Homemade Stewed Apples
There’s something wonderfully comforting about a jar of homemade stewed apples — sweet, tangy, and full of cosy, orchard-fresh flavour. This simple recipe transforms 2 kilograms of apples into four generous jars of golden goodness, gently simmered with just a touch of sugar and brightened with fragrant lemon zest.
Whether spooned over yoghurt, tucked into a crumble, or enjoyed warm on its own, this stewed apples recipe captures the essence of autumn in every bite — easy to make, endlessly versatile, and perfectly satisfying.
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Ingredients
- 2 kg Cooking apples (or eating apples peeled and cored and chopped into chunks)
- 1 Cup Caster Sugar
- 1 Lemon Zest (grated (opt))
- 1 Cup Water
How To Make Stewed Apples
Add the chopped apples to the cooking pot with the water and cook on a medium to high heat stirring all the time until the apples start to soften (about 15-20)
Add the sugar and lemon zest and stir again until the sugar is melted.
Using rubber gloves sterilise some glass jars and lids with hot boiling water and pour the stewed apples into the jars up to about 1cm away from the rim.
Seal with the lids and leave to cool. The lids should pop when cooled, this will tell you your jars are sealed correctly and ready for storing.
Serving Suggestions
These stewed apples are wonderfully versatile and can be enjoyed in so many ways.
Spoon them warm over your morning porridge or pancakes for a cozy breakfast.
Layer them with yogurt and granola for a quick dessert or snack.
They make a beautiful filling for pies (apple pie), crumbles, or turnovers, and pair perfectly with a scoop of vanilla ice cream or a dollop of whipped cream.
You can even serve them alongside roast pork or pancakes for a sweet-and-savoury twist.
Storage (if not using jars):
If you’re not preserving them in jars, let the stewed apples cool completely before transferring them to airtight containers. Store them in the fridge for up to 5 days.
For longer storage, freeze in portions — either in freezer-safe containers or resealable bags — for up to 3 months. When ready to use, simply thaw in the fridge overnight or gently reheat on the stove until warmed through.
If you love this recipe you’ll also like:
Easy Apple, Mincemeat and Pecan Crumble
Classic Apple Pie
Homemade Stewed Apples
Equipment
Ingredients
- 2 kg Cooking apples (or eating apples peeled and cored and chopped into chunks)
- 1 Cup Caster Sugar
- 2 Lemon Zest (grated (opt))
- 1 Cup Water
Instructions
- Add the chopped apples to the cooking pot with the water and cook on a medium to high heat stirring all the time until the apples start to soften (about 15-20).
- Add the sugar and lemon zest and stir again until the sugar is melted.
- Using rubber gloves sterilise some glass jars and lids with hot boiling water and pour the stewed apples into the jars up to about 1cm away from the rim. Seal with the lids and leave to cool. The lids should pop when cooled, this will tell you your jars are sealed correctly and ready for storing.