Why is there no such thing as apple jam?!
Answers:
Actually, if you ever see a jar of jam labelled "Mixed Fruit" you'll find that it's contents list shows it contains about 80% apple, even though it's a red jam !
Apple Jam IS available of course only it's sold as "Apple Sauce" to go with (mainly) pork dishes!.Www@FoodAQ@Com
Apple Jam IS available of course only it's sold as "Apple Sauce" to go with (mainly) pork dishes!.Www@FoodAQ@Com
Here is a recipe for apple jam -
Ingredients:
* 4 lbs (1!.8 kg) crab or cooking apples
* 2 pints (1200 ml) water
* Stick cinnamon or a few cloves or strips of lemon rind
* 1 lb (450 g) of sugar per pint of juice obtained!.
Method:
* Wash the apples and wipe!. Cut into quarters but do not remove the skin or core!.
* Put the fruit into a pan with the water and the cinnamon, cloves or lemon peel tied in a piece of muslin!.
* Stew until the fruit is pulpy!.
* Test for pectin!.
* Remove the flavouring ingredients!.
* Turn into a jelly bag and leave to strain overnight!.
* Measure the juice and heat in a pan!.
* Add 1 lb (450 g) warmed sugar to each pint juice, stirring until all the sugar has dissolved!.
* Bring to the boil and boil rapidly until the jelly sets when tested!.
* Remove the scum!.
* Pot and seal whilst still hot!.Www@FoodAQ@Com
Ingredients:
* 4 lbs (1!.8 kg) crab or cooking apples
* 2 pints (1200 ml) water
* Stick cinnamon or a few cloves or strips of lemon rind
* 1 lb (450 g) of sugar per pint of juice obtained!.
Method:
* Wash the apples and wipe!. Cut into quarters but do not remove the skin or core!.
* Put the fruit into a pan with the water and the cinnamon, cloves or lemon peel tied in a piece of muslin!.
* Stew until the fruit is pulpy!.
* Test for pectin!.
* Remove the flavouring ingredients!.
* Turn into a jelly bag and leave to strain overnight!.
* Measure the juice and heat in a pan!.
* Add 1 lb (450 g) warmed sugar to each pint juice, stirring until all the sugar has dissolved!.
* Bring to the boil and boil rapidly until the jelly sets when tested!.
* Remove the scum!.
* Pot and seal whilst still hot!.Www@FoodAQ@Com
Mrs Beeton had a recipe:
APPLE JAM
INGREDIENTS - To every lb!. of fruit weighed after being pared, cored, and sliced, allow 3/4 lb!. of preserving-sugar, the grated rind of 1 lemon, the juice of 1/2 lemon!.
Mode - Peel the apples, core and slice them very thin, and be particular that they are all the same sort!. Put them into a jar, stand this in a saucepan of boiling water, and let the apples stew until quite tender!. Previously to putting the fruit into the jar, weigh it, to ascertain the proportion of sugar that may be required!. Put the apples into a preserving-pan, crush the sugar to small lumps, and add it, with the grated lemon-rind and juice, to the apples!. Simmer these over the fire for 1/2 hour, reckoning from the time the jam begins to simmer properly; remove the scum as it rises, and when the jam is done, put it into pots for use!. Place a piece of oiled paper over the jam, and to exclude the air, cover the pots with tissue-paper dipped in the white of an egg, and stretched over the top!. This jam will keep good for a long time!.
Time - About 2 hours to stew in the jar; 1/2 hour to boil after the jam begins to simmer!.
Average cost, for this quantity, 6s!.
Sufficient - 7 or 8 lbs!. of apples for 6 pots of jam!.
Seasonable - Make this in September, October, or November!.Www@FoodAQ@Com
APPLE JAM
INGREDIENTS - To every lb!. of fruit weighed after being pared, cored, and sliced, allow 3/4 lb!. of preserving-sugar, the grated rind of 1 lemon, the juice of 1/2 lemon!.
Mode - Peel the apples, core and slice them very thin, and be particular that they are all the same sort!. Put them into a jar, stand this in a saucepan of boiling water, and let the apples stew until quite tender!. Previously to putting the fruit into the jar, weigh it, to ascertain the proportion of sugar that may be required!. Put the apples into a preserving-pan, crush the sugar to small lumps, and add it, with the grated lemon-rind and juice, to the apples!. Simmer these over the fire for 1/2 hour, reckoning from the time the jam begins to simmer properly; remove the scum as it rises, and when the jam is done, put it into pots for use!. Place a piece of oiled paper over the jam, and to exclude the air, cover the pots with tissue-paper dipped in the white of an egg, and stretched over the top!. This jam will keep good for a long time!.
Time - About 2 hours to stew in the jar; 1/2 hour to boil after the jam begins to simmer!.
Average cost, for this quantity, 6s!.
Sufficient - 7 or 8 lbs!. of apples for 6 pots of jam!.
Seasonable - Make this in September, October, or November!.Www@FoodAQ@Com
Apples are usually used with other fruits like apple & blackberry or apple and raspberry jams because apples provide pectin needed to set the jam!.Www@FoodAQ@Com
-apples are very common and last long (unlike berries)
-usually people make applesauce instead
-apple jam would be different than other jams, different textureWww@FoodAQ@Com
-usually people make applesauce instead
-apple jam would be different than other jams, different textureWww@FoodAQ@Com
there's a recipe here!.
http://www!.cookitsimply!.com/recipe-0010-!.!.!.Www@FoodAQ@Com
http://www!.cookitsimply!.com/recipe-0010-!.!.!.Www@FoodAQ@Com
I would have thought apple jam on its own would be flavourless, I guess if it was apple and Cinnamon jam it would be better!.!.!.not sure!. Plus I guess the texture is a bit funny!.!.!. Www@FoodAQ@Com
cuz you cant like take an apple and just start squishing up on your toast!.Www@FoodAQ@Com