Every year we always seemed to be unprepared for the apples falling in our garden, for a long time we’ve been talking about trying to do something with them rather than just composting the fallen fruit. Last years crop was very poor but this year was looking a lot better.
So armed with our fruit picker we collected as much as we could and looked at Jam recipes for a easy turnaround into something storable. The Autumn apple recipe we used was at www.allrecipes.co.uk.
Makes: 3 (340g) jars apple jam
- 1.35kg cooking apples – peeled, cored and sliced
- 600ml water
- 3 large lemons, zested and juiced
- 1 pinch ground cinnamon
- 1 pinch ground nutmeg
- 6 whole cloves
- 1.10kg to 1.35kg granulated sugar
In a large preserving pan over a medium heat, combine the apples, water, lemon juice and zest and spices. Cook and stir for 90 minutes until the apples have reduced and are soft and mushy.
We modified the recipe for 1/2 of the batch and added raspberries.
Gently boil the jam until the setting point is reached. Check this by putting a drop of the jam onto a cold plate and pushing it with your finger; if it wrinkles it is ready.
Sterilising the jars and lids is important so look up how to do this, we used Jamie Oliver’s video on Youtube