Recipe and photo by Grimgrains, released under the Creative Commons BY-NC-SA-4.0 license.
Chunky Apple Jam
Servings: 2
Preamble
This is a derivative work, adding only the nutrition data found at the end. The original page, if it is still available, contains illustrations and recipe notes not (yet?) mirrored here, so I recommend checking it out at least once, especially if you intend to make this recipe!
This page was generated from an LWL file generated from a YAML file generated from HTML. The source files and code for most of that process can be found at my grimgrains-yaml project page, with the rest being a function of my wiki engine.
This derivative work is likewise released under the Creative Commons BY-NC-SA-4.0 license.
Ingredients
apple (900 g)
lemon juice (60 ml)
natural brown sugar (900 g)
cardamom (4 pods)
Directions
Prepare clean 2-3 230 g (8 oz, 1/2 pint) glass canning jars. It not necessary to pre-sterilize the jars since they'll be processed for 10 minutes or longer in a boiling-water canner afterwards.
Peel, and cut the apples into cubes, around 900 g (or 8 cups) 's worth. Toss the apples cubes into a bowl with 60 ml (4 tbsp) of lemon juice. Add (2 cups) of natural brown sugar (we used demerara, but feel free to use the sugar of your choice) and mix well. Cover bowl, and let the mixture sit in a cool place for a minimum of 4 hours, or overnight. This rest period will allow the liquid to be pulled from the apples, and will ensure that the apples keep their shape to get a chunky-style jam.
There should be plenty of liquid in the bowl with the apples. Strain apples from the liquid. This is your syrup. Reserve the apples. Pour the syrup into your jam pot, and bring it a boil. Add the cut apples to the pot, along with 4 crushed cardamom pods (optional, but delicious). Reduce heat to medium-high and cover the pot, cook for 30 minutes. Stir mixture often to prevent scorching.
Jam will thicken, and apples will soften. After the 30 minute mark, I like to squish the apples with a potato masher a bit if they haven't softened enough. Once mixture is thick enough, turn off heat and transfer to jam jars (see instructions in above text to see how to check for jam doneness). Leave 6 mm (1/4 in) of space at top of jar, and using the tip of a knife, or a chopstick, pop out as many air bubbles as you can.
It's possible to refrigerate and eat the jam right away, but if you want the jar to last longer it is necessary to process the jars in a boiling water canner. To do this, bring a large pot of water to a boil, add the jam jars with enough water to cover them, and those living at 0 - 305 m (0 - 1,000 ft) ought to boil the jars for 10 minutes (see above notes for altitude adjustments). Turn heat off, but leave jars in pot for an extra 5 minutes. Transfer jars to counter-top over a dishtowel, let cool. Once cooled, they're ready to store. Ideally, eat within 12 months.
