Saturday, 17 October 2009

Celebrating Autumn: And All That Jam...

So I live near this botanical garden, which is in fact a big park, and no one pick up the apples from the trees in there ... anyway, long story short: I had a few spare apples on my hands. I am not the biggest fan of jams, jellies, marmalades etc. but the apples were a bit too sour to eat them like just like that - so jam it is. The recipe below was taken from Polish newspaper but then considerably modified and adjusted by me.

The recipe for Spicy Apple and Ginger Jam (For roughly1,5l of jam):

1kg apples
300g of ginger (or less if you don't like the jam too spicy)
500g sugar (or less if you don't like your jam too sweet)
1 table spoon of dried ginger
a few cloves
3 table spoons of cinnamon
(you can also add vanilla or cardamom - depends on your taste)

1. Peel and cut the apples removing the seeds and put it in a large pot
2. Peel and cut ginger and add to apples
3. Add 0,5l water and boil until soft (around an hour). Don't boil it too hard and consider adding more water if you see there is not enough left in the pot (don't overdo it or you'll make the jam too watery)
4. Add spoonfuls of sugar and stir. Add as much sugar as you think is necessary for your taste.
5. Add the spices and stir - let it boil for another 10 min.

If the jam comes out too watery you can either boil it longer until the water steams away or you can add a bit of jelly fix powder.

Ginger has the tendency not to get entirely soft during boiling - if you prefer you can put the apples and ginger into food processor before cooking or use hand blender after.

6. Put the warm jam into clean jars. Screw the tops tight and boil the jars in hot water for 10 minutes - the jam is now pasteurized and can keep in closed jars for up to one year.

This jam is ok for sandwiches, waffles and crumbles but I also like to add it to my black tea.

Let me know if you tried this recipe and what came out of it!

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