Apple Jam

[peanut]

Has anyone made Apple Jam?
I've never come across it but can't see why it wouldn't be yummy. I think I might give it a go.

[burnie]

I had a similar thought about Gooseberry ice cream, why had no-one made it, so I did and it was minging, I think there's a reason why somethings are not made lol.

[greenishfing]

I think I have seen a recipe for blackberry and apple jam somewhere on the web. I tend to just make apple and blackberry/strawberry/raspberry jelly.

[peanut]

I had a similar thought about Gooseberry ice cream, why had no-one made it, so I did and it was minging, I think there's a reason why somethings are not made lol.

Oh no really! Gooseberry ice cream sounds delicious!

[peanut]

I think I have seen a recipe for blackberry and apple jam somewhere on the web. I tend to just make apple and blackberry/strawberry/raspberry jelly.

Yes, Blackberry and apple is a known one to me, but not just apple on its own. I've seen a few recipes for it online so might give it a go.

[nickdub]

We make apple jam most years - Mrs Nick made about 20 jars of it last week. I often have it on toast instead of marmalade.

[peanut]

We make apple jam most years - Mrs Nick made about 20 jars of it last week. I often have it on toast instead of marmalade.

Oh fantastic! I shall definitely give it a go then. Thank you

[ameno]

Apple jam is very nice. You need to peel the apples, though, as the skins become rather tough on cooking. May be a good idea to reserve the peel and the cores and put them in a jelly bag, tie it off, and put that into the jam pot, so that the pectin cooks out of them into the jam, but then you can remove them and throw them away easily afterwards.

[Bren In Pots]

We make apple jam most years - Mrs Nick made about 20 jars of it last week. I often have it on toast instead of marmalade.

Nickdub can you either post the recipe MrsN uses or a link please there's so many recipes out there and that one must be good to keep making it.

[mothhawk]

I've never made apple jam because apples are a bit bland on their own, but I often use them to bulk out soft fruit jams (and help them set), such as raspberry, blackberry, and strawberry. I purée the apples rather than leaving them as pieces and you really can't taste them. I also sometimes make apricot jam with dried apricots and apples. That's delicious.

[nickdub]

Pretty simple really, I often make it rather than my wife :-

1) peel the apples (Bramleys for preference)
2) cut off small pieces of the flesh into a saucepan
3) Add a decent amount of sugar, depending on how sweet you want it (you can always add more later, so go stingy if unsure)
4) Heat slowly until the apple softens, stirring with a wooden spoon (it will burn if you get it too hot too quickly)
5) sterilise your jars and lids in a hot oven
6) Ladle the jam into the jars when you are happy its cooked, use wax circles if you have them or a bit of butter.
7) screw on lids immediately, be careful not to burn your hands.

[Bren In Pots]

Thanks for posting the recipe Nickdub

[MarkPelican]

I make apple jelly which you use like redcurrant jelly for chicken & pork but I've never made apple jam - doesn't sound the right combination of textures & taste to me.

[nickdub]

You're very welcome Bren. For those who are having trouble imagining what this jam is like, just think of the apple sauce which people sometimes eat with roast pork.

[MarkPelican]

You're very welcome Bren. For those who are having trouble imagining what this jam is like, just think of the apple sauce which people sometimes eat with roast pork.

Yes, but would you eat it on bread? It doesn't feel right to me, but with a glut of apples we have to try something.