The recipe is French and pretty tasty. Here it comes.
First, get your ingredients together on your kitchen table or worktop.
These are the ingredients:
Ingredients:
1.2 kilo apples
1 kilo sugar
1 sachet of pectin powder ( 8 grammes) - ( brand Tate and Lyle or other make ).
1 packet of vanilla sugar
2 teaspoons of ground cinnamon
1 Big bowl of water with the juice of 1 lemon squeezed into it.
4 clean jam pots with screw-on lids
1 Big pan ( so the jam can boil but cannot boil over )
1 Wooden spoon.
Scales.
Oventray.
First, get your ingredients together on your kitchen table or worktop.
These are the ingredients:
Ingredients:
1.2 kilo apples
1 kilo sugar
1 sachet of pectin powder ( 8 grammes) - ( brand Tate and Lyle or other make ).
1 packet of vanilla sugar
2 teaspoons of ground cinnamon
1 Big bowl of water with the juice of 1 lemon squeezed into it.
4 clean jam pots with screw-on lids
1 Big pan ( so the jam can boil but cannot boil over )
1 Wooden spoon.
Scales.
Oventray.
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Signing UpStep 1: Prepare your apples.
Quarter the apples, peel and core them, then chuck every apple quarter into the bowl with water and lemon juice.
This will keep the apples white/ green/ yellow (so they don't get brown and horrible ).
Once you have cored and peeled and quatered all the apples , stage 2 is getting all the apple quarters thinly sliced, then in thinly cubed.Think 1 x 1 mm !
This will keep the apples white/ green/ yellow (so they don't get brown and horrible ).
Once you have cored and peeled and quatered all the apples , stage 2 is getting all the apple quarters thinly sliced, then in thinly cubed.Think 1 x 1 mm !
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I thought I left you a comment but with ALL your publicity this week in so many magazines and here, it's hard to keep up with it! Sorry for having overlooked this...
You know I've previously done this the very same way, in a water-bath in the oven for five minutes. Now I turn the jars upside down for five minutes, to remove the air and than let them cool down just standing 'normal'. That works too.
Anyway, I've learned that such great tasting jams never make it for long on the shelves!
Great visual steps again and knowing you, it has to be GOOD!
Love to you,
Mariette's Back to Basics