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
