Apple Jam

[Florence Fennel]

Has anyone ever made apple jam please?

[Small pumpkin]

No, but you’ve inspired me! I found some promising looking recipes on All recipes uk.
Would of put a link up, but every time I do the link always does something odd.

[veggiechicken]

I've made apple jelly and apple and mint jelly. I tried apple butter once - it was like sludge.

[Scarlet]

I have, and I didn't think it was that good. I never made it again. Though I've mixed apple with blackberry and that's delicious.

[muckdiva]

Yes, I like it but it’s even better if you add some chopped dried apricots to it - you end up with something akin to apricot conserve; totally yummy.

[Can the Man]

I’ve not but my mam used to make the most fantastic crab apple jelly when I was small, would have it on my sandwich’s going to school. I am sure there is a recipe in one of her old cook books. My mam died 2 years ago aged 89 and was one of the best jam and jelly makers you could ever meet.

[Nicos]

The French add cinnamon, vanilla and a large splosh of apple brandy!
Delish!

I've seen recipes in the past for caramelised apple jam too.
I think it's about boosting the flavour?

I tend to only make apple jelly and use it as a baked for chilli jelly, mint jelly etc.
But....I have made melon and apple jam and that is absolutely stunningly delish!

[Florence Fennel]

I've made apple jelly and apple and mint jelly. I tried apple butter once - it was like sludge.

I didn't like the look of that either Chick, but I've loads of scabby apples and little room in the freezer. It would be a shame to compost them. Anyone tried Pam the Jam's Compost jelly?

[nickdub]

We make apple jam every year - I like it on toast instead of marmalade- aim for a similar consistency as apple sauce but a bit sharper.

[Florence Fennel]

How long does it last though Nick? Most recipes indicate 2 weeks only

[Chestnut]

I have never managed to make apple jam without burning it, but I do rather like apple and ginger jelly ;-)

[SarrissUK]

In Sweden we make apple mash, which is basically a sludge without any texture, but it is delicious

ca 1,25 liter apple mash
Preparation: 20 min
Cooking time: 30 min
Ready in: 50 min

Ingredienser
2 liter peeled and cubed apples or 1.2 kg peeled cubed apples (2 kg whole apples with peel)
0.75 dl water
2 - 3 dl sugar
1 ml ascorbic acid, optional (keeps the mash from going darker. Ascorbic acid is basically vitamin C)
1 ml Sodium benzoate which is basically a preservative. (I have learnt something new today! I never knew this!)

Cook the apples with a bit of water for ten minutes or so, then strain through a sieve or mix with a food processor. Pour it back into the pot, and mix in the sugar (mix the sugar with the ascorbic acid and sodium benzoate, if using). Add more sugar if you want a sweeter mash.
Pour into sterilised jars, and let cool upside down (stores better that way apparently).
Delicious with pork dishes, but also with cereal or in crumbles.

[nickdub]

How long does it last though Nick? Most recipes indicate 2 weeks only

We're usually using it up to about 3 months after making it - good hot jars and lids in the oven, fill 'em up quickly and use some wax circles - then it also helps if you do a Mrs May and spoon any mouldy bits off the top before eating the rest :-)

[Scarlet]

I'm not sure I agree with Mrs Mays scrape it off advice...

I would make apple jelly with them if you haven't got any other fruit to pair them with? Apple on its own is bland. Though I use apples as a base for flavoured jellies ( same as VC) herbs or chilli jelly is lovely. Add a splash of vinegar for a kick.
Rosemary or mint for lamb, sage for pork and I use the chilli jelly with cheese etc too!

I made pear and cinnamon jam once too - but if you have two jars ...raspberry or pear I can guarantee which one would get eaten. I wouldn't bother with it again.

[muckdiva]

Here’s last year’s Apple and Apricot Jam - seems to have kept ok. I based it on a recipe on allrecipes (tried to link but no joy) but it’s basically cooking up apples and dried apricots, juice of a couple of lemons, weighing purée and adding whatever sugar ratio you prefer for jam.