Tag Archives: apple

Ginger and Apple Jam

Ginger and Apple Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 2kg (4lb 7oz) peeled and cored cooking apples
  • 700ml (1¼ pits) water
  • 1.5kg (3lb 5oz) sugar
  • 300g (10½ oz) finely chopped preserved ginger
  • 5ml (1tsp) of powdered ginger
  • 3 average size lemons
Instructions
  1. Peel and core the apples until you have 2kg of apple flesh.
  2. Cut the apple into slices and place in a preserving pan.
  3. Put the cores and peel into a muslin bag and place that in the preserving pan.
  4. Add the water and simmer gently until the apples and soft and pulpy.
  5. Remove and discard the bag of peel and cores.
  6. Use an electric blender or beater to reduce the cooked apple to a puree.
  7. Add the sugar, ginger and the juice from the lemons to the pan and mix well with the apples.
  8. Heat and stir well until all the sugar is dissolved.
  9. Bring to the boil and allow to continue boiling until it reaches setting point.
  10. Transfer to warmed and sterile jars, then seal well.
 

Fig and Apple Jam

Fig and Apple Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 1.5kg (3lb 5oz) peeled and cored cooking apples
  • 500g (1lb 2oz) dried figs
  • 750ml (1¼ pints) water
  • 1kg 2lb 3oz) sugar
  • 2 small lemons
  • 7ml (1 rounded teaspoon) mixed spice
Instructions
  1. Remove all stalks from the figs, then chop them into small chunks.
  2. Peel and core the apples, weigh out 1.5kg (3lb 5oz), and place in a preserving pan.
  3. Add the chopped figs, the water, the juice of both lemons and the spice.
  4. Bring to a simmering boil until all the fruit is slushy and thick, and the water content has been reduced by about one third.
  5. Reduce the heat so the jam is no longer boiling, then add the sugar whilst stirring constantly.
  6. Make sure all the sugar is dissolved then bring back to a good boil.
  7. Boil until setting point is reached.
  8. Transfer to warmed and sterile jars.
  9. Seal well
 

Cranberry and Apple Jelly

Cranberry and Apple Jelly
Author: 
Recipe type: Jelly
Cuisine: British
 
Ingredients
  • 1kg of cooking or sweet apples
  • 1kg of cranberries
  • 1.25l of water
  • sugar
Instructions
  1. Roughly chop the apples - don't peel or core them.
  2. Put the fruit and the water in a preserving pan and cook slowly for about an hour.
  3. Transfer the pan contents to a fine muslin bag and allow to drip over a container.
  4. Leave for about an hour or until juice no longer drips from the bag. DO NOT squeeze the bag - this will force pulp through and produce a cloudy liquid.
  5. Measure the juice collected and place it in a clean preserving pan.
  6. Bring the juice to the boil.
  7. Add 500g (1lb 2oz) sugar for every 600ml (1pint) of juice.
  8. Keep on a medium heat and stir well until all the sugar has dissolved.
  9. Bring to a brisk boil and keep it there for about 10 minutes or until setting point is reached.
  10. Transfer to warmed and sterile jars, and seal well.
Notes
For a deeper colour to the jelly, add the sugar before boiling the juice- the longer cooking time deepens the colour.
 

Blackberry and Crab Apple Chunky Jam

Blackberry and Crab Apple Chunky Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • Crab Apples (peeled, cored and chopped roughly)
  • Blackberries (twice the weight of the apple pieces)
  • Sugar (A little less than the combined weight of the two fruits
  • For example...
  • 1lb apple chunks
  • 2lb blackberries
  • 2.5lb sugar
Instructions
  1. Peel and core the apples, removing any bad parts.
  2. Cut the apples into rough slices about 1 to 2 cm (1/2 inch) across
  3. Float the blackberries in cold water to remove dust and debris, then remove any remaining stalks and unpleasant looking berries.
  4. Place the apple slices and blackberries into a preserving pan.
  5. Add the sugar and slowly heat the pan, stirring all the time.
  6. When the sugar is dissolved and the pan contains a liquid rather than dry fruit chunks, keep stirring but do not allow to boil until the apple pieces have taken on the colour of the juice and feel rubbery when you try to bend them.
  7. Bring to the boil ,remove any scum that appears on the surface, and test for setting straight away.
  8. When a sample of jam sets, pour the jam into prepared jars.
Notes
Crab apples are very high in pectin so this jam can often set as soon as it reaches boiling point.
 

Blackberry and Apple Jam II

Blackberry and Apple Jam II
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 1 kg (2lb) blackberries
  • 350g (12 oz) apples (any type will do)
  • water
  • granulated sugar
Instructions
  1. Core and roughly chop the apples. Cutting into quarters or smaller is fine, and don't remove the skin.
  2. Put the apple and blackberries in a large preserving pan . Add the apple cores in a muslin bag and add just enough water to cover the fruit and simmer until soft.
  3. Remove from the heat and push the soft fruit through a sieve to remove skin, bits of core you missed and pips.
  4. Weigh the sieved pulp and return it to the pan.
  5. Add 450g (1lb) of sugar for each 450g (1lb) of sieved pulp.
  6. Heat gently until all the sugar has dissolved, then bring to the boil.
  7. Boil hard for about 10 minutes or until the jam reaches setting point.
  8. Pour into hot prepared jars and seal tightly.
 

Blackberry and Apple Jam (Seedless)

Blackberry and Apple Jam (Seedless)
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 450g (1 lb) cooking apples
  • 450g (1 lb) blackberries
  • 1.8kg (4 lb) sugar white
  • 300ml (½ pint) water
Instructions
  1. Remove debris such as leaves from the blackberries.
  2. Peel and core the apples, cut into chunks. Keep the peel and cores.
  3. Put the cores and peel into a muslin bag, tie it closed and place it in the preserving pan.
  4. Cut the apples into chunks.
  5. Add the apples, blackberries and water to the preserving pan, and cook until the apples are soft.
  6. Remove the muslin bag and discard the contents.
  7. Strain the mixture through a sieve to remove the blackberry pips and then return the mix to the preserving pan.
  8. Cook on a low heat and slowly add the sugar whilst stirring. Continue to stir until all the sugar is dissolved.
  9. Bring back to the boil and boil hard until setting point is reached.
  10. Pour into sterile warm jars and seal immediately.
 

Blackberry and Apple Jam

 

Blackberry and Apple Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 900g (2bs) blackberries
  • 450g (1 lbs) apples
  • 1.4kg (3 lbs) sugar
Instructions
  1. Peel and core the apples, removing any bad parts.
  2. Cut the apples into rough slices
  3. Float the blackberries in cold water to remove dust and debris, then remove any remaining stalks and unpleasant looking berries.
  4. If you are squeamish, check for tiny maggots, but actually this isn't necessary as they will be few and far between, and you'll never know in the final jam. Its nothing when you think of what goes into a shop bought burger!
  5. Place the apple slices and blackberries into a preserving pan.
  6. Add the sugar and slowly heat the pan, stirring all the time.
  7. When the sugar is dissolved and the pan contains a liquid rather than dry fruit chunks, bring the pan to the boil.
  8. Continue boiling the jam, and removing any scum that appears on the surface.
  9. When a sample of jam sets, pour the jam into prepared jars.
 

Bilberry and Apple Jelly

Bilberry and Apple Jelly
Author: 
Recipe type: Jelly
Cuisine: British
 
Ingredients
  • 1kg (2lb 3oz) apples
  • 1kg (2lb 3oz) bilberries
  • 1l (1¾ pints) of water
  • sugar
Instructions
  1. Chop the whole apples roughly- do not bother to peel or core them.
  2. Place the fruit and water in a preserving pan and cook slowly for about an hour.
  3. Transfer the pan contents to a fine muslin bag and allow to drip over a container.
  4. Leave for about an hour or until juice no longer drips from the bag. DO NOT squeeze the bag - this will force pulp through and produce a cloudy liquid.
  5. Measure the juice collected and place it in a clean preserving pan.
  6. Bring the juice to the boil.
  7. Add 400g (14oz) of sugar for every 600ml (1 pint) of juice.
  8. Keep on a medium heat and stir well until all the sugar has dissolved.
  9. Bring to a brisk boil and keep it there for about 10 minutes or until setting point is reached.
  10. Transfer to warmed and sterile jars, and seal well.
Notes
For a deeper colour to the jelly, add the sugar before boiling the juice - the longer cooking time deepens the colour.
 

Apple Marmalade

Apple Marmalade
Author: 
Recipe type: Marmalade
Cuisine: British
 
Ingredients
  • 1.4kg (3 lb) apples
  • 1 large orange
  • 1kg (2lb 3oz) cups granulated sugar
  • 30ml (2 tablespoons) lemon juice
  • 340ml (11 fl oz) water
Instructions
  1. Put the lemon juice and a little of the water in a bowl.
  2. Wash, peel and core the apples.
  3. Cut the apples into thin slices and drop into the lemon juice and water.
  4. Slice the orange very thinly, then remove pips and quarter the slices.
  5. Place the remaining water in a pan and bring to the boil.
  6. Add the sugar, lemon juice and the fruit.
  7. Keep boiling well and stir constantly to make sure the sugar is fully dissolved.
  8. Keep at a rolling boil and stir constantly until the mix thickens and reaches setting point.
  9. Pour into hot sterilized jars.
  10. Seal well.
 

Apple Juice Jelly

Apple Juice Jelly
Author: 
Recipe type: Jelly
Cuisine: American
 
Ingredients
  • 1 litre (1.75 pints) of apple juice
  • 60ml (2 fl oz) lemon juice
  • 800g (1lb 12oz) sugar
  • 40g (1½ oz) of powdered fruit pectin
Instructions
  1. Add the apple and lemon juices to a large pan.
  2. Add the powdered pectin, stir well, then allow the mixture to rest for about 2 minutes or until the powder is all dissolved
  3. Place the pan on the stove and bring to a strong boil.
  4. Add the sugar, stirring all the time, and keeping the mix boiling. Once all the sugar is added and dissolved , continue to boil hard for another 2 minutes, removing any scum from the surface with a wooden spoon.
  5. Pour into hot sterilized jars, then seal.
  6. Makes up to 1.8l (3 pints) of jelly