Apple Jam with Cinnamon

Sure it might be summer in Calgary but considering recent events I've got what can be called the emotional blues.  So I've decided to make a comforting spread that takes me into fall and winter and far from the present. Plus a bonus is that it's a twist on my moms favorite dessert apple pie (I'm lying it's really her second next to cheesecake, but I had a lot of apples laying around!)

Preparation Time: 30-45 minutes
Cooking Time: 30-45 minutes
Keeps for 1-2 years

• 1.2kg/42 oz eating or cooking apples (pealed, cored and cubed)
• 900g/32 oz sugar
• 300ml/10 fl oz apple juice
• Juice of 2 limes
• 2 cinnamon sticks
• 1/2 tsp cinnamon
• One shot of rum
• 75ml/g/2.5 fl oz pectin extract/Certo (if required)

- See more at: http://www.sweet-and-wild.com/apple-jam/#sthash.4pR8AoE7.dpuf

Preparation Time: 30-45 minutes
Cooking Time: 30-45 minutes
Keeps for 1-2 years


4-5 apples (pealed, cored and cubed)
1/2 to 1 cup sugar  (depends on how sweet you want it)
500ml apple juice
Juice of 2 limes
2 cinnamon sticks
1/2 tsp cinnamon
One shot of rum
1 Tbsp pectin extract/Certo (if required)


Prepare the syrup by bringing the apple juice, sugar and cinnamon sticks to boil in a large pan and cook on high for about 10 minutes, until it thickens and becomes golden.

In the meantime, juice the limes and keep in a bowl or cup.

While the syrup is boiling, peal, core and cube 2-3 apples at a time, and add some limejuice to stop the apples from browning. Repeat the process and make sure you’ve got 1.2kg/42 oz in total.

Once the syrup has become golden, add the apples and 1/2 teaspoon of cinnamon and bring to a “rolling boil” for 2-3 minutes on a high temperature.

Turn the heat down and let the apples simmer gently for about 15 minutes.

A sign that the jam is done is when the majority of the fruit is translucent and the apple jam isn’t liquid anymore. If the jam has the right consistency but doesn’t want to set, turn the heat off, move it off the heat and add the pectin extract (Certo) and don’t boil any longer.

Once you’re happy with the consistency of your apple jam, take it off the heat, remove the cinnamon sticks and add if you want a shot of rum. You won’t taste it but I like adding it as I believe it contributes to a better preservation of the jam.


*Some things not included are the sanitation, filling and sealing of jars. To keeps this post shorter they were left out but if you would like more detail check out this video..

Prepare the sirup by bringing the apple juice, sugar and cinnamon sticks to boil in a large pan and cook on high for about 10 minutes, until it thickens and becomes golden. - See more at: http://www.sweet-and-wild.com/apple-jam/#sthash.4pR8AoE7.dpuf

Prepare the sirup by bringing the apple juice, sugar and cinnamon sticks to boil in a large pan and cook on high for about 10 minutes, until it thickens and becomes golden. - See more at: http://www.sweet-and-wild.com/apple-jam/#sthash.4pR8AoE7.dpuf

Recipe adapted from Sweet and Wild

Prepare the sirup by bringing the apple juice, sugar and cinnamon sticks to boil in a large pan and cook on high for about 10 minutes, until it thickens and becomes golden. - See more at: http://www.sweet-and-wild.com/apple-jam/#sthash.4pR8AoE7.dpuf

Strawberry Mango Jam

Making jam was a sporadic choice on Monday that came from too many strawberries sitting in my fridge and a huge bag of frozen mangoes in the freezer. I love mixing flavors so Strawberry Mango was a natural choice. Plus who wants boring old strawberry anyways when this delicious combo is possible!

Recipe and directions:

The key to successful jamming is sanitation. Its simple to do with a pot and boiling water. Put EVERYTHING that will be used into boiling water for 6 minutes. That means: jars, twist lids, lids with the seal rim, tongs, wide rim funnel etc. (make sure they are completely submerged. Bacteria is a no no and will lead to spoiled jam. 

 While everything is boiling, also heat your oven to 350 degrees and place a baking sheet and cookie rack in the oven for 5 minutes. This is for you to rest all the equipment on after you take it out of the boiling water.

 Ingredients:

2 Cups - mixed strawberries and mangoes - cut to desired size. I like mine slightly chunky so pieces were cut to around 1/2 inch. 

1.5 Cups sugar

1-2 Tsp pectin

Directions:

Heat fruit in a pan until the natural juices start to come out and then add the sugar. Allow to boil for a few minutes (3-4 min) and then add the pectin and allow it to boil again (3-4 min) Once you see it has begun to thicken it is ready. 

Prepare your jars to be filled but remember not to touch anything with your hands, use tongs. Once the jars are filled with jam and are sealed with lids. Boil the sealed jars in hot water for 10 minutes. Making sure they are completely submerged again. 

And you are done and ready to enjoy some homemade jam once it cools!