Apple Jam

Morning Peeps!

Thought I’d share a recipe today, while it is aimed at your festive cheeseboard, it can be used year-round. When Mr.B and I were starting off we had a cheap little breadmaker that did little square loaves, but it came with a recipe book which included apple jam…I lost the book in the decade or so since then, but this recipe is the closest I’ve found.

 

Ingredients: (makes 2-3 regular jars or 5 small jars)

  • 6 firm, tart apples like Granny Smiths, peeled and cored (the firmer and sharper they are, the more natural pectin they have…but if you’re uneasy about it you can add a sachet of pectin, although I never have)
  • 4 cups/800g Granulated Sugar
  • 1/2 cup/100g Light Brown Sugar
  • 1 Lemon, juice and zest (this can be substituted for 2tbsp bottled lemon juice)

Those are the basics for the breadmaker jam, but as you’re doing this by hand we can add some or all of the following to suit your taste:

  • 1tsp Ground Cinnamon (or you can shove a whole cinnamon stick in to infuse)
  • 1/8 tsp “a good pinch” Allspice 
  • 1/2 tsp Ground Nutmeg (I don’t usually bother with this)
  • 1/4 tsp Ground Cloves (…or this, but some people like it)

 

 

Instructions:

  • Chop the apples, too thin will dissolve completely, but the bigger you chop, the bigger the chunks in jam will be…so you can customize it 🙂
  • Bung everything in a large pot (or breadmaker with jam setting)
  • Bring to a boil, stirring occasionally to stop it making caramel on the sides of the pan.
  • After about 45 minutes it should be ready… test it either by thermometer 104C/220F or by cold plate test (It should set with a skin like Jelly)
  • Fill sterile jars and keep until needed (refrigerate once opened).

 

Serve with strong, salty cheese like Mature Cheddar or Stilton… or just on warm homemade bread with butter *drool* 🙂

 

 

Tips:

To see how to do the cold plate test, go to Spiced Blueberry Jam or Pear and Walnut Chutney.

To sterilise jars, either boil them for at least 5 minutes or wash and put in the oven at 120C/GM1.

 

Have a fun and tasty day my lovelies!

Anna x

 

Photo by Ethan Sykes on Unsplash

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