When we moved into our brand new home in 2005, the backyard was bare. So, we decided to plant an apple tree and were excited when we came across a 5-combo tree at the nursery. Over the years, with John's care and attention, this tree has given us a bounty of apples (red delicious, imperial gala, empire, smoothee and yellow delicious). Besides using the fruits to prepare cakes, turnovers, pies, I preserve some as jam to be enjoyed throughout the year. This jam is made with the skin and flesh of the fruit after getting rid of the stalk and core. Cooked with sugar, water, ginger juice, lime juice and spices. A thick, sweet spread with a soft consistency that holds its shape. Perfect to slather on toast, warm rolls or scones. As a glaze or filling for cakes, cookies, crepes and pastries. Great for gift giving to family and friends.
To make jam, select apples that are firm, juicy and ripe without any bruises. Overripe fruits have low pectin and acid content, whereas underripe fruits lack in juice and flavour. Pectin is a natural soluble fibre found in high quantities in the pulp and skin of apples. Vital when making jam as it binds with sugar and acid from the fruit to form a gel. Granulated white sugar is an essential ingredient and should be used in exact proportion for a right set. It acts as a preservative, inhibits the growth of bacteria and enhances the taste. Other sweeteners like brown sugar, molasses, honey or corn syrup should be avoided since they vary in sweetness, affect gel formation and overpower the fruit flavour. To elevate this jam, I have included ginger for its distinct taste that pairs beautifully with apples. The combination along with a hint of lime, cinnamon and cloves is what makes this jam truly delectable.
To make jam, select apples that are firm, juicy and ripe without any bruises. Overripe fruits have low pectin and acid content, whereas underripe fruits lack in juice and flavour. Pectin is a natural soluble fibre found in high quantities in the pulp and skin of apples. Vital when making jam as it binds with sugar and acid from the fruit to form a gel. Granulated white sugar is an essential ingredient and should be used in exact proportion for a right set. It acts as a preservative, inhibits the growth of bacteria and enhances the taste. Other sweeteners like brown sugar, molasses, honey or corn syrup should be avoided since they vary in sweetness, affect gel formation and overpower the fruit flavour. To elevate this jam, I have included ginger for its distinct taste that pairs beautifully with apples. The combination along with a hint of lime, cinnamon and cloves is what makes this jam truly delectable.
Apple Ginger Jam
(Yields 1300 grams)
Ingredients:
10 firm ripe apples
3 1/2 cups white granulated sugar
1/4 cup ginger juice
1 tablespoon lime or lemon juice
1 cinnamon twill (3-inches long)
10 cloves
5 drops of edible red food colour
6 cups water
Method:
Wash, remove the stalk, core apples and cut into small pieces. Transfer to a wide heavy-bottomed pan with 6 cups of water enough to cover the apples along with cinnamon twill and cloves secured in a cheesecloth. Cover pan with lid slight ajar and cook on medium heat for 30 minutes until apples are soft. Remove the cheesecloth, open and reserve the spices for the jam.
Puree the cooked fruit along with the water in a blender to a fine consistency. Transfer to the same pan after rinsing it clean. Ensure to measure the puree. For every 1 cup, use 1/2 cup sugar.
Note:
Include the ginger juice, lime juice, reserved cinnamon twill and cloves. Stir continuously with a wooden spoon on medium heat for an hour until the jam starts to boil. Large bubbles will start to form on the surface. Mix in the food colour and start checking jam for doneness.
Note:
Check for doneness with either the wrinkle test, flake test or temperature test.
Wrinkle test:
Remove pan from heat and transfer some of the boiling preserve on a chilled saucer. Allow to cool and then push using your forefinger. If the setting point is reached, it will wrinkle. If it is runny, return pan back on the heat and continue to boil, testing again after a couple of minutes.
Flake test:
Use a clean metal spoon, take some preserve, raise it above the pan and tilt the spoon slightly. If the mixture runs or drips down easily, it is not ready. The jam is done when it forms a sheet that hangs from the spoon but it will not drop back into the pan.
Temperature Test:
The temperature of the preserve should register at 220 F or 105 C on a candy thermometer.
Remove the cinnamon twill and transfer jam when hot with the cloves into sterilized jars.
Spread jam on toast, rolls or scones after discarding the cloves.
Note:
(Yields 1300 grams)
Ingredients:
10 firm ripe apples
3 1/2 cups white granulated sugar
1/4 cup ginger juice
1 tablespoon lime or lemon juice
1 cinnamon twill (3-inches long)
10 cloves
5 drops of edible red food colour
6 cups water
Method:
Wash, remove the stalk, core apples and cut into small pieces. Transfer to a wide heavy-bottomed pan with 6 cups of water enough to cover the apples along with cinnamon twill and cloves secured in a cheesecloth. Cover pan with lid slight ajar and cook on medium heat for 30 minutes until apples are soft. Remove the cheesecloth, open and reserve the spices for the jam.
Puree the cooked fruit along with the water in a blender to a fine consistency. Transfer to the same pan after rinsing it clean. Ensure to measure the puree. For every 1 cup, use 1/2 cup sugar.
Note:
- I had 7 cups of pulp hence, added 3 1/2 cups of sugar.
Include the ginger juice, lime juice, reserved cinnamon twill and cloves. Stir continuously with a wooden spoon on medium heat for an hour until the jam starts to boil. Large bubbles will start to form on the surface. Mix in the food colour and start checking jam for doneness.
Note:
- On medium heat, it took 1 hr 15 minutes for the jam to reach the setting point.
Check for doneness with either the wrinkle test, flake test or temperature test.
Wrinkle test:
Remove pan from heat and transfer some of the boiling preserve on a chilled saucer. Allow to cool and then push using your forefinger. If the setting point is reached, it will wrinkle. If it is runny, return pan back on the heat and continue to boil, testing again after a couple of minutes.
Flake test:
Use a clean metal spoon, take some preserve, raise it above the pan and tilt the spoon slightly. If the mixture runs or drips down easily, it is not ready. The jam is done when it forms a sheet that hangs from the spoon but it will not drop back into the pan.
Temperature Test:
The temperature of the preserve should register at 220 F or 105 C on a candy thermometer.
Remove the cinnamon twill and transfer jam when hot with the cloves into sterilized jars.
Spread jam on toast, rolls or scones after discarding the cloves.
Note:
- Reducing the quantity of sugar may prevent the jam from gelling. Also, sugar acts as a preservative.
- Cloves act as a natural preservative. The high content of phenolic compounds in cloves have antioxidant properties that deters the growth of fungus and bacteria.
- Jam was prepared with imperial gala apples from our tree. Each apple weighed around 125 to 130 grams.
- Yield was two jars (only one displayed in the pictures).
- To make ginger juice - peel, wash and grate ginger. Then squeeze out the juice from the grated pieces. Strain and use.
- Amount of ginger juice can be increased or omitted, as desired.
- Before you start making the jam, place a couple of saucers in the freezer.
- Refrigerate jam for a longer shelf life. It will last for a couple of years or more.
- Pictures of our 5-combo apple tree above.
