Hello estimated and estimated! Welcome to Paulina Kitchen. Today a sweet and tasty recipe summons us: apple jam. One of those genius of creation that in addition to delight in its flavor and texture is an excellent way to take advantage of apples all year.
That unctuous texture, that sweetness that is combined with just acidity is practically a grandmother's hug , but that comes in spoon. Making a homemade apple jam is an art, a work that requires patience, attention and some tricks that we are going to reveal in this note.
In addition, we will share all the secrets and advice to have the desired consistency , and other ways to prepare it for the most creative. In the end, and as always, they will find an easy apple jam recipe , with simple ingredients, but with a spectacular result. To the kitchen!
Content table
About apple jam
Apple jam is not just a canned, it is a sweet delicacy that our ancestors used to preserve the taste of fruits for months. In times where modern conservation methods did not exist, jam was an intelligent (and delicious) way to ensure the taste of fruit throughout the year .
With the passage of time, homemade apple jam was gaining ground not only for its flavor, but also for its ease of preparation . Today, it is still a star recipe , especially in the autumn months, when apples are at their best.
In addition, unlike other fruits, the apple has a pectin naturally, which facilitates that the mixture thickens without adding chemicals.
5 characteristics that make apple jam unique
- Versatility: It can be eaten alone, smeared in a toast of oat bread apple cake filling , or even in apple puree , to accompany meats.
- Balanced flavor : Apple jam has the right amount of sweetness and acidity , ideal for those who do not want a sugar pump.
- Perfect texture : The natural pectin of the apple helps to achieve that texture that extends like a dream about a toast of hot French bread.
- Economic : apples are quite accessible fruits, which turns this jam into a friendly pocket option.
- Durable : well preserved can last months in the pantry , ready to rescue us at any time of sweet crawling.
How to make apple jam
Making homemade apple jam is not complicated, but like every work of art, it has its science. good quality apples are needed . If you can get fresh and seasonal apples, better.
- The apple variety also matters: the most acidic, such as the Granny Smith (green apple) , tend to give better results and also provide a special touch to the jam.
Another key is sugar. The usual proportion is a kilo of sugar per kilo of fruit , but if we prefer something less sweet, the amount can be reduced, but taking care not to lower it too much, since the sugar also helps to keep the jam.
Finally, let's not forget the cooking time of apple jam. Patience is key here. You have to let the mixture boil over low heat for at least 45 minutes, and stir eventually so that everything is perfectly integrated.
Without pelar apple jam: Why not?
For those who prefer the apple with shell, for practicality and for the fiber contribution, there is good news. They can make the apple jam without peeling. In fact, apple peels help the jam thickens even more.
- In addition, not peeling the apples, the fiber is preserved.
The trick here is to make the apples very well wash before cooking them . Once the jam is cooked, if the texture of the shell does not convince us, you can pass through a papurés or process it to make it softer.
What do we use lemon in apple jam
- The lemon brings acidity : which balances the sweetness of the fruit and gives it a fresh touch.
- Thickness: Citric acid of the lemon also helps the pectin be activated better, that is, that the apple jam thickens faster and is with a perfect consistency.
- Keep: lemon also acts as a natural preservative , preventing the jam is spoiled early.
What is put to the jam to thicke?
As we mentioned before, the apple pectin plays a key role . However, if less rich pectin apples are used (such as Fuji or Gala), extra help may be needed. the lemon trick comes into play or even the addition of commercial pectin .
Another option is simply to let the jam cook for longer . When the water evaporates, the mixture will be thickened naturally . If we have patience, this is the most natural and effective method!
4 different ways of making homemade apple jam
- With mascabo sugar: it will give a deeper and more caramelized flavor to the jam.
- With spices: add cinnamon, nail, ginger and even pepper, can give you a different and very autumnal touch.
- With other types of fruits: apples can be combined with pears, quinces or even grapes, to obtain a more complex flavor.
- Without added sugar: For a healthier version and suitable for people with diabetes, you can reduce the amount of sugar or replace it with natural sweeteners such as stevia or sucralose .
8 more tips for a perfect apple jam
- Choosing apples well: varieties such as the Granny Smith or Reineta are ideal for its acidic flavor and high pectin content.
- Do not exceed sugar: although it is tempting, too much sugar can cause the jam to be too thick .
- Wash the apples well if they are going to be used with skin: this is a fundamental step to make an unpeeled apple jam .
- Use a wide pot: the larger the evaporation surface, the faster the jam will thick.
- Stir with love: it is not necessary to be attached to the pot, but do it go around every so often to prevent the jam from sticking or burns .
- Choose the consistency : If a softer apple jam you can use a hand blender (mixer) to crush the apples once cooked. For a more rustic texture , the pieces are simply left as they are.
- Try the cooking point with a cold dish: place some jam on a cooled plate. If by tilting the jam does not slide fast, it is ready.
- Sterilize the jars well: To keep it for months, the bottles have to be well sterilized. A quick option is to sterilize them in the microwave or let them boil 10 minutes in water.
Follow on Instagram ( here )
and on YouTube that I upload new recipes every week ( click here )
Apple jam recipe
Yields: 3 to 4 medium jams of jam
Preparation time: 1 hour and 15 minutes
Ingredients
- 1 kilo of apples
- 750 grams of sugar
- 1 lemon juice
- 200 ml of water
How to make step -by -step apple jam
- Wash apples well and peel them or if preferred, leave them without peeling. Cut apples into small pieces, removing the heart. Place in a large pot along with the sugar, lemon juice and water.
- Cooking over medium heat, frequently stirring so that the sugar does not stick to the bottom, until apples soften and sugar is completely dissolved. This process will take about 20-25 minutes.
- Once the apples are tender, reduce the heat and let the mixture over low heat. If a soft texture is preferred, process them or pass them through a strainer.
- Continue cooking for about 30 to 40 minutes, or until the mixture starts thickening. Try the cooking point with the trick of the cold plate (see above). Remove the fire jam and let it rest for a few minutes.
- Fill in previously sterilized jars with the still hot jam, leaving approximately 1 cm of space in the upper part. Close the bottles well and cover them until you hear the "click" to seal them in the void.
- Let the bottles cool completely before saving them in a cool and dark place.
