Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, apple jam (with jonathan apples). One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
（Please watch in HD.画質変更して見てください。Click on Caption button ! レシピを見るには「もっと見る」をクリック!） 真っ赤な『紅玉リンゴ』を使って、リンゴジャムを作りました。 It's that time of year. Yes, tis' the season for family, joy, love, and, well, gift giving. But gift giving doesn't need to be all about money!
Apple Jam (with Jonathan Apples) is one of the most popular of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Apple Jam (with Jonathan Apples) is something that I have loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can have apple jam (with jonathan apples) using 3 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Apple Jam (with Jonathan Apples):
- Prepare Apples (Jonathan apples)
- Take Sugar
- Get lemon worth Lemon juice
I made a kick ass Apple Jam! It is delicious and I've had to pace myself when eating it. My current cheese obsession is Manchego, and this pairs so beautifully with the apple jam. This has been my go to breakfast/snack since I made the.
Steps to make Apple Jam (with Jonathan Apples):
- Wash the apples carefully, since the peel will be used too.
- If you use a peeler you can peel the apples easily. For a small amount of apples, a knife is fine.
- Cut the apples (700 g) into 8 pieces (or smaller). Cut the cores into half, and remove the stem and bottom end bits.
- Put the peel and core (totaling about 400g), 1/2 a lemon worth of juice and 800 ml of water in a pan, and simmer over high heat for about 30 minutes. Stir occasionally with a wooden spatula.
- When the cores have fallen apart and the spatula feels heavy, strain the contents of the pan through a piece of clean muslin (or cheesecloth) to extract the pectin liquid.
- Add the fruit and 1/2 a lemon worth of juice to the pectin liquid (which should be about 500 g), and simmer over high-medium heat while stirring with a wooden spatula.
- When the mixture has been reduced by about 2/3, add the sugar in 3 batches 5 minutes apart. If you want the jam to have a longer shelf life, increase the amount of sugar to 500 to 600 g.
- When simmering the jam, try not to stir it up too much. Shake the pan instead while trying not to crush the fruit for a preserves-type jam.
- The result is a subtly sweet, pretty apple jam with pink colored jelly surrounding the fruit.
- Since this recipe only uses a small amount of sugar, it's not suited to keep for a long time. After Step 3, take out the cores and peel, and store the jam in the freezer.
The Jonathan apple is a medium-sized sweet apple, with a touch of acid and a tough but smooth skin. It is closely related to the Esopus Spitzenburg apple, good for eating fresh and for cooking. There are two alternative theories about the origin of the Jonathan apple. Quarter the apples, peel and core them, then chuck every apple quarter into the bowl with water and lemon juice. From apple tree to apple jam in just a few easy steps!!
So that’s going to wrap it up for this special food apple jam (with jonathan apples) recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
