Elite life

Apple Jam Recipes


Apple Jam 1

7 cups Apples, peeled and cored
6 cups Sugar
1/4 cup Lemon Juice
1 tsp Cinnamon
Cooking Instructions:
Before you start, make sure that all the apples have been thoroughly washed, peeled and cored. Slice up the apples finely and place in a large saucepan over a high heat. Add the sugar, lemon juice and cinnamon while stirring continuously. Let the mixture boil for about half an hour until thickened, removing any scum that may rise to the surface. Pour the mixture into jam jars, seal and store away.
Apple Jam 2

1 kg cooking Apples (Seb)
750 grams Sugar (Cheeni)
2 cups Water
2 teaspoons Lemon (Nimbu) juice or 1/2 teaspoon Citric acid
Cooking Instructions:
Peel, core and cut the apples into slices, cook in water until tender. Add sugar and lemon juice or citric acid and stir on a hot fire until jam sets when tested. Cool a little and pour into sterilised jars and cork tightly. Serve after one day.
Apple Jam 3

12 medium-sized cooking apples, about 4 lbs.
8 c. sugar
1 lemons, rind and juice
3 tbsp. ground ginger
4 whole cloves, tied in cheese cloth
Cooking Instructions:
Peel and slice apples. Combine apples, sugar, lemon rind and juice and spices in a heavy kettle. Heat to boiling, simmer until set, about 2 hours, stirring frequently. Do not add water. Remove from heat.
Apple Jam 4

2 med. apples, cored & peeled
1 1/2 c. sugar
1 tsp. lemon juice
Cooking Instructions:
Combine apples and sugar in medium bowl. Microwave at HIGH until apples are tender, 3 to 5 minutes. Beat softened apple mixture with electric mixer until well blended. Microwave at high until mixture is slightly thickened, 3 to 4 minutes, stirring once during cooking time. Stir in lemon juice. Pour into prepared jars, seal and refrigerate.
Apple Jam 5

2 cups water
3 lbs tart apples, cored,peeled and chopped
7 1/2 cups sugar
1 1/2 teaspoons allspice
2 teaspoons cinnamon
1/4 cup lemon juice
1/2 bottle liquid pectin
Cooking Instructions:
In a blender combine water and apples and puree. You will need to do this in batches. Measure 5 cups of the puree and pour into a large stainless or enamel pot. Add the sugar, spices and lemon juice. Place on high heat, stirring constantly until a full boil is reached. Boil hard for 1 minute. Remove from heat, stir in pectin, skim off foam and ladle into jars, leaving 1/2 inch head space. Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet. Adjust times for higher levels.
Apple Jam 6

6 c. fruit
1 pkg. MCP pectin
1/4 c. lemon juice
2 tsp. cinnamon
1 tsp. allspice
1 tsp. cloves
8 1/2 c. sugar
Cooking Instructions:
Peel, core, slice and cook enough apples to crush and have 6 cups fruit (about 8 medium apples). Mix together all ingredients except sugar and bring to a boil. Add sugar and boil hard 4 minutes. Pour in hot sterile jars.
Apple-Ambeer Jam

2 limes
1 orange
2 1/4 lb. tart apples (5-6)
4 c. sugar
1 c. water
Cooking Instructions:
Cut ends from limes and orange and cut each in half lengthwise. Cut each half into 3 lengthwise wedges. Remove center pith and slice each wedge crosswise into thin wedges. Place in pan and add water. Cook over medium heat until tender. Peel apples and core and cut into small pieces. Add to pan with citrus. Add sugar. Bring to boil and cook until thickened. Pour into sterilized jars and seal.
Apple and Blackberry Jam

1 kg /2.2 lb Blackberries
360 ml/12 fl.oz. Water
375 g/13 oz Cooking Apples, peeled and thinly  Sliced
1.3 kg/3 lb Granulated Sugar
Cooking Instructions:
Prepare the jars. Place the blackberries and half of the water in a saucepan, bring to the boil then reduce the heat and simmer until tender. Meanwhile, place the apples and the rest of water into another very large saucepan, bring to the boil then reduce the heat and simmer until soft. Add the blackberries to the cooked apple together with the sugar, and cook over a low heat, stirring constantly, until the sugar has dissolved. Bring to the boil and continue to boil for 15 minutes. Test for a set. Remove from the heat and stand for 10 minutes. Ladle jam into hot jars, cover and label.
Apple-Blackberry Jam (no Sugar)

3 Granny Smith or other firm, tart apples (1 1/4 lb.)
1 can (12 oz.) unsweetened apple juice concentrate
1 lb. blackberries
2 sprigs of fresh bruised mint, optional
Cooking Instructions:
Peel, quarter and core apples. Dice them coarsely and combine in a 4 quart saucepan with the apple juice concentrate. Bring juice to a boil. Turn heat to simmer, cover and cook for 10 minutes. Add blackberries. Return the heat to simmer, cover and cook for 5 minutes. Uncover the pot. Turn heat up to medium high and reduce the liquids. Cook until a spoon drawn across the bottom of the pan causes a hissing sound. This will happen within 10 minutes. Remove jam from the heat. Crush the mint and add to the hot jam. Steep for 5 minutes or until the mint scant is noticeable. Remove mint and spoon the jam into hot, sterilized jars and screw clean caps on tightly. Process in a boiling water bath (with water covering the jars 1 inch over the tops) for 10 minutes.
Apple-Cherry Jam

1 (16 oz) frozen unsweetened pitted tart cherries
1 med. apple, cored and finely chopped
1/4 c. lemon juice
5 c. sugar
1 (3/4 oz.) pkg. powdered pectin
Cooking Instructions:
Finely chopped frozen cherries, reserving juice. In 8 to 10 quart saucepan put chopped fruit (3 cups), juices and apple and lemon juice. Add pectin and mix well. Bring mixture to full rolling boil, stirring often. Boil hard for 1 minute. Remove from heat and quickly skim off foam with metal spoon. Ladle into hot 1/2 pint jars, leave 1/4" top, wipe rims. Boiling water bath 15 minutes (water boils).
Apple, Pineapple and Lemon Jam

1 1/2 kg apples, Granny Smith
1 pineapple
5 lemons
2 sugar (caster)
Cooking Instructions:
Peel, core and slice the apples. Peel, core and chop the pineapple. Grate zest from lemons and reserve juice. Place fruit in a large heavy based saucepan with the lemon rind and juice. Simmer gently for about 15 minutes or until fruit is tender. Add the sugar to the fruit, stirring until dissolved. Bring to the boil rapidly for about 15 minutes or until setting point is reached. Spoon into warm sterilised jars and cover. Keeps for 3-4 months.
Blackberry and Apple Jam 1

2 lbs. cooking apples
2/3 c. water
1/2 c. lemon juice
2 lbs. blackberries
4 lbs. sugar
Cooking Instructions:
Peel, core and slice apples. Put apples in saucepan with water and lemon juice, simmer about 10 minutes until tender. Add the blackberries and sugar and cook, stirring constantly, over low heat until sugar is dissolved. Bring to a boil and boil rapidly until the setting point is reached. Pour into warm sterilized jars and seal immediately.
Blackberry and Apple Jam 2

1 k (1 lb 3 oz) of blackberries
350 g (12 oz) of apples (eating apples, windfalls are fine)
White granulated sugar
Cooking Instructions:
Core and roughly chop the apples (skin on). Put the apples, cores and blackberries in a large preservaing pan or large heavy bottomed saucepan. Add just enough water to cover and simmer until soft. Sieve the softened fruit and weigh the pulp. Add 450g (1lb) of sugar for each 450 g (1 lb) of sieved pulp. Put pulp and sugar into a large heavy bottomed saucepan (or preserving pan) and heat very gently until the sugar has dissolved. Bring the jam to the boil and continue to boil very rapidly for about 8-10 minutes until the jam reaches setting point. When the jam has set, carefully pour into warm, sterilised jars, using a ladle or small jug. Cover the jars with tight fitting screw-top lids, or waxed disks and cellophane pot covers. Label when cold and store in a cool, dark place, away from damp.
Blueberry Apple Jam

1 apple
1 lemon
1 pt. blueberries
2 1/4 c. sugar
1/2 tsp. cinnamon
Cooking Instructions:
Peel apple and grate into large pan. Grate yellow from lemon then squeeze juice in pan. Add blueberries and sugar. Lightly crush berries. Bring to simmer over medium high heat. Stirring constantly, skim any foam that rises to surface. Reduce heat until jam reaches sheeting. Boil until jam consistency.
Apple and Elderberry Jam

3 lbs elderberries
2 lbs apples
4 lb sugar
Cooking Instructions:
Clean the elderberries, remove stalks and place berries into a large pan. Cook very gently until juice begins to seek out of the berries, then increase the heat and simmer gently for 30 minutes. Core and peel the apples, and cut into slices os small chunks. Add a little water to a pan, add the apples and cook gently over a medium heat until the apples are soft and pulpy. Pour the apples into the pan containing the berries, and stir well to mix the fruits. Add the sugar, and stir occasionally until all the sugar is dissolved. Bring to the boil and keep boiling until the jam will set when tested. Pour into prepared jars and seal whilst still hot.
Greengage and Apple Jam

2 lbs. stoned greengages
1 Ib. cooking apples (when peeled and cored)
¼ pt. water, 3 lbs. sugar
Cooking Instructions:
Put fruit in pan with water, simmer till soft; add sugar, stirring till dissolved; boil steadily to set; pot and cover at once. If greengages are very ripe, allow apple to cook for short time first.
Apple and Ginger Jam 1

3 lbs. cooking apples
2 C. water
Juice and peel of 1 lemon
1/2 t. ground ginger
1/2 t. cinnamon
3 lbs. sugar
4 T. fresh ginger grated
1 package pectin
Cooking Instructions:
Peel, core and dice the apples. Place apples, water, lemon juice and peel, ground ginger and cinnamon in a pan. When apples are tender, add pectin and bring to a boil. Add sugar and the grated ginger. Cook rapidly until mixture is thick and reaches a temperature of 221 degrees F. on a thermometer. Let set for 5 minutes and then ladle it into sterilized jars. Process for 10 minutes in a water bath. Cool and label.
Apple and Ginger Jam 2
4 lbs apples
1 pint of water
3 lbs sugar
4 oz preserved ginger in syrup
1 teaspoon of ground ginger
5 tablespoons of ginger syrup 
Cooking Instructions:
Peel, core and slice the apples. Place the apples in a pan, and the peel and core to one side. Add the water, ground ginger and ginger syrup to the pan and apples. Put the cores and peel in a muslin bag, tie it well, and add it to the pan. Put the pan on the stove and simmer gently until the apple is soft and pulpy. Remove the bag of peel etc and squeeze it over the pan to extract all the juice. Mash the apple mix with a spoon,or for a fine puree, use a kitchen blender. Chop up the preserved ginger and add it, with the sugar, to the pan. Cook slowly,stirring all the time until the sugar has dissolved. Bring to the boil, and continue boiling until setting point is reached. Pour into warm jars and seal.
Maple Apple Jam 1

16 c. peeled, chopped apples
1 1/2 c. pure maple syrup
2 c. apple cider
1 tsp. cinnamon
1 tbsp. lemon juice
Cooking Instructions:
Combine all ingredients in a large kettle. Bring to a boil. Continue to boil until mixture thickens, about 10 minutes. The jam is ready when it beings to hold shape when dropped into a cold plate. Remove from heat and skin off foam. Ladle into hot, sterilized half-pint jars, leaving 1/2 inch head space. Seal. Process in a boiling water bath for 5 minutes. Cool undisturbed for 12 hours.
Maple Apple Jam 2

3 qts. finely chopped apples
6 c. sugar
1 c. maple syrup
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. nutmeg
1/4 tsp. cloves
Cooking Instructions:
Combine all ingredients in a pot. Bring to a boil and cook rapidly, stirring constantly, until mixture comes off spoon in a sheet. Pack hot into jars leaving a 1/4 inch space at the top. Process 10 minutes in a boiling water bath.
Mulberry and Apple Jam

1.4 kg (3 lb) mulberries
450 g (1 lb) apples (prepared weight)
600 ml (1 pt) water
1.6 kg (3.5 lb sugar)
Cooking Instructions:
Wash the mulberries and simmer them in half the measured water until they are soft. Peel, core and slice the apples, weigh them and simmer gently in the remaining water until they are really soft and pulped. Combine the mulberries and the apples and add the sugar. Stir until this is dissolved and then boil the jam until setting point is reached. Pot and cover in the usual way.
Pear and Apple Jam

1 pt. diced pears
Grated rind of 1 lemon
3 1/2 c. sugar
1 pt. diced apples
Juice of 1 lemon
Cooking Instructions:
Combine all ingredients and heat, stirring constantly until sugar is dissolved. Boil rapidly until mixture is thick and clear. Cool slightly. Pour into sterile jars and seal.
Rose Hip and Apple Jam

3 lb. rose hips
1 lb. apples
5 c. honey
2 tbsp. lemon juice
3 c. water
Cooking Instructions:
Wash the rose hips and remove stems and flower ends. Peel apples and cut into quarters. Place rose hips and apples into an enamel or stainless steel saucepan. Simmer until both are very tender. Strain through a sieve, reserving liquid. Return pulp and liquid to the saucepan. Add honey and blend well. Bring to hard boil. Boil 15 minutes, stirring constantly. Pour into sterilized canning jars or jam jars. If using jam jars, pour 1/4 inch melted paraffin on the tops. Seal.
Rose Hip Apple Wine Jam

3 cups plump, ripe rose hips
3 tart medium red apples
5 cups water
1 cup dry white wine (Chardonnay or Sauvignon Blanc)
3 rounded tsp. Fruit-Fresh or ascorbic acid (3 Tbs. lemon juice may be substituted)
6 1/2 cups sugar (exactly)
5 drops red food coloring (optional, may be needed if hips are orange in color)
1 package (1 3/4 oz.) powdered Sure-Jell or other powdered fruit pectin
Cooking Instructions:
Place cleaned and trimmed rose hips, cored and chopped apple (peeling is not necessary), water, wine, and Fruit-Fresh into a large pot. Boil until apple is soft and the hips begin to split (15-20 min). Crush fruit and hips and boil a bit longer. Remove from heat and process in a blender or food processor. Strain away solids. This should yield about 5 cups of juice. If not, add additional wine to make 5 cups. Return juice to a clean pan, add food coloring (if desired), and bring to a rolling boil. Continue boiling for 5 minutes. Stir in Sure-Jell and bring back to a full boil (one that cannot be stopped by stirring). Add sugar and bring back to yet another full boil. Stirring constantly, boil 1 or 2 minutes longer. Remove any foam as necessary. Ladle into sterilized jars to within 1/4 inch of the rim. Cap and band jars immediately, then turn jars upside down for 10 minutes to insure the solids don't settle to the bottom of the jar. Clean the sides of the jars when cool to the touch. Label and date.


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