Apple and Clove Jam

Apple and Clove Jam
Recipe type: Jam
Cuisine: British
  • 1.5kg (3lbs 8oz) crab apples
  • 8 cloves
  • 5 ml (2 tsp) citric acid
  • 500ml (18fl oz) water
  1. Cut the crab apples into small chunks. Do not peel or core the apples before cutting them.
  2. Put the cut apples, the cloves, the citric acid and the water into a preserving pan. Note how much of the pan is covered by the mixture.
  3. Cook on a low heat until the apples are mushy and form a pulp.
  4. Continue to cook gently until the mixture has been reduced by about one third.
  5. Remove from the heat and rub the mixture through a fine sieve to remove the hard skins, fibrous bits and pips.
  6. Clean the preserving pan.
  7. Weigh the sieved pulp and return to the pan.
  8. For every 0.5kg (1lb 2oz) of pulp, add 350g (12oz) of sugar to the pan.
  9. Cook on a low heat, stirring well, until all the sugar has dissolved.
  10. Bring to the boil and keep it there until setting point is reached.
  11. Transfer to heated and sterile jars, and seal well.

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