Apple jam recipes
Our top 3 of 5 Apple jam recipes
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Apple and Ginger Jam
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Apple, Tomato and Chilli Jam
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Blackberry and Apple Jam
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Tips
NOTE: The jars can be sterilised in the microwave by placing a small quantity of water in the jar and heat on High until water has boiled for 2-3 mins. Remove water and jars are ready for filling.
Ingredients
- 250g apples peeled cored and cut into chunks
- 350g castor sugar
- ½ teasp ground ginger
- ½-1ball Preserved stem ginger, finely chopped, optional
- 60ml water
- 5ml lemon juice
Method
- 1. Combine apples, water and sugar in a deep microwaveable bowl.
- 2. Microwave on High until apples are tender, 3-5mins, stirring once during cooking.
- 3. Mix the ground ginger into the softened apple mixture then beat with an electric mixer until blended.
- 4. Microwave on High until mixture is slightly thickened, 3-4mins, stirring once during cooking time.
- 5. Stir in the lemon juice and stem ginger.
- 6. Pour carefully into prepared jars, seal and refrigerate.
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Add commentIngredients
- 1 kg Cooking Apples
- 500 g Onions
- 500 ml Cider Vinegar
- 500g Granulated Sugar
- 2 Green Chillies
- 2 tbsp Mustard Seeds
- 2 tbsp Hot Chilli Sauce
- 1 Cinnamon Stick
- 10 Cloves
- 10 Black Peppercorns
- 1 Dried Red Chilli
- 500g Cherry Tomatoes
Method
- Peel, core and coursey chop the apple. Finely chop the onion, tomatoes (leave the skins on) and chilli. Transfer to a large saucepan or preserving pan.
- Add the vinegar, sugar and mustard seeds. Stir.
- Add the chilli sauce (I use De Bomb which measures 273,000 on the scoville scale!).
- Put the cinnamon stick broken into four, the cloves, peppercorns and dried red chilli in a muslin bag and add to the pan.
- Bring to a boil, stir and then simmer uncovered for 2 hours or until the preserve has the consistancy of jam (no liquid left).
- Transfer to sterile jars and leave to settle for three months minimum to allow flavour to develop and the vinegar to subside.
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1 Comments
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Team MyDish Fri Jul 22 2011 • Reply
Sounds lovely - what region are your blackberries and apples from?
Ingredients
- 4lbs blackberries
- ½ pint Water
- 1½ lbs peeled and cored cooking apples
- 6lbs sugar
Method
- Put blackberries in a pan over a low heat add half the water and stew until tender. Put sliced apples in another pan add the remaining water and cook until just soft.
- Combine the 2 fruits into 1 pan(do a pectin test) if the result is poor boil fruit for another few minutes and test again.
- Add the sugar and stir until dissolved. Then boil rapidly until setting point is reached.
- Make sure not to over boil.
- Pour into hot,dry jars. Fill right to the top.Put on waxed discs immediately. Covers may be put on when jam is either hot or cold. label and store in a cool dark place.
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