Sunday, 13 March 2016

Apple Jam

You're sure to spot a jar of this apple preservative on many breakfast tables. It is a fruit preserve made from the Seville jam or marmalade is delicious on toast or on top of a yogurt parfait.This jam will be ready in 2 hours.


  • Diced ripe firm apple 4 cup.
  • Fresh lemon juice 1/4 cup.
  • Sugar 4 cup.
  • Cinnamon 1 tea spoon.
  • Ground nutmeg 1/2 tea spoon.
  • Unsalted butter 1/4 tea spoon.
How to make:-
  1. Take a large kettle and combined the apple with lemon juice and 2 cup of sugar.
  2. Cover it and leave for 1 hour.
  3. Fill a caner half-full of water,add the empty canning jars and bring the water to a boil.
  4. Reduce the heat.
  5. Bring a saucepan of water just to a boil
  6. Reduce the heat and add the jars lids.
  7. Do not boil the lids.
  8. In the apple add the remaining sugar,cinnamon,nutmeg and butter.
  9. Heat uncovered over medium heat,stirring often,until sugar is dissolved.
  10. Bring to a simmer and simmer for 5 minutes,stirring frequently.
  11. Increase the heat to medium-high.
  12. Stirring constantly,bring the mixture to a full rolling boil.
  13. Remove from the heat and skim excess foam from the mixture.
  14. Stir in vanilla and leave the fruit mixture cool for 5 minutes.
  15. Stirring occasionally.
  16. Remove jars from the hot water,draining well.
  17. Fill them with hot fruit mixture,leaving 1/4 inch head space.
  18. Fit seals on tops of the jars.
  19. Screw on the lids firmly.
  20. Lower the jars into the water and add more very hot water so the water is 1-2 inches above the jars.
  21. Bring to a boil.
  22. Cover and boil for 10 minutes.
  23. Remove the jars from the hot water and leave for cool on a rack.
Make about 5 half-pint jars:-

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