Do you like spending time in the kitchen, or did you learn to cook and bake when you were young, or both? Confections and condiments are where it’s at in terms of culinary knowledge, and there’s always more to discover. Making apple and cinnamon jam with ginger may be a fun and rewarding pastime, similar to how your granny probably spent her free time making apricot and fig jam. Wonderful complement to both sweet and savoury dishes. This jam is perfect for chilly morning toast or evening pancakes as a sweet ending to a meal.
APPLE AND CINNAMON JAM SUGGESTIONS
Pink Lady, Granny Smith, and SweeTango® apples are the most popular for making jam, however any kind of apple will work. Taking care of the cooking and seeing the results is part of the fun of making your own jam. It’s up to you to determine whether or not to use other spices like cardemum and anise. Spread it over toast, pancakes, or use it as a fruit dip; it has a very festive flavour.
Get in touch with your past by recreating Grandma’s apple, cinnamon, and ginger jam and giving a bottle to your loved ones.
APPLE, CINNAMON AND GINGER JAM RECIPE
Course: Condiments
Cuisine: Global
Difficulty: Easy
Prep time: 15 minutes
Cooking time: 40 minutes
INGREDIENTS
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500 g honeycrisp apples
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10 g fresh ginger, peeled and sliced
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zest of 1 lemon grated
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juice from 1 lemon
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1/2 tsp cinnamon
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200 g sugar
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pinch of salt
METHOD
- Wash your apples and core them. Cut them into quarters.
- Chop the apple quarters, in batches, using a food processor, until they are finely chopped. Transfer chopped apples and juices to a large pot.
- Add ginger slices and a pinch of salt, cover, and bring to a boil over medium-high heat. Uncover, lower heat and simmer for about 15 minutes, or until juices are nearly gone.
- Raise the heat, add cinnamon, lemon juice and sugar, 1/2 cup at a time, allowing the mixture to come back to a boil in between additions. Stir in lemon zest, turn heat to low and simmer until jam thickens, another 10-15 minutes.
- Using tongs, remove the ginger slices. Fill hot, sterilized jars with hot jam.
- Being sure the rim of the jar is clean and jam-free, wipe the lid with a damp cloth, place on the seal and tighten the lid until a slight resistance is met.
- Carefully place the jar on a kitchen towel where the jar will not be disturbed for twelve hours.
- Once the jam begins to cool, the seal will create a popping sound, assuring you that the jar is sealed.
»APPLE, CINNAMON AND GINGER JAM RECIPE«