Apple Jam
Apple jam is a thick, fruit-based spread made by cooking chopped or grated apples with sugar and an acidic ingredient like lemon juice. Unlike apple jelly, which is clear and made only from juice, apple jam retains the fruit pulp, giving it a rustic, chunky, or semi-smooth texture.
Can be spread on toast, croissants or used as a topping for doughnuts, pies or incorporated into cakes.
30min
Easy
Not spicy
Ingredients
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Preparation
Sterilize glass jars and their lids by boiling them in water for 10 minutes. Remove them from the water and let them air dry.
Peel the apples.
Cut them into quarters. Remove the firm part containing the seeds.
Cut them into small pieces.
In a large saucepan, add the apples, the sugar, the lime juice the lime zest and the vanilla liquid (optional). Mix well.
Taste the apples. If they are not too sweet, you can add sugar.
Leave to marinate for 3 hours.
Add the water and let it boil over low heat, stirring well until the sugar dissolves.
Cover and simmer for 25 minutes, stirring regularly. Be careful not to let the jam burn. Add a little water if necessary. Cooking time may vary depending on the amount of fruit added and its firmness.
Optionally add the cinnamon sticks halfway through cooking.
Remove any foam that forms on the surface at the end of cooking or regularly.
Optionally, add the agar-agar and cook for another 5 minutes. This ingredient helps the jam solidify.
Check the cooking time by pouring a few drops onto a cold plate, then tilting the plate. If the drop solidifies slightly, the jam is ready. If not, continue cooking for a few minutes, watching carefully.
Remove from heat.
Then take a potato masher and gently mash the fruit (or use an immersion blender) until you get the desired consistency.
Let stand for 10 minutes.
Pour the jam into the prepared sterilized jars, leaving a 6 mm headspace. Clean the edges and seal the jars. Turn them upside down and let them cool completely at room temperature.
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