So this was my first attempt ever of making apple jam or any kind of jam at home. And it turned out amazing! I don’t think anyone at my home is ever going to reach for those store bought jams now ;except maybe a blueberry one (since blue berries are not easily available in India 🙁 …)
You know how when you have a long outstation trip planned, for the days preceding that you are on a fridge cleaning spree. Well, this jam was an outcome of that. My mum was after us for finishing the apples. There were a kilo of them. And I kept saying yes I’ll eat them, maybe tomorrow, in the evening…..but I never did end up eating them. In the end, the day before leaving I decided to make apple jam with them. Mom thought I had gone mad. But it turned out amazing, yeh!
For this jam, I followed my nani’s recipe. My father used to stay I’ve got my creative side from nani. She is the most creative and adventurous person I have ever known. She still keeps trying new recipes and craft activities!
I am glad I’ve started this blog, and here’s preserving one of her recipes forever….
- 1 kilogram Apples (nice ripe ones)
- 500 grams Sugar
- 1/2 cup water
- 1/4 cup lemon juice
- 1/2 teaspoon cinnamon powder
- Peel and cut apples into little squares
- In a non-stick pan, add water, the chopped apples and cook on medium heat till apples are almost cooked.
- Use a fork to check if the apples have softened.
- Turn off the heat and use a potato masher to mash them (Alternatively you can also cool them a bit and use a food processor to pulse them. I didnt do this since I didn't want my jam to be too smooth and have a little texture)
- Once the apples are properly mashed, add the sugar, lemon juice and cinnamon powder and turn on the heat to medium.
- Keep stirring until the sugar is all melted. You will have to keep stirring so to not let the sugar stick on the bottom of the pan and to keep it from caramelizing. Also make sure that the mixture does not come to a boil before all of the sugar has dissolved.
- Once the sugar has dissolved, bring the mixture to a boil. The mixture should thicken and bubble. Keep stirring to avoid caramelization. This process took me about 15 minutes.
- To check whether jam has completed cooking, drop a little pea sized amount on a plate and tilt the plate. The jam should slide forward easily as a whole mass (water should not slide forward before the jam)
- If it passes this test, turn off the heat and pour the jam while still hot in sterilized glass jars.
- Leave the jam to cool overnight and then store it in a refrigerator.
The amount of cinnamon you want to use depends on your preference, I found the amount I used (1/2 tsp) to be perfect. There was a slight cinnamon flavor without it taking over the whole flavor of the jam. I used my homemade cinnamon powder made with these cinnamon sticks. Hence mine might have a more powerful flavor then store bought.
Try the previous recipe- Potato, Beetroot and Carrot Cutlets