Coarse apple jam
Ingredients
- 475 g peeled apples without core 2 cooking apples
- 90 g peeled apple without core 1 Ingrid Marie apple or another eating apple
- 200 g light cane sugar
- 40 g dark cane or use more light cane sugar
- 1 pc organic lemon juice and peel
- ½ teaspoon vanilla powder or seeds from a vanilla pod
Instructions
- Clean and peel the apples.
- Cut them into cubes.
- Add the apples in layers in a saucepan with the sugar, vanilla powder, lemon zest and lemon juice.
- Simmer on low heat for 10 minutes with the lid on.
- Stir the mixture and continue to cook the apples over low heat, covered, for 10 minutes.
- Stir and cook the apples without the lid for the last 10 minutes.
- Pour the jam in scalded glass, I use "Atamon" it is a Danish product that is used in jellies and pickles to preserve the freshness of the food for longer.
- Cool off and enjoy.
Notes
Recipe Notes:
Try to add cinnamon or liquorice powder.Private notes
Bruger du US Customary, vær opmærksom på, at opskriften er lavet metrisk, og omregnet via et plugin.
If you use US Customary, remember that the recipe is made using Metric and converted via a plugin.