Despite the rainless Danish Summer the apple trees in my garden are booming with apples. So as a first step in preserving some of the many apples for later use I decided to make some apple jam from my Ingrid Marie apples using my jam recipe book as inspiration with a few modifications.
In the recipe on apple jam in this recipe book the core of the apple as well as the apple peel in added into a muslin bag, which I can find no explanation why to do so. The natural fruit pectin from the apple is not locate in the apple core, the fruit pectin is located in the entire apple, so I did not see the need to place neither the core nor the peel of the apple in such a muslin bag, so therefore I did not that.
I also decided to add the water, lemon juice, lemon peel and ground ginger into the cooking pan first, so this liquid mixture hopefully could reduce the browning of the apple boats, so I right after the apple cutting could place the apple boats here.
Apple & ginger jam: - 8 glasses
- 1.4 kg apples - washed, cored, peeled and cut into smaller boat shapes
- 600 ml water
- 2 organic lemons - zest and the juice
- 1 teaspoon ground ginger
- 125 g crystallised ginger - finely chopped
- 1.4 kg sugar
- Add water, lemon juice and zest and ground into the cooking pan.
- Prepare the apples by washing them, removing both core and peel and finally cutting the apple into small boat shapes. Place the apple boat in the liquid in the cooking pan.
- Put the cooking pan on the stove, heat up the content, so the apples are simmering.
- Let the apple simmer until the apple boat are tender and starts to cook out.
- Prepare the jam glasses either by heating up in the oven or adding boiling water to them.
- Add the sugar and chopped crystallised ginger into the fruit mass and stir until it is dissolved.
- Bring the jam to a rolling boil and boil hard until the setting point is reached. Stir the jam frequently.
- Test of set after 5 minutes using the flake test.
- When the setting point is reached, remove the pan from the heat and leave it to stand for approx. 5 minutes. As the jam settles, push any scums from the surface of the pan to the side and remove it with a metal spoon. The purpose for the waiting step is well to build viscosity in jam, so the fruit pieces will be trapped inside the jam inside of be going to the top of jam.
- Gently stir the jam after the resting time and pour it into the prepared glasses, fill the glasses up to the brim. Remove any scum for the surface of the jam using a tea spoon. Close the glass with a lid.
- Leave the glass upright and disturbed to cool and set.
- Store at ambient temperature.
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