:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/JUkHtysc8aKcS-vV8rOl/3ea62ee2f043de8b4ac8e4d828c6c3.png "Recipe for baked apple jam")
Source: Pixabay : 3938030
Recipe for baked apple jam
I've perfected this recipe over the years and find it especially fitting for the cooler months when apples and winter spices are so commonly used. The combination of roasted apples and warm spices creates a jam that evokes the comfort of home. A kitchen full of aromatic scents, and the end product on a fresh piece of bread is simply irresistible.
Ingredients
- 1 kg Apples (I prefer Boskop for their wonderful flavor and firmness after cooking)
- 250 g Gelling sugar two to one
- 1 squeezed lemon
- 1 TL ground cinnamon
- 1⁄2 TL ground nutmeg
- 1⁄4 TL clove powder
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Directions
To make the baked apple jam, start by washing and coring your apples. I leave the skin on as it contains additional pectins that help the jam to thicken. Cut the apples into small cubes.
Place your sliced apples in a large saucepan and add the lemon juice. This adds acidity and prevents the apples from turning brown.
Next, sprinkle the gelling sugar (2:1) over your apples and leave to stand for about 20 minutes until the sugar has dissolved and forms a kind of syrup with the apples.
Now is the time for the spices. Mix the cinnamon, nutmeg and clove powder into the apples. I recommend starting with the specified amount and then adding more later if necessary.
Slowly bring to the boil and stir continuously. Leave the mixture to simmer for approx. 45 minutes until the apples are soft and the jam has thickened. At this point, it is very important to keep stirring as the jam can burn very easily.
Pour the hot baked apple jam into sterilized jars, seal them immediately and then turn them upside down to create a vacuum. Leave the jars to cool and store in a cool, dark place. A wonderful sweet spread for a festive breakfast.
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