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recipesvibrant

Apple Marmalade

5.0 · 14 reviewsRecipe card by Diana AdcockEditorial by recipesvibrant · Updated October 13, 2026
AppleFruitLow ProteinVeganLow CholesterolHealthy
Apple Marmalade

Total time

45 min

Servings

1

Calories

609.3

Category

Spreads

Brighten up your morning toast with this delicious, homemade vegan Apple Marmalade. Naturally sweet, low in protein, and cholesterol-free, this easy stove-top recipe captures the essence of fresh apples in a delightful, spreadable conserve perfect for breakfast or snacks.

Ingredients

Makes 1 serving

  • 6 sliced apples
  • 1 water
  • 1 fresh lemon juice
  • 1 white sugar
  • 4 lemon
  • 1 ground cinnamon

Method

  1. In a large stainless or enamel stock pot combine the apples, water and lemon juice.

  2. Cover and boil gently for 15 minutes, stirring 3 or 4 times to prevent sticking.

  3. Stir in fruit pectin.

  4. Bring to a full boil, stirring constantly.

  5. Add sugar, lemon slices and cinnamon.

  6. Return to a full boil and boil hard for 1 minute, stirring constantly.

  7. Remove from heat and ladle into clean hot jars, leaving 1/4 inch head space.

  8. Process in a boiling water bath for 5 minutes at altitudes up to 1000 feet.

  9. Adjust times for higher altitudes.

Cook's notes

  • Use a mix of sweet and tart apples for a more complex flavor profile.
  • For a smoother marmalade, finely dice the apples or pulse them briefly in a food processor.
  • Ensure your jars are sterilized if you plan on using a water-bath canning method for long-term shelf storage.
  • Stir frequently to prevent the sugars from scorching at the bottom of the pan.

Easy swaps

  • Replace white sugar with coconut sugar for a caramel-like depth, though note it will darken the color.
  • Add a pinch of cinnamon, nutmeg, or cloves to create a warm, spiced autumn flavor.
  • Use a splash of apple cider vinegar instead of lemon juice if you prefer a sharper tang.

Frequently asked

Is this Apple Marmalade recipe vegan?

Yes, this recipe is 100% vegan, using only plant-based ingredients and no animal-derived pectin or additives.

How do I know when the marmalade has reached the correct consistency?

The marmalade is ready when it passes the 'wrinkle test' on a chilled plate or when it coats the back of a metal spoon thickly.

Can I reduce the sugar in this recipe?

Sugar is essential for the gelling process and preservation in marmalade. Reducing it significantly may result in a thinner, syrup-like consistency rather than a traditional marmalade texture.

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