Peel the apple and cut into about 1 cm slices or cubes.
Depending on the brand of apple, the season, and if you want a smoother jam, chopping the fruit into smaller pieces will make it easier to cook and mash.
Also, soaking the cut apple in saltwater for 5-10 minutes will help soften it.
Place the apple, salt, and water into a pot. Cover with a lid and simmer on low heat.
Once the apples become transparent, lightly stir it as it simmers to prevent burning. If you want a smooth jam, mash the apples as you stir.
Once the liquid has evaporated, it's done. I used Jonathan Gold apples this time.
This is the version using Orin apples I mostly use either Orin or Jonathan Gol apples.
If you make a chunky jam and top with cinnamon sugar, it turns into a dessert. This was made with Jonathan apples! They're higher in acidity, but the jam came out delicious.
Story Behind this Recipe
I wanted to use this for a dinner dish, so I made jam without sugar!! It's quite sweet and tart.
The salt and the water are used to release the moisture from the apple, so you only need a little bit, but the amount of moisture released will depend on the size and condition of the apple, so add more water if necessary. Mashed Fuji apple jam will be slightly firm.