Not sure if this is the write forum to post this question to, but none of the others (bar allotment & gardening) seem close.

I have had a bumper crop of apples this year. I have made friends and neighbours sick with apple fever!

They have made me sick of apple pies, apple crumble, apple turnover, apple any kind of baking!!!

And I still have loads left. I was looking on the net for recipes to make Apple Jam. So far I have been only able to find recipes for Apple Chutney and Apple and Blackcurrent Jam.

Does anyone know a recipe for making apple jam? Is there such a thing?

Thanks,

Jerry

Apple Butter
A delicious spicy preserve. Great on sweet scones and toast.
I pot up in small jars (baby food size is ideal) and keep in the fridge when opened otherwise store in a cool, dark and dry place.
Granulated sugar is ideal for this recipe as the pectin in apples is quite sufficient.

3lbs apples (crab apples and windfalls are ideal)
1 pint cider or apple wine
granulated sugar to taste
cinanmon to taste
ground cloves to taste

1 Wash apples, remove any bruises or bad bits.
2 Cut whole apple (uncluding skin and core) unto small dice.
3 Place in a pan with the cider or wine. Bring to the boil, cover and simmer until soft.
4 Sieve and weigh the pulp.
5 For every 1lb of pulp use 12oz granulated sugar, 1/2 level teaspoon of cinamon and 1/2 level teaspoon of ground cloves.
6 Simmer gently stirring occasionally until a wooden spoon will leave it's impression in the butter.
7 Pot at once into sterilsed warm jars. Place on wax disc, screw on lid.

Mint and Apple Jelly

Great way to use up Granny Smith Apples. Keep covered in fridge for up to 2 months once opened.
1 kg Medium apples
1 1/2 Litres water
1/3 Cup lemon juice
1/3 Cup Chopped fresh mint
3 Cups sugar (approx)
2 TBSP chopped fresh mint extra


Chop unpeeled apples, do not discard seeds. Combine apples, seeds, water, juice and mint in a large saucepan, bring to boil, reduce heat, simmer for about 40 minutes or until apples are very soft. Strain mixture through a fine cloth into large bowl. Allow liquid to drip through slowly, do not squeeze or press pulp as this will make the jelly cloudy. Discard pulp.

Measure apple liquid, pour into large clean saucepan, add 3/4 cup sugar to each 1 cup liquid (mixture should not be more than 5cm deep at this stage) Stir over low heat, without boiling, until sugar has dissolved, bring to boil, uncovered, without stirring, for about 30 minutes or until jelly sets when tested on a cold saucer. Remove from heat, stand for 10 minutes. Stir in extra mint. Pour into hot sterilised jars, seal when cold. makes about 3 Cups.

What a waste of apples :hihi: You could make a loverrrrly "quaffing" wine instead :)

Winemaster - I considered something similar (i.e. making cider or apple juice [apple juice if the wife asks ;-) ], but it a decent press and other items (not cheap to buy and not easy to replicate with other household items - using a 'blender' and sieving the 'juice' takes bloomin' ages!!!!).

Not thought about wine, though - would the same objects be needed - press etc., Or is there another way of making it (without having to buy lots of gear)?

Making jam is easier (and less expensive) for me - I have the pots, I have the jars (well - mum-in-law does), I can buy sugar, cinnamon etc., (not hugely expensive).