Apple Or Pear Ginger Jam Recipes

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APPLE OR PEAR JAM

Thicker than applesauce, thinner than apple butter, apple jam is its own delight entirely. No food mill or masher is required: Most apples will break down into a thick, glossy mash on their own. The few bits of apple here and there even enhance the texture. Pears work equally well here, but keep in mind that their lower pectin content and acidity levels mean they'll be a touch less jamlike than a batch made with apples.

Provided by Alison Roman

Categories     breakfast, brunch, jams, jellies and preserves

Time 2h

Yield About 4 to 6 cups (4 to 6 8-ounce jars)

Number Of Ingredients 4



Apple or Pear Jam image

Steps:

  • Place a small plate in the refrigerator to chill. (You'll use this later.)
  • In a large, heavy-bottomed pot, cover fruit and any add-ins (see note) with 4 cups/960 milliliters of water. Bring to a strong simmer over medium-high heat. Cook until water is reduced by about 3/4, and fruit is soft and tender (or even falling apart slightly), 20 to 30 minutes.
  • Add sugar and continue to cook, stirring occasionally at first and more frequently as the jam cooks and juices thicken until most of the liquid has evaporated and the fruit has really started to break down, another 30 to 40 minutes.
  • As the jam cooks, the liquid reduces, the sugars thicken and the natural pectins activate. You'll notice the liquid go from a rapid, rolling boil with smaller bubbles to a slow, thick, tarlike boil with larger bubbles: This is the stage at which it's most important to stir constantly along the bottom of the pot to prevent scorching and sticking. (Sugar is heavier than water and will concentrate there, increasing any chance of the fruit burning.) It's also the stage at which splattering may occur, so take care in stirring.
  • When the jam reaches a slow, thick boil, add lemon juice and incorporate any of the add-ins and continue to cook, stirring constantly until the jam has returned to its previously thickened state, about another 5 minutes. At this stage, the jam should look like a coarse, shiny applesauce. But if you'd really like to be sure, spoon a bit of jam onto the chilled plate, return it to the refrigerator and chill for 2 minutes. Drag your finger through it: It should hold its shape on either side without appearing watery or runny. If it doesn't, cook it a few minutes more.
  • Using a spoon or other utensil, pick out any spices or vanilla beans. Divide between jars, leaving 1/4 inch of space from the top of the jar, and seal immediately. Can the jams (see our How to Make Jam guide for more instruction), or store in the refrigerator, using them up within a couple of weeks.

5 1/2 pounds/2.5 kilograms apples or pears, peeled, cored and cut into 3/4 inch pieces (about 4 pounds/1.8 kilograms cut fruit)
Add-ins (optional, see note)
3 cups/600 grams granulated sugar
1/4 cup/60 milliliters fresh lemon juice (from about 2 lemons)

APPLE OR PEAR GINGER JAM

Old Victorian recipe from my grandmother. It works well with pears too if you get a bumper crop. Original was in imperial measure. Ginger can vary in intensity so taste and try before adding. Use as a tangy jam or in tartlets.

Provided by Yppolita

Categories     Apple

Time 1h30m

Yield 9 1/2-10 8 oz. jars.

Number Of Ingredients 5



Apple or Pear Ginger Jam image

Steps:

  • Use a trivet under the pot.
  • Stew the apples gently in 10 fl.oz. water until applesauce consistency (I mash with potato masher).
  • Add 12 oz. by weight of sugar for each pint (20 fl.oz.) of apple sauce and bring to the boil. Simmer lightly.
  • Add the lemon juice and rind.
  • Weigh,rough chop the ginger and add to apples.
  • Bring back to boiling point (caution this scorches easily). Test for set. This is quick because of the natural pectin.
  • Bottle in sterilised jars.

Nutrition Facts : Calories 101.9, Fat 0.3, SaturatedFat 0.1, Sodium 2, Carbohydrate 27.2, Fiber 4.6, Sugar 20.1, Protein 0.5

4 lbs apples, peeled and cored to make 4 lbs
sugar
water
4 -8 ounces preserved gingerroot, rough chopped (ginger in a sticky syrup)
2 lemons, juice and zest of, grated

APPLE JAM

Make up jars of homemade apple jam and gift to friends and family. It's delicious spread simply on toast, or as a filling in your favourite cakes and bakes

Provided by Adam Bush

Time 55m

Yield Makes 2 x 500g jars

Number Of Ingredients 4



Apple jam image

Steps:

  • Put a small plate in the freezer. Tip the chopped apple and caster sugar into a large saucepan along with 350ml of water and bring to a simmer, stirring to dissolve the sugar.
  • Cook gently, stirring regularly, for 30 mins until the apples have collapsed.
  • Stir in the lemon juice, add the cinnamon stick and simmer gently for another 2-3 mins until the mixture is thick and glossy.
  • Remove the small plate from the freezer and drop a little of the mix onto it. Leave for a few seconds - it should be fairly firm. If it's still a little runny, put the pan back of the heat and simmer for another 10-15 mins. Put the plate back in the freezer and test again, it should now be ready.
  • Divide between clean, sterilised jars and seal. Will keep for three months in a cool, dry place. Once opened, chill and use within one month.

Nutrition Facts : Calories 35 calories, Fat 0.1 grams fat, Carbohydrate 8.4 grams carbohydrates, Sugar 8.4 grams sugar, Fiber 0.4 grams fiber, Protein 0.1 grams protein

1kg Bramley apples, peeled, cored and chopped
250g caster sugar
½ lemon, juiced
1 cinnamon stick

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