Recipe of Speedy Apple Jam (with Jonathan Apples)

Hello everybody, it is Louise, welcome to my recipe site. Today, I will show you a way to make a special dish, Recipe of Any-night-of-the-week Apple Jam (with Jonathan Apples). It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Apple Jam (with Jonathan Apples), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Apple Jam (with Jonathan Apples) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must first prepare a few components. You can have Apple Jam (with Jonathan Apples) using 3 ingredients and 10 steps. Here is how you can achieve it.

Usually apple jam is made by covering the fruit with sugar to draw out the moisture before simmering. I used to use this method, but the color never turned out as nice as I wanted. I thought it was kind of like making caramel from sugar syrup. So I added a creative step. The season for Kougyoku apples is short, and making a large amount of homemade jam is a big job. So I divide the apples into the peel + cores and fruit, add lemon water (1/2 a lemon worth of juice or a little salt added to 1 liter of water) to both, pack into plastic bags and freeze. They keep for at least 10 months (from my experience). For about 1 kg of jam. Recipe by Ojimaya Jinbee

Ingredients and spices that need to be Get to make Apple Jam (with Jonathan Apples):

1. 6 Apples (Jonathan apples)
2. 280 grams Sugar
3. 1 lemon worth Lemon juice

Steps to make to make Apple Jam (with Jonathan Apples)

1. Wash the apples carefully, since the peel will be used too.
2. If you use a peeler you can peel the apples easily. For a small amount of apples, a knife is fine.
3. Cut the apples (700 g) into 8 pieces (or smaller). Cut the cores into half, and remove the stem and bottom end bits.
4. Put the peel and core (totaling about 400g), 1/2 a lemon worth of juice and 800 ml of water in a pan, and simmer over high heat for about 30 minutes. Stir occasionally with a wooden spatula.
5. When the cores have fallen apart and the spatula feels heavy, strain the contents of the pan through a piece of clean muslin (or cheesecloth) to extract the pectin liquid.
6. Add the fruit and 1/2 a lemon worth of juice to the pectin liquid (which should be about 500 g), and simmer over high-medium heat while stirring with a wooden spatula.
7. When the mixture has been reduced by about 2/3, add the sugar in 3 batches 5 minutes apart. If you want the jam to have a longer shelf life, increase the amount of sugar to 500 to 600 g.
8. When simmering the jam, try not to stir it up too much. Shake the pan instead while trying not to crush the fruit for a preserves-type jam.
9. The result is a subtly sweet, pretty apple jam with pink colored jelly surrounding the fruit.
10. Since this recipe only uses a small amount of sugar, it's not suited to keep for a long time. After Step 3, take out the cores and peel, and store the jam in the freezer.

While that is certainly not the end all be all guide to cooking fast and simple lunches it is very good food for thought. The hope is that this will get your creative juices flowing so that you can prepare wonderful lunches for the family without the need to do too much heavy cooking through the process.

So that is going to wrap it up with this exceptional food Recipe of Favorite Apple Jam (with Jonathan Apples). Thanks so much for reading. I'm confident that you can make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!