This year our village event known as 'The Gallop' presented me with a challenge - a Jam competition. I wanted to make a jam that wasn't run of the mill so I adapted a Victorian recipe to produce this spiced apple jam. Sadly my Jam wasn't a winner but it is still a really delicious treat. Although a little sweet this jam will make an amazing jam tart or used in place of lemon curd in lemon meringue pie or simply just spread on a cracker.
Ingredients:
- 4lb apples
- 4lb jam sugar
- 5 dessert spoons of Cinnamon
- 3 dessert spoons of ginger
- 1 1/2 dessert spoons of allspice
- 1/2 pint brandy
- Core and peel the skin off the apples then chop into chunks and cook until soft in two pints of water
- Once the apple is soft add jam sugar, cinnamon, ginger, allspice and the all important brandy.
- Bring the ingredients to the boil then place your Jam thermometer in the pan and heat to 220 Fahrenheit - alternatively boil until the jam when placed on a cool plate and pushed with a finger creates a wrinkly skin this should take about 10 mins
- Then pour jam into heated sterilised jam jars and put on lids immediately - this will seal your jam.
 |
| Bring to the boil |
Enjoy your jam and I hope you have more luck than I did in any competitions xx
No comments:
Post a Comment