Rosh Tzurim even grew them here. So who knows? Maybe one day I’ll get to head out on a Sunday and pick apples locally again.
In the meantime, I have a recipe to share. My dear friend (and gifted chef) Dikla made this apple jam and convinced me — after much debate — that apple jam is meant to be a little chunky, not smooth. She’s right, of course. It’s simple, sweet, and just right for this season of possibility.
I hope you enjoy it as much as we did.
Chunky Apple Jam
Ingredients
- 5 apples, peeled and diced
- 2 Tbsp lemon juice
- 1 tsp lemon zest
- 2 cups sugar (white or brown, your choice)
- 1 tsp cinnamon
- 1 cup water
Directions
- Place the apples, lemon juice, lemon zest, sugar, and cinnamon into a large pot.
- Set the pot over high heat. Once the mixture begins to boil, lower the flame to a gentle simmer.
- Allow the fruit and sugar to cook down until the liquids reduce.
- Add the water and stir.
- Continue cooking on low heat for about 1½ hours, stirring occasionally, until the apples soften and the jam thickens into a chunky, rustic texture.