Apple jam is an awesome spread ,which is mild in flavour as well as with soothing colour. Homemade jams are always rich in taste, due to the usage of fruits and natural colour. It is preservative free and non-synthetic . Here I have used fruit as a whole /with skin.
Normally Apple turns out sour when you cook /boil . To avoid the sour taste, first I used baking technique , pureed , sieved and proceeded to make jam with the added mild cinnamon flavour.
It was a real hit and tasted really good and texture also turned out great. Usage of fruit skin gave the pinkish hue to the end product.
How I did –
Apple – 1 kg
Sugar – ¾ kg
Cinnamon – 1 or 2 pinches
Lemon – ½
-Wash Apples, dice ,remove seed part and arrange in a baking dish.
-Bake this in a 170°C pre-heated oven for 15 minutes at first.
-Remove, flip those apple pieces and continue further 15 minutes.
-After 30 minutes, check the doneness. If it is soft, well cooked ,remove it.
-If it is not done, bake for further 5 or 10 minutes.
-When it is cool, add a little water and churn in a juicer by adding 1 or 2 cups of water.
-Sieve ,discard the roughage ( fibre as well as outer skin remains)
-Put this pulp in a thick bottomed kadai, add sugar, cinnamon powder and cook until it is done.
-To check the doneness, take some water in a small bowl, drop the cooked mixture in it, immediately it should form a thick mass. If it dissolves, then you should proceed cooking.
-When it is done, add lemon juice and cook for 2 minutes
-Remove from the fire and cool completely and pour it into a glass bottles to set.
– Store this in a clean, dry bottle and refrigerate.
-If you prefer sweeter jam add 1 kg sugar and adjust the quantity of sugar according to your need.
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