Some spices and flavorings, such as cinnamon or stem ginger, are commonly used in jams and can be added to taste. Top tips This is an old fashioned marmalade recipe, meaning it does not have any added pectin. Low in sugar and fruitier. I especially like the different taste the cardamom pods add to the “plain apple”! 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. I made it today, and it turned out great. Love this jam!! Can also add rhubarb and also make it sugar free. What is the overall yield for this recipe? One jar for the friends who gave us the apples, one for us and one for someone I like a LOT. I used a potato masher to mush it up a bit about 30 minutes in and got a perfect texture. How big are your apples? Added about 1/2 tsp cinnamon. Just substitute the half lemon for a whole lemon. I can just taste it. Thank you so much!! I think you can go by taste, Meredith, and maybe start with 1/2 teaspoon? Let it stand 10 minutes, skim it again and strain it. We served it for Thanksgiving and it was such a hit! 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. Even the cinnamon, believe it or not, can darken things quite a bit. Blackberries, pears and strawberries are popular choices, but they only work if the recipe has a balanced set of ingredients. You’re looking for a consistency similar to a puree, or applesauce. This is really good. It’s my new favorite recipe! Remove from heat and ladle into clean hot jars, leaving 1/4 inch head space. If you want a real treat, get yourselves some warm croissants to go with it. Had a couple of quick questions- can we use semi-spoiled apples for this (would love to use this recipe as a way to salvage the good parts of rotten apples)? https://www.hgtv.com/.../garden-to-table/homemade-apple-jelly-recipe Thanks Lesley, we’re troubleshooting the rating system now . I had a lot of fun making this recipe! Great on bread or as a cake or cookie filling. Leftovers Frequently asked questions I’m already dreaming up ways to bake it into something fabulous…. Thanks for the recipe Sue. Don’t skip the lemon juice, though, because that helps prevent the apples from turning brown. I boiled for 35 minutes. It can get quite thick because apples have natural pectin. Stir well, and then bring to a boil. some into my little 4oz. Can’t wait to try it! Next time I will make one with cinnamon, etc and the second batch with cardamon. Remove jars from canner, do not retighten bands if loose. I use granulated sugar, unless otherwise noted, in all my recipes Rachel. I’m usually pretty imprecise too…but I want a good balance of flavors. Cool: Remove from heat and allow to cool (mixture will … If you love sweet breakfasts, try any of these recipes: Why is there so much sugar in jam? And so pretty too! Yesterday, I finally got around to making it and just had to let you know that it’s SUPER-FABULOUS . My family can’t wait to taste but an half way through.how much of apples and sugar in oz in should I use and the tables spoons of lemon. That’s the way I feel, it’s so freeing! You can use them to taste, Nina, but you could start with 1 tsp. Classic Strawberry JamA simple strawberry jam recipe, packed full of fresh fruit that’s given a zing … It sounds like you’ve gotten me some new German fans, thank you! And my entire family is still alive ! Bring to a full boil, stirring constantly. Hubby reduced the sugar as he likes tart Jams so reduced the cooking time by 10 mins. About 3 weeks, unless you freeze it, then it will last up to a year. The color really is part of the joy of this jam! Love the whole cardamom seeds just suspended in it, so pretty! Cant find whole pods of cardamom, can I use ground? Thank You Sue for sharing . Sorry Sue, I believe cooking should be easy going, and in a lot of my recipes there is wiggle room with ingredients. I had so much fun to cook the French Apple Jam your way, especially it is my first time to do jam. Is there a way to use it with this recipe? If this is your first time canning, it is recommended that you read Principles of Home Canning. Measure sugar; set aside. I can’t get enough of this jam since I made it last year for Thanksgiving! If you want to make a smooth jam, you can use a potato ricer or hand blender to mash the bits completely. First time I added cranberries, second time raisins. To make this jam, you will need fresh rhubarb, apples, lemon juice and sugar. The “storage” apples from supermarkets or soft apples will likely turn brown. Yes, you can. I had mandarins so used them instead of lemons. I put come chopped ginger while cooking. How many pounds? It was quite the hit and I’ve been giving some as gifts since! You’ll have to simmer the jam for at least 40 minutes, stirring frequently to prevent it from burning. It will, however, keep in the fridge for 2-3 months. Yes, it does. Home » Jams jellies and chutneys » Easy French Apple Jam Recipe. If all I could find were cardamom seeds, how many are in a pod? Additional Information. 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? I just linked to this page from my post today at growwildmychild.com It completely boiled off. Other peach recipes you might like. Excellent recipe: we’ve made this twice. Stored correctly, it will last for a long time and is therefore perfect for using up an overflow of rhubarb and apples from your garden. If you love apple preserves, be sure to check out my ONE HOUR NO SUGAR APPLE BUTTER, and my CRANBERRY APPLE BUTTER. I also love making small batches, so I don’t feel like I have to wait till I have a huge load of fruit to make jam or chutney. I typically use Gala apples, or Granny Smith, as those are my family’s favorites. Even there they had to look for the small satchel in their inventory. 4 pounds sounds about right if your apples are small. peach crumble with oats; panzanella salad recipe with peaches; Thanks so much for sharing this! Why is this jam less gelatinous or jelly-like than storebought jam? Thanks so much ? But you can feel free to add more cardamom to taste next time. Thanks. I need more jam in my life! Thank you for such a lovely recipe! I haven’t made this in a while, but your description makes me want to cook up a batch today . Thank you. I didn’t want to cook it any further for fear of burning it. Nice and easy jam! 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