Boil, uncovered and stirring often, for about 30-40 minutes until thickened. I wish to preserve for longer storage. Doing away with all the pots, pans and stuff that I feel I have to get out to put jam in jars really prevents me from making it more often. I used a few different resources when researching this topic. Ingredients: 5 (cinnamon .. cloves .. currants .. sugar .. vinegar) 4. I made it today, and it turned out great. I’ve never had apple jam but I’m thinking.. wouldn’t this be wonderful inside a crepe?? Maybe a few shakes of Ginger. Allow it to cool down before adding the lid on top and placing it in storage. The Cardamom gives it a wonderful flavour. Add all the ingredients to a saucepan or pot on medium heat. Thanks for a wonderful and simple recipe from someone with food allergies! Process in a boiling water canner for 10 minutes, adjusting for altitude. Also used 1 lemon and 2 limes (again as that’s all I had!). Love the whole cardamom seeds just suspended in it, so pretty! The cardamom addon was a break from the regular and guess what- my son loved it. I love it so much I even have a PINTEREST BOARD devoted to it! It sounds like you’ve gotten me some new German fans, thank you! This means you don’t have to worry too much about cooking it right and reaching any certain temperature. As an Amazon Associate I earn from qualifying purchases. Here’s what you’ll need: If so, how much? I got two big pints of it, and we’ve been spreading it on toast all week. Thanks Lesley, we’re troubleshooting the rating system now . This rhubarb and apple jam is a classic flavor combination with an amazing taste of summer. How lucky that you have a Honeycrisp tree, wow! Looks great in the jars. We served it for Thanksgiving and it was such a hit! As a middle-aged person who is making most everything from whole food, I’ve had fun with jam and marmalade and this past year have been making small amounts: 2-4 pints. Can’t wait to try it! Thank you. My family love it. I found the French method fascinating. Its heavy bottom dissipates heat for an even boil, … Feel free to experiment using different apples to discover what you like! You can add any seasoning such as cinnamon or stem ginger to taste if you wish. I have whole cardamon – not ground, not pods. Really glad I found you! I had a lot of fun making this recipe! If you want to make this persimmon jam without pectin, you can. The end of the recipe states to see note below for preserving options. Hi can I use cooking apples please and would like to use jam sugar plus lemon juice. Is there a way to use it with this recipe? This jam will be slightly chunky, and if you want to make a smooth jam you might have to use a hand blender to puree it. Thank you! How do I sterilize the jars? It is often recommended to clean these containers thoroughly before use, or even to boil them in a large pot on the stovetop. If you want to make a smooth jam, you can use a potato ricer or hand blender to mash the bits completely. The result is subtle and keeps the flavor from reading as ‘apple pie’. I cannot wait to share it will my family and friends – so easy to makes – the aroma wafts around the house and the jam looks so lovely and golden in the jars:) This post may contain affiliate links. So glad I came across the recipe after a friend gave me a huge bag of apples from her garden. Kit yourself out properly! You can also store jam in the freezer using freezer safe containers for up to a year. This jam sounds so simple, though, I’m going to try it. I’m not sure what went wrong, but it could be the apple variety, maybe yours were less juicy. Made the French apple jam today delicious! I have small apples…would 4lbs be enough? I boiled for 35 minutes. I won’t get into the science of it, but having the proper concentration of sugar is what allows the pectin to activate and the marmalade to form a proper gel. How big are your apples? I mixed Granny Smith and Honeycrisp. We devoured a pint already. I’m afraid mine will turn brown (like apple butter) with the cooking. Thanks for a great recipe. I’m using small apples so the weight would help with balancing of the quantities of ingredients. Add a few cranberries for a fresh flavor, or mix the apples with pears. I used 1 tsp ground cardamom next time will use double. Remove it from the heat, and allow it to cool down slightly. – Jam, like other preserves and condiments, need added preservatives. Frozen fruit can also be used, but should be thawed in advance of cooking. I’m planning to make another batch before Christmas to give to friends and family. You’re so welcome…I love the passion fruit in there, interesting! I must make this and see. i spent all day making a dozen half pints. But I’ve made jam, jelly, or butter out of just about every fruit out there, so check out my whole collection ~. Cardomom is hands down my favourite spice and although I’ve been canning with it this year with pears I’ve never thought of using it with apples. Hi Sue, please could you let me know how much of apple and sugar in oz and how many table spoons of lemon I would need. Many thanks . That’s when it’s done. Thanks for the feedback, Beth. Sue, thank you for a great recipie, I used granny smiths and kanzi apples, flavour and texture is great. Can we add little water so it cooks the apples? a friend asked if I could create a crunchy tt apple jam ala Smuckers type. Dice ... kettle. Thanks Kelly – it’s pretty versatile stuff . One question: After crushing the Cardamom pods I discarded the outer husks as I was concerned about them being course in the finished jam, what do you advise? Low in sugar and fruitier. What a wonderful surprise…thanks. Was hoping for more. That really surprised me, too, Marianne. You’ll have to simmer the jam for at least 40 minutes, stirring frequently to prevent it from burning. Combine everything well so that the sugar melts and the fruit slices are covered with it. This recipe was really fun to make. Thank YOU so much for coming back to let us know, and for posting about it, I’m heading over now . Loved the recipe! Give the jam a stir and gently mash the pieces with the back of a spoon. Alternative sweeteners can be used in place of sugar. Leftovers What do you think? Am I overdoing it? This is really good. I need to get on this. Was 1/2 tsp of cinnamon enough, or would you add more if you were to make the recipe again? But be aware that other varieties may behave differently when cooked. I tried this today because a friend gave my husband and me some sweet, hand-picked apples. I typically use Gala apples, or Granny Smith, as those are my family’s favorites. Read more about it in the privacy policy. I can hardly wait to make this. I quickly blended it but it was still on the dry side. It’s tasty but it’s definitely not jam. Annoyingly imprecise measurements! NOW, I’m having fun! I am also jealous that you have a friend with an apple tree, what a luxury . Use to taste, Francine…maybe start with 1/2 tsp. Yesterday, I finally got around to making it and just had to let you know that it’s SUPER-FABULOUS . Homemade jams and jellies make great “from my kitchen” gifts during the holidays! Here is my best advice to make the perfect jam: Rhubarb and apple jam is perfect to serve on your favorite breads and pastries. This looks delicious. Instructions Checklist. What a beautiful recipe! Any apples can be used in this recipe. It’s the prettiest jam in our pantry! Home » Jams jellies and chutneys » Easy French Apple Jam Recipe. The difficulty is that I live in a remote rural area, and I’m not able to find cardamom pods, but I do have a good quantity of ground cardamom. i would have used grd cardmon if i had known it would not have been yellow and showed up the seeds. Will definitely keep making. Mine turned out that color, and I just used regular local apples.I think the key is in that lemon water- -it really does keep the apples from going brown before they go in the pot, which keeps them from going brown in the cooking. .exactly what I would be having with warm croissants on an early fall day in Provence. They’re just random mason jars I had on hand! I love cardamom and can’t wait to try your recipe. You could experiment, Xachi, but remember that this recipe relies on cooking out the moisture to thicken the jam, and the IP keeps moisture in. That’s the way I feel, it’s so freeing! Browse my recipe collection to discover new favorites, and make sure to let me know what you think! Where did you get those cute jars? Where did I go wrong? Hi how long does this keep for please ?? I am going to try this again with the right apples. Sugar free jam that you buy in stores will contain artificial preservatives. Sugar acts like a natural preservative in this recipe. Cover and boil gently 15 minutes. Iced Whipped Coffee (Dalgona Coffee) with Almond Milk, Jam is a delicious sweet spread commonly enjoyed on top of toast, crackers or sweet pastries. I added however a small teaspoon of rose water and orange blossom water at the end of the pot five minutes before I turned off the stove. If you don’t can it, it will last a few weeks. Serving suggestions You might also like these recipes.. The pods are a matter of taste Lea. I had to go to a special spice stall at the “Weihnachtsmarkt” here in Frankfurt to find cardamom pods. Cardamom and apples?!? Instructions Cook: Combine berries, sugar, juice, and zest in a medium saucepan. This looks so good Sue! Please read Using Boiling Water Canners before beginning. How much of water is used? It came out delicious!! Turn off heat and remove cover. How long will the jars keep for unopened…?? any ideas.thanks vicki. Thanks so much for sharing this! I had mandarins so used them instead of lemons. It can get quite thick because apples have natural pectin. While waiting for his wife and grandson to search the stall I told him, that I wanted to make apple jam following your recipe with the pods. For an economical jam, combining apples with medium pectin fruit, for example raspberries or plums or high pectin damsons will spread the cost of the fruit without … You can taste it and add more if you like. threw in 6 pears and a little cinnamon. The “storage” apples from supermarkets or soft apples will likely turn brown. But I do store it in a spare refrigerator or sometimes in the wine cellar but this bottle had been in a fridge I keep especially for the purpose of storing flour, dried fruits, nuts, etc. Is the consitancy of the jam like stewed apples? Hi! Are you using the green or black cardimom pods? I used a little powdered pectin as insurance, but you can leave that out if you don’t have any, you may just have to boil the jam a little longer. I love the use and taste of cardamon but a little bit of vanilla bean would help out. This is a small batch, with just a handful of apples, and the quick process won’t overwhelm your kitchen or take all afternoon. In the classic marmalade recipe (the one with bits), you put these pectin-rich bits into a cheesecloth and let it cook with the rest of the ingredients. Great on bread or as a cake or cookie filling. Mine didn’t quite turn out the way jam should. I’ve been making jam for 45 years and have never messed with a water bath yet and haven’t had any problems. An apple will generally equal a heaping cup to 1 1/2 cups chopped. #feast-advanced-jump-to { z-index: 999; border: none; opacity: 0.97; background: #FCFCFC; border-left:4px solid #CCC; padding:5px 0 10px 20px; margin-bottom: 57px;} #feast-advanced-jump-to summary, #feast-advanced-jump-to ul{ margin-left:0;min-height:50px;} #feast-advanced-jump-to li { list-style-type:none; } #feast-advanced-jump-to li a { text-decoration: none; }@media only screen and (max-width: 800px) { .single h2 { display: block; position: relative; padding-top: 83px; margin-top: -83px; } } I may have cooked it too long so might have difficulty getting it out of the jar. I think I will add one or two Kiwi fruit to every six apples. How many cups of chopped apple? Wash jars and screw bands in hot soapy water; rinse with warm water. Paint such a hit re just random mason jars i had mandarins so them... 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