Apple jam

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Apple jam
« on: November 16, 2010, 12:48 »
Have been given a large quantity of cooking apples and fancy making a load of Apple jam.
I was going to add ginger to give the jam a bit of a 'bite', but as I have used ginger in a few jams I have made recently, I fancied adding something different.
Anyone got any suggestions as to what I can add instead of the ginger, just to give the jam that bit extra taste/bite.
Thanks barb.



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Re: Apple jam
« Reply #1 on: November 16, 2010, 13:32 »
I used to make a lot of apple jam years ago. I added cinnamon or mixed spice near the end of cooking, sometimes sultanas too. Great standby for mini apple tarts and with cheese, or under a sponge for a quick pud.


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Re: Apple jam
« Reply #2 on: November 16, 2010, 15:37 »
Stick cinammon/a few cloves/strips of lemon rind all work well.
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Re: Apple jam
« Reply #3 on: November 16, 2010, 16:15 »
at the weekend, I made chilli apple jelly, that has a bite  :ohmy:

1.5 kg apples, chopped (including cores and peel)
750ml water
750ml vinager (I used cider vinager)
15 chillies chopped

bring the above to the boil then simmer for about half an hour then pour the pulp into a muslin cloth and leave it over a pan for the juice to drip through (don't press it, just let gravity do the work) Dispose of the pulp and measure the juice. You need to add 400gm sugar for every half litre of juice, then boil as you would for jam making. As the jam reaches the setting point, add another 15 chopped and deseeded chillies and take the mix off the heat. Bottle as you prefer.

It's lovely with cheese and crackers  :)
There's more comfrey here than you can shake a stick at![/img]

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