Here is a fantastic recipe for using up a glut of apples, and making something that has a little bit of a kick in it for your breakfast toast.
I was hesitant at first, but since trying this jam this week I am converted.
- 3 kilos apples
- 3 kilos sugar
- 100g crystalised ginger (available in larger supermarkets)
- Peel and core apples.
- Cover skins and cores with water and boil to a pulp.
- Strain through a jelly bag.
- Return this liquid to the pan and add sugar.
- Stir till dissolved and add chopped apples and ginger and boil till sets – about 1 hour
A few pointers from my experience of making this.
- The reason for boiling up the cores and skins is that they contain the majority of the pectin. Pectin is what holds together fruit, and what will ensure your jam sets, rather than remaining a liquid. Some fruits are high in this and others not. Apples have plenty, but pears as I found out the hard way do not. Hence my pear marmalade did not set, and I had to re-boil with added pectin and lemon juice. Maybe this should be the subject of another blog as I learn’t plenty about this fairly dull liquid.
- You can replace the jelly bag with muslin, but the jelly bag will ensure the liquid is clear and no bits of peel get through into the jam.
- I found that it took quite some time boiling the mixture before getting to the setting point, so leave plenty of time or use recommended jam making equipment rather than regular pots and pans.
- I was also scared that the ginger flavour would not come through. I ended up adding more ginger (nearer 200g, which is what it is sold as) to the mixture. I recommend you taste the mixture and decide exactly how much ginger to add.
- Finally my mixture went a dark red, which is contrary to the green of the apple and the yellow of the ginger. I assume this is the sugar, but could be wrong.
Many thanks to Gillian Painter for the recipe