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Apple jam recipe from of 07-11-2015 [Updated on 12-06-2017]
Apple jam is one of the most classic homemade jams, perfect for filling pies, desserts and to be eaten on rusks for breakfast. After preparing the first tranche of apple jam, I immediately prepared the other, it was too good not to give jars to my mom and my grandmother. So if this afternoon you want to do a little grandma duck and prepare some preserves for the winter, I invite you to try this recipe and let me know what you think, I'm thrilled;) Happy Saturday friends and see you next recipe
How to make apple jam
Wash, peel the apples and remove the core
Then slice them and put them in a bowl with the lemon juice
Put the apples in a saucepan and add the brown sugar, fresh grated ginger and cinnamon
Stir and start cooking
After about 30 minutes, when the apples are "undone", blend everything with the blenderThen do the saucer test (that is, pour a teaspoon of jam on an inclined saucer and check the density). If it is ready, turn off the heat, otherwise continue cooking until the desired consistency is obtained.
Put in the sterilized jars (here the guide on how to sterilize the jars) Then, put the lid on, turn the jars upside down and wait for the jam to be completely cold
Once ready, keep the jars in the pantry or use your apple jam right away
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5 Sep 2006. I made a really good quince jam. for mine . with 1/2 liter of water and 1/2 liter of white wine? i juice of. I am a fan of new technologies, communication and cooking recipes. . details
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15 Sep 2010. We prepare this sweet apple jam perfect for. Ingredients: 2, 5 kg of apples (better if renette), 1 kg of granulated sugar, juice of 2. Tags: jam, recipe, recipes, cooking, jams, apples,. details
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How to make apple jam
Wash the apples under running water (1). Peel them with a knife or potato peeler (2). Cut them into cubes and collect them in a pot with high sides (3).
Add a squeeze of lemon to prevent the apples from turning black (4). Stir with a spoon, add the brown sugar and leave to macerate for at least 30 minutes (5). Stir again and add some water (6). Start cooking over low heat with the lid on.
Turn frequently and remove the skimmer if it forms on the surface (7). After about an hour of cooking, blend with the blender (8) and cook a little longer. After sterilizing the jars and checking the consistency of the jam, pour the boiling jam into the glass and turn over to create the vacuum (9).
INGREDIENTS FOR THE APPLE JAM:
2kg of apples
500g of sugar
the juice of two lemons
1 cinnamon stick
HOW TO PREPARE THE APPLE JAM:
In a large pot, we begin to cut 2kg of apples (more or less 10 apples) into cubes, previously washed and peeled.
With the help of a juicer, squeeze the juice of two lemons and add it to the diced apples.
We add 500g of sugar to rain. If you want you can also use cane sugar in the same quantities.
Finally, add half a glass of water.
We flavor the apple jam with a stick of fresh cinnamon, if you want you can replace it with powdered ginger or with a spice that you like best.
With the help of a wooden ladle, mix well all the ingredients previously added.
We transfer the pot to the fire and let the jam cook over high heat for 40-45 minutes. We mix from time to time.
We take 5 glass jars, they need to be cleaned and sterilized. Pour the still boiling apple jam inside with the help of a spoon.
We vigorously close the jars with the lids and turn them upside down until they are completely cold, in this way the vacuum will be created inside each jar. After the time has elapsed, turn the jars again in the right direction, take a large pot and insert the jars. Using a cotton cloth, avoid them banging together, fill them completely with water and let them boil for 20 minutes. In this way the jam will last two years.
Try the apple jam yourself and let me know what good you will prepare! If you liked the recipe, share it with your friends! Soon!
Wash and dry the apples, then remove the thin peel with the help of a potato peeler or a knife and the cores.
Then divide them into chunks and gradually sprinkle them with lemon juice. Transfer them to a pot containing half a glass of water.
Turn on the medium burner, cook the apples for 20 minutes, stirring often.
At the end of the time, add the cinnamon and a cup of hot water. Stir using the silicone spatula. Cover the pot and continue cooking for another 15 minutes on a very low heat
Jar the jam
At the end of cooking, immediately transfer the jam into a - & gt sterilized glass jar. Close and screw tightly then turn over to create the vacuum.
Allow to cool then transfer the jar to a cool and dark place
The apple jam is ready.
It keeps for about 2 months (once opened, consume it within 1 week)
Apple peels and cores are very useful for preparing & # 8211 & gt & gt Homemade Fruttapec suitable in the preparation of many jams made with fruit stingy with pectin such as strawberries, cherries and blueberries
Jam, Jam, Compote differences
even if we are used to calling every fruit preparation in a jar with the name of jam, in reality, based on the type of fruit used and the sugar, we can know that:
It is called jam when the product is based on citrus fruits and sugar
It is called jam when the product is based on fruit (excluding citrus fruits) and sugar
It is said composed when the product is based on fruit, water, lemon and aromas (therefore without sugar, the only sweetener used should be the one that contains the fruit itself or the chosen aroma, but if a type of fruit is used low in sugar, ok with the addition of sugar but in very low quantities, even better would be to use natural sweeteners)
So to specify - & gt the sugar-free apple jam presented in this article is actually equivalent to apple compote, but if I had called it that I would have had to omit & # 8220 without sugar & # 8221 and my purpose is to elaborate and write recipes without sugar, also underlining it in the title.
Apple Jam - Recipes
In a large pot, boil the water and then add the quince to which you have removed the stem. When their peel begins to crack, remove them from the heat, let them cool a little, peel them, remove the seeds and pass them through a vegetable mill. Keep the water from their cooking.
Then dissolve the sugar in some of the water kept aside (about 200 ml) and cook until it has become transparent it will take about 5 minutes. Add the quince puree, stir and cook over low heat until the quince has taken on a nice garnet red color and the jam has gelled.
Immediately remove from the heat and let it cool for about 10 minutes and, if needed, skim again with a skimmer before pouring it into the lukewarm and perfectly clean jars.
Close them immediately with the still hot jam and keep in a dry and dark place until use.
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Apple and lemon jam recipe | Throw away the pasta
29 Jul 2009. Recipe to prepare apple and lemon jam, very good and particular. 400 gr of untreated lemons 900 gr of renette apples 500 gr of sugar. Easy cooking: ricotta and polenta cake. November 17, 2010. details
Peel the Apples Renette Melinda, remove the core and cut into cubes.
Squeeze the lemon.
Put the diced apples, lemon and brown sugar and cinnamon in a saucepan and mix then let it macerate for About 30 minutes.
Turn on the heat and cook over very very low heat for about 45 minutes, stirring constantly so that it does not stick to the bottom of the pot.
Once the jam will be ready you can proceed to put it in the jars.
Wash the jars very well in boiling water for 20 minutes then remove them from the water with tongs and dry them with a clean cloth.
Put the apple and cinnamon jam in the jars while still hot and close them.
Turn the jars upside down and let them cool completely.
When they are completely cold, take the jars and wrap them in a tea towel then put them back in a pot with water and boil for another 20 minutes.
In this way you will see that the vacuum has formed and you can keep the jam in the pantry for 2 or 3 months.
If it weren't created the vacuum you will have to consume the jam within a week.
VARIANTS AND ADVICE
Cooking the jam for so long you will see that the apples will naturally fall apart but you can also mash them with a fork during cooking.
If you fail to create the vacuum consume the jam within a week.
If there is liked the recipe of apple jam and cinnamon maybe you might also be interested in my other recipes created with MELINDA.
Published by Alessandra - 08 December 2016
2 kg whole quinces
1,300 kg sugar
n. 2 lemons
Wash the quinces, peel them, cut them into four pieces each, remove the core and put them in a container with water acidulated with the lemon juice to prevent them from blackening.
Drain the quinces, put them in a pot and pour a glass of water.
Cook over low heat for about 40 minutes, stirring often.
To check the cooking, check with a fork if the quinces are easy to stick.
After cooking, pass them with a vegetable mill or immersion blender. Put the apple sauce back on the heat and add the sugar.
Cook, stirring constantly, for about 20 minutes, and in any case until the mixture has the consistency of jam.
Allow to cool and pour into sterilized and hermetically sealed jars or, alternatively, pour the jam on a surface sprinkled with icing sugar and spread it to a thickness of 1.5 cm. Allow to cool and cut into large cubes. In this way we will obtain the quince.
Apple and onion jam
In Tuscany there is a wonderful little place, La taverna del pian delle mura. Among the wonderful things we ate, the children were thrilled in front of the cheese platter. For me it was the classic break from the rule. The cheeses were accompanied by apple jams. Below you will find one of the two that we liked the most and that I wanted to do at home:
Apple and onion jam
1,100 kg of chopped apple pulp
800 g of sugar
400 g of onions
Pour the apples dressed with the lemon juice into a saucepan, alternating them with the sugar and leave to rest all night, covered. This will help prevent the fruit from sticking during cooking.
The next day, slice the onions finely and add them to the apples. Put on the fire and cook until they become transparent. At this point, blend the jam with the hand blender and continue cooking until the desired consistency is reached. To check the density of the jam you usually put a little jam on an inclined saucer if it coagulates quickly and if it leaves a sticky layer on the plate after removing it with your finger, then it is ready. In the case of the jam in question, the pectin contained in the apples makes it thick and firm.