Apple jam: the easy recipe for homemade jam
The apple jam it is a delicious and simple jam to be enjoyed on rusks and perfect for filling cakes and pies. It is not necessary to use quince, floury red apples are fine too, like in this recipe, and you can choose not to use cinnamon if you don’t like it. Some replace it with a little ginger, others add nothing. For the rest, just a few steps are enough to make an easy and tasty jam.
How to make apple jam
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Step 1
Wash the apples under running water 1. Peel them with a knife or potato peeler 2. Cut them into cubes and collect them in a pot with high sides 3.
Wash the apples under running water 1. Peel them with a knife or potato peeler 2. Cut them into cubes and collect them in a pot with high sides 3.
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Step 4
Add a squeeze of lemon to prevent the apples from turning black 4. Stir with a spoon, add the brown sugar and leave to macerate for at least 30 minutes 5. Stir again and add some water 6. Start cooking over low heat with the lid on.
Add a squeeze of lemon to prevent the apples from turning black 4. Stir with a spoon, add the brown sugar and leave to macerate for at least 30 minutes 5. Stir again and add some water 6. Start cooking over low heat with the lid on.
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Step 7
Turn frequently and remove the skimmer if it forms on the surface 7. After about an hour of cooking, blend with the blender 8 and cook a little longer. After sterilizing the jars and checking the consistency of the jam, pour the boiling jam into the glass and turn over to create the vacuum 9.
Turn frequently and remove the skimmer if it forms on the surface 7. After about an hour of cooking, blend with the blender 8 and cook a little longer. After sterilizing the jars and checking the consistency of the jam, pour the boiling jam into the glass and turn over to create the vacuum 9.
Advice
To have a good apple jam it is always better to do macerate the apple wedges with brown sugar for at least 30 minutes before cooking. If you love jam with pieces of fruit, do not blend the mixture and let it cook for the required time.
You can use all the qualities of apples to make jam.
It may happen to find the hard jam and gluey, once placed in jars: that happens if it overcooks. To verify the correct cooking of the jam, test the saucer: it must be a little gelatinous and slide off the plate. If it doesn’t slip, it means it’s overcooked: in this case dilute it with a little water. To recover a hard and sticky jam, once the jar has been opened, heat it in a bain-marie and, as soon as the jam has softened with the heat, dilute it with a little water.
Variants
There are many alternatives to enjoy apple jam: the classic combination for winter is with pears. Flavors such as ginger or cinnamon can also be used.
storage
Apple jam can also be stored for a year if you have followed the procedure for sterilizing the jars.
