Apple Jam (with Jonathan Apples)
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
Apple Jam (with Jonathan Apples)
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
Cooking Instructions
- 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.
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