Blog Archive

Friday, 9 September 2011

Apple and Cinnamon Jam

This is the jam recipe that I give the link to in the previous post.  I changed the recipe slightly, I had no all spice so I just replaced this with cinnamon instead.  
I also adjusted the amounts, there is enough to make to approx two jars, depending on size. 
the supplies

250kg/ 2large cooking apples
75ml water
1/2 tsp lemon juice
1/2 to 1tsp cinnamon
1/2tsp nutmeg
10g dark brown soft sugar
Start by putting your jars on a baking tray and stick it oven at 100'c to sterilize jars.

Next peel, core and chop the apples, I chopped them straight over the scales so I can keep an eye on the amount. 

Combine the apples, water and lemon juice to the saucepan, cover and simmer for 10 mins.

Add jam sugar, keep stirring while bringing to the boil 

keep stirring and boil for 1min 

add cinnamon, nutmeg, and brown sugar.

as soon as the sugar is dissolved, remove from heat.

take your jars out of the oven and fill.

don't forget your waxed paper!!

lid and label! 
Tip try to lid your jams asap as the heat will vacuum seal the lid and keep all the germs out.

I only tried the jam after it had cooled later 
 and it was a bit runny. So this evening
 1 got one of the jars and emptied it back into the saucepan and boiled for another couple of minutes.

I forgot to mention that you can check the runnyness by putting a blob on a plate and pushing the jam with your finger, if it has set when u remove your finger its ready.

I had some on toast and it was yummy!
 Only things I would change: 
I would cut the apples a bit smaller next time
just let it cool slightly and give it stir before filling jars to stop all the apples from raising to the top like mine did.

I think these will have to go into the hamper!


1 comment:

  1. YUM! Ive never heard of this kind of jam but it sounds amazing!