Apple Jam for Winter
Description
A simple way to make a batch for later. For jam, avoid winter apple varieties; early and mid-season ones that cook down well are better. Don’t rush to throw away the peel—simmer it in water so the pectin in it transfers into the liquid, and cook the jam in that. I photographed it while it was still hot, so I couldn’t show you how thick it gets, but after a day it becomes simply magnificent! You can reduce the sugar if the apples are sweet and fully ripe. Sterilize the jars in advance using any convenient method, and the lids as well. Shall we begin? Store in a cool, dark place.
Instructions
- 1
Step 1
Prepare the apples, sugar, and water. Let's get started!
- 2
Step 2
Peel the apples and remove the cores.
- 3
Step 3
Sprinkle the apples with sugar, shake the pot, and set aside for now.
- 4
Step 4
Place the apple peels in a saucepan, add water, and simmer for 10–15 minutes.
- 5
Step 5
After 15 minutes, drain the liquid; you can discard the peel.
- 6
Step 6
Pour the apple cooking liquid into the pot with the apples. Bring to a boil and cook for 1 hour; during this time the apples will soften and the moisture will evaporate. Stir regularly so the jam does not burn.
- 7
Step 7
Now purée the apple jam with an immersion blender. I always (just in case) transfer it to another saucepan so that if anything has burnt, it stays on the bottom and doesn’t get into the jam.
- 8
Step 8
Purée, then bring the jam to a boil and simmer for about a minute.
- 9
Step 9
Spread the apple jam into sterile jars. Seal the jars. The yield of the finished jam depends on how much it is cooked down.
- 10
Step 10
Happy preserving!