Apple Jam (with Jonathan Apples)
Apple Jam (with Jonathan Apples)

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, apple jam (with jonathan apples). It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Apple Jam (with Jonathan Apples) is one of the most popular of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. Apple Jam (with Jonathan Apples) is something which I have loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can have apple jam (with jonathan apples) using 3 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Apple Jam (with Jonathan Apples):
  1. Get 6 Apples (Jonathan apples)
  2. Make ready 280 grams Sugar
  3. Make ready 1 lemon worth Lemon juice
Steps to make Apple Jam (with Jonathan Apples):
  1. Wash the apples carefully, since the peel will be used too.
  2. If you use a peeler you can peel the apples easily. For a small amount of apples, a knife is fine.
  3. Cut the apples (700 g) into 8 pieces (or smaller). Cut the cores into half, and remove the stem and bottom end bits.
  4. Put the peel and core (totaling about 400g), 1/2 a lemon worth of juice and 800 ml of water in a pan, and simmer over high heat for about 30 minutes. Stir occasionally with a wooden spatula.
  5. When the cores have fallen apart and the spatula feels heavy, strain the contents of the pan through a piece of clean muslin (or cheesecloth) to extract the pectin liquid.
  6. Add the fruit and 1/2 a lemon worth of juice to the pectin liquid (which should be about 500 g), and simmer over high-medium heat while stirring with a wooden spatula.
  7. When the mixture has been reduced by about 2/3, add the sugar in 3 batches 5 minutes apart. If you want the jam to have a longer shelf life, increase the amount of sugar to 500 to 600 g.
  8. When simmering the jam, try not to stir it up too much. Shake the pan instead while trying not to crush the fruit for a preserves-type jam.
  9. The result is a subtly sweet, pretty apple jam with pink colored jelly surrounding the fruit.
  10. Since this recipe only uses a small amount of sugar, it's not suited to keep for a long time. After Step 3, take out the cores and peel, and store the jam in the freezer.

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