Apples apples and more apples.

As I mentioned in the last post we haven’t had much luck with the garden this year. Last year our old apple tree yielded around 150 to 200 kg of fruit, much more than we could ever use, but this year we had a total of 6. Not 6 kilos, 6 apples, barely enough for a crumble. So when my friend asked me if I could use ‘a few’ from her garden I was understandably keen. Her definition of ‘a few’ equals slightly more than mine.

APPLES!

So 3 crates of apples and no freezer…. I managed to offload ‘a few’ to my neighbours within minutes of arriving home decreasing the crate count to 2, but that’s still quite a lot of apples to be getting on with. So let’s  do just that shall we?

A quick forage in the cupboards and everything was gathered and ready for a spot of  jamming.

Apple pie jam

300g sultanas
100 ml pumpkin jelly*
100 ml water

Gently heat the water and and jelly until the jelly has dissolved then take off the heat and add the sultanas. Soak the sultanas in the liquid while you are peeling the apples to plump them up nicely. *If you don’t happen to have any pumpkin jelly in your fridge then apricot jelly or jam is perfectly sufficient.

Now pull up a chair, put something interesting on the telly, get yourself a cuppa and settle down for the decidedly boring task of peeling, coring and dicing apples…

2 kg of peeled and diced apples
200g finely chopped crystallised ginger**
3 tsp ground cinnamon
1 kg sugar.

** if you do not have crystallised ginger then use finely chopped ginger root and add 100g of sugar to the overall amount.

Usually for jam you would use a kilo of sugar for each kilo of fruit, but because of the extra sugar in the crystallised Ginger and the Pumpkin Jelly used to soak the sultanas, I reduced the amount to 1 kg.
Once the apples are ready, add them to the pan with the sultanas, ginger, cinnamon and sugar and heat gently, stirring until the mixture begins to boil. Simmer the mixture for 30 minutes, stirring occasionally to ensure it’s not sticking to the bottom of the pan.

just keep stirring
After 30 minutes of simmering the apple pieces should be soft and spongy and full of flavour, and now is the time to turn up the heat. Boil furiously for 10 to 15 minutes until the liquid is sticky and thick. Take off the heat and pot up into sterilised jars. Screw the lids on tightly and allow to cool for several hours. These quantities will make around 5 standard sized pots of jam, or 6 or 7 pots if you have a collection of higgledy piggledy jars like I do.

higgledy piggledy jars
This is a chunky thick jam with a strong flavour and is fantastic dolloped onto warm scones or freshly buttered toast, it also makes a delicious filling for jam tarts.

Well that’s 1/2 a crate of apples gone, now what to do with the rest?

A Bientôt.

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