Apple jam is pretty easy to make and is delicious on toast, scones and pancakes. Our apple trees produce quite bitter fruit so this apple jam recipe uses quite a lot of sugar. You can make your jam with chunky apple pieces or smooth. This recipe makes about 5 cups.
750g of green apples
zest and juice of 2 lemons
1 cup of apple Juice
500g of caster sugar
1 teaspoon of ground cinnamon
Optional extras: ginger, cloves
1. Peel and core apples and dice into 3cm pieces.
2. Place in a large heavy-based saucepan over low heat.
3. Add zest, lemon juice and apple juice.
4. Cook until apples are soft, about 20 mins.
5. If you want a smooth jam, it’s time to blend the apples. If not, leave as chunky pieces.
6. Add sugar and stir using a wooden spoon, until dissolved.
7. Add cinnamon.
8. Increase temperature to high and bring to the boil
9. Stir occasionally towards end of cooking to make sure jam is not sticking, for 20-25 minutes or until the jam reaches setting point (make sure the jam doesn’t burn on the base of the pan). How do you know the jam is ready? Put a plate in the fridge and cool it down. Take it out and smear a small dollop of jam across its surface. If the consistency is “jelly like” then your jam has reached setting point. This technique tests what the jam will look like once it’s cool.
10. Remove from heat and scoop any scum from the surface.
11. Stand for 5 minutes.
12. Sterilise a metal ladle by dunking it in boiling water and pour jam into clean, warm sterilised jars. Fill almost to the top, leaving a few centimeters to help create the vacuum.
13. Use kitchen gloves to pick up jar and invert (stand upside down on lid) for 2 minutes.
14. Turn the jars upright. Set aside to cool.
15. Store in a cool, dark place away from direct sunlight until ready to use. Jam tastes best then it’s been let to stand for at least 2-3 weeks.
SOURCE: Vegematarian original