The Kent-based farm, which processes around 11,000 tonnes of Bramleys a year and grows around 13,000 tonnes, has struggled to find a market for the large amount of puree it makes from the by-products - apple core and peel.
Managing director Philip Acock said: "The puree market in its current form has been stable for a while now, but we have been growing in terms of the tonnage of apples we peel, so we were producing a lot more puree than the market can take. At great cost, we have been removing the peel and core to landfill."
The firm, which expects its sales for the financial year to the end of March to be up by eight per cent, had considered using the by-product for food compost, but discovered that apples were not an ideal constituent.
"We would have to invest in so many other products, we decided composting was not worth it at all," said Acock. "So we are going to start making high-quality jams using apple puree as the base ingredient."
He added: "We are very excited about moving into our new venture. It's about diversifying. If we save the money we spent taking it off site, then we will be happy."
Fruits such as strawberries and raspberries will be combined with the Bramley puree and the firm has already invested in equipment which mixes, cooks and then cools the jam.
It is perfecting recipes in its laboratory before it begins production for the handful of customers it has already secured for its new venture.
The jam will be used in products such as doughnuts, jam tarts and sponges. Fourayes is also making some single-fruit jams without using any Bramley puree.