This receipt is great. It’s a perfect jam recipe that anyone can succeed with, even if you have never made jam before. Simply beautiful! Thank you! Please tell me how much cinnamon to use and also how much lemon if I have fresh already squeezed. The green ~ the black are super strong and really only used in curries, etc. Thanks so much for sharing this! For jellies, use 1/4 cup apple pectin per cup of fruit juice. I recommend a good blue or Camembert….yum! I found your recipe and finally have a jam that is just right. Too many seeds though – make a cheesecloth sack to contain the seeds and then add some back to give it that intense cardamon flavor. I’m a sucker for cardamom! So I avoid commercial pectin like the plague! I love it so much I even have a PINTEREST BOARD devoted to it! Hi, lovely recipe. Let stand in hot water … Instructions Cook: Combine berries, sugar, juice, and zest in a medium saucepan. . Alternative sweeteners can be used in place of sugar. Feel free to experiment to find the perfect amount to suit your preferences. I think a mix would be fine. I love the use and taste of cardamon but a little bit of vanilla bean would help out. It’s so delicious and versatile that I’m surprised you don’t see it more often. It completely boiled off. Have a great weekend! Pectin can be tricky to cook with, and doesn’t give the jam the authentic homemade feeling, so I typically don’t use it. Instructions How long will the jars keep for unopened…?? TIP: All apples have a lot of natural pectin, which  helps to thicken the jam as it cooks. We devoured a pint already. The color really is part of the joy of this jam! To get you fired up about good food! Good luck! I recently bought an instant pot. You can use them to taste, Nina, but you could start with 1 tsp. Thanks for the recipe Sue. Stir well, and then bring to a boil. Hubby reduced the sugar as he likes tart Jams so reduced the cooking time by 10 mins. Instructions Checklist. In a large stainless steel saucepan combine prepared drained apple slices, water and lemon juice. Peel orange removing the white membrane. I can just taste it. Here’s what you’ll need: So your recipe could be made with around 60 seeds or 3/4 of a teaspoon of ground. Whisk Fruit Pectin into apple mixture until dissolved. so disappointed. As a middle-aged person who is making most everything from whole food, I’ve had fun with jam and marmalade and this past year have been making small amounts: 2-4 pints. It’s just right! Can you tell me how much whole cardamon to use? – For jam to last long, they have to be stored in completely clean and sterile containers. your stars would not let me give it 5!! If you want a real treat, get yourselves some warm croissants to go with it. It’s the prettiest jam in our pantry! Classic Strawberry JamA simple strawberry jam recipe, packed full of fresh fruit that’s given a zing … Thank you so much!! You can also add some rhubarb preserve to oatmeal, use it as a filling for sweet Danish pastries, or add it to rhubarb crumble or rhubarb pies. © 2020 The View From Great Island. I love warm flavor of cardamom, it’s ‘different’ without being overpowering. But you can feel free to add more cardamom to taste next time. I found the French method fascinating. Some love to leave them whole, and they do soften in the jam, but leaving them out is absolutely fine too. The jam will solidify slightly as it cools down, and I therefore recommend adding it to storage jars while it’s still hot. Peel and dice the apples. I did not have cardamom seeds, but used passion fruit and dried cranberries and a bit of cinnamon. I did not put any water since the recipe did not ask for it. I ha tried and tried with Husband as my taste tester. With a jam like this you can afford to be a little imprecise, it will usually work out. I thought I was done making jam for the year but looks like I might just squeeze in one more batch…. Could beer be added during cooking? Sue, thank you for a great recipie, I used granny smiths and kanzi apples, flavour and texture is great. Can you use ground cardamom ? I had two tablespoons left over after canning 6 pints. Yes, you can, I would add it to taste, not too much. Can we add little water so it cooks the apples? And how long does this jam stay when refrigerated? I tried this recipe and 30 minutes is overcooking this jam. I always avoid it because you need a lot of sugar when using pectin, sometimes up to 80% more! Sugar acts like a natural preservative in this recipe. Some spices and flavorings, such as cinnamon or stem ginger, are commonly used in jams and can be added to taste. Ingredients: 5 (cinnamon .. cloves .. currants .. sugar .. vinegar) 4. i used the seeds and no pectin. Thanks for a great recipe. Can I ask what sugar you are using please? Made the old fashion method just like grandma use to #marmalade #recipe #orange #seville, homemade #jam #condiments And really, there is almost always something that is in season. Home » Jams jellies and chutneys » Easy French Apple Jam Recipe. I’m already dreaming up ways to bake it into something fabulous…. Amazon Associates is designed to provide a means for sites to earn advertising fees by advertising and linking to #feast-advanced-jump-to { z-index: 999; border: none; opacity: 0.97; background: #FCFCFC; border-left:4px solid #CCC; padding:5px 0 10px 20px; margin-bottom: 57px;} #feast-advanced-jump-to summary, #feast-advanced-jump-to ul{ margin-left:0;min-height:50px;} #feast-advanced-jump-to li { list-style-type:none; } #feast-advanced-jump-to li a { text-decoration: none; }@media only screen and (max-width: 800px) { .single h2 { display: block; position: relative; padding-top: 83px; margin-top: -83px; } } Bring to a full boil, stirring constantly. Cool: Remove from heat and allow to cool (mixture will … Yum! I used a little powdered pectin as insurance, but you can leave that out if you don’t have any, you may just have to boil the jam a little longer. Requires simple ingredients. 4 pounds sounds about right if your apples are small. How big are your apples? A maslin pan is a must. The finished product looks just like your photo – luscious and golden. Measure the combined pectin and juice and add an equal amount of sugar. Annoyingly imprecise measurements! It came out delicious!! I am also jealous that you have a friend with an apple tree, what a luxury . How to use Homemade Apple Pectin. Thanks for the feedback, Beth. I only have ground cardamom. This recipe was really fun to make. Boil, uncovered and stirring often, for about 30-40 minutes until thickened. The View from Great Island is a participant in the Amazon Services LLC Associates Program. Next time I will make one with cinnamon, etc and the second batch with cardamon. But I only got three pints out of it. I just picked some Honeycrisp apples from my tree this morning and went looking for a recipe, I think I’ll give yours a try. It helps the jam get the right consistency, and also helps it last longer in the fridge. Recipe. Pour boiling water over flat lids in saucepan off the heat. I had 7 medium-to-small apples to use, which worked out to 592 grams after peeling and coring; I added in the pectin and 1/4 teaspoon mixed spice with the seeds from 10 green cardamom pods for a subtly spiced flavour! It’s really a matter of taste, but I’d start with 1/2 teaspoon. jars. One jar for the friends who gave us the apples, one for us and one for someone I like a LOT. Add all the ingredients to a saucepan or pot on medium heat. I am going to try this again with the right apples. I used 1 tsp ground cardamom next time will use double. What is the weight value of the apples? I reduced the sugar to 2cups and still found it quite sweet, next time I may reduce it a little more. I use granulated sugar, unless otherwise noted, in all my recipes Rachel. How did you manage to keep that beautiful bright color? Leave to simmer until the apples have softened completely. some into my little 4oz. This gorgeous homemade three fruit marmalade recipe is made with oranges, lemons, and grapefruit, using the whole fruit method so nothing is wasted! I may have cooked it too long so might have difficulty getting it out of the jar. They’re not available in Supermarkets. Thanks. I had mandarins so used them instead of lemons. Center lid on jar. Cardomom is hands down my favourite spice and although I’ve been canning with it this year with pears I’ve never thought of using it with apples. Updated: Apr 6, 2020 by Tonje. I’m using small apples so the weight would help with balancing of the quantities of ingredients. You paint such a vivid picture of your experience, and I’m so glad you liked the jam. If this is your first time canning, it is recommended that you read Principles of Home Canning. Combine everything well so that the sugar melts and the fruit slices are covered with it. I did not use cardamom but 1/2 tsp of cinnamon. I’ve never had apple jam but I’m thinking.. wouldn’t this be wonderful inside a crepe?? Maybe a few shakes of Ginger. This rhubarb and apple jam is a classic flavor combination with an amazing taste of summer. Add powdered pectin. We served it for Thanksgiving and it was such a hit! This looks delicious. Other peach recipes you might like. If you want to use a mix of fall spices like cinnamon, nutmeg, allspice and clove, that would be nice, too, just don’t overdo it. Never heard of! OMG – not I’m thinking a semi sweet white wine or calvados! Cardamom is a traditional Scandinavian spice, so I was excited by the recipe, since I’m also a great fan of chunky apple sauce and jam. Transfer to sterilized storage jars. Also you should cook until thick, but there should definitely still be moisture in the jam, maybe you cooked too long? My friend’s apple tree has produced a ton of very small but tasty apples so I’ll be using these. i spent all day making a dozen half pints. My mother told me long ago (she’s not French, she just went on her own common sense) – if you are putting boiling whatever into sterilized jars…done! My mission? This is a unique recipe! – Absolutely! I must make this and see. I used a mixture of gala apples and granny Smith apples and the jam came out really well. This is an old fashioned marmalade recipe, meaning it does not have any added pectin. Process in a … Thank You Sue for sharing . I make easy and healthy everyday recipes that your family will love. Nice and easy jam! No, you don't…You can buy store bought juice to make apple jelly, but you may also need to add pectin to it. Dear Sue, thanks for this super-delicious recipe!! Combine apples, white sugar, light brown sugar, lemon juice, lemon zest, cinnamon, nutmeg, cloves, and allspice in a pot; bring to a rolling boil. I didn’t want to cook it any further for fear of burning it. Is there a way to use it with this recipe? 2. Yay Mayank! Privacy Policy. Can I add spices to jam? All I can say is, follow my directions, and use a mix of Granny Smith and Honey Crisp. Serving suggestions Apples Made the French apple jam today delicious! Peel, core, and quarter the apples and add them to the lemon water as you work. Stored correctly, it will last for a long time and is therefore perfect for using up an overflow of rhubarb and apples from your garden. Low in sugar and fruitier. Why is this jam less gelatinous or jelly-like than storebought jam? This marmalade is made with only 5 ingredients, each with its own purpose and importance. Many thanks. Sue, this is not only beautiful (I’m going to make another batch for holiday gifts), it is absolutely delicious! What am I doing wrong? Love this jam!! Hi how long does this keep for please ?? I made this jam today. Where did you get those cute jars? This recipe will make one medium sized jar of jam, which is perfect if you don’t plan on cooking in bulk but rather want to make a small sweet treat to last you a few days. For flavor not EtOH. This. You could also break up a cinnamon stick and use that. We love how simple the recipe is but it’s overly sweet for us so I’m going to reduce the amount of sugar next time and triple the recipe we have about 8 apple trees, Not great at cooking, but have decided to make different jams this year and this worked out well following your instructions – thank you! This is a small batch, with just a handful of apples, and the quick process won’t overwhelm your kitchen or take all afternoon. I used 6 sundowner apples. apples, dairy free, egg free, gluten free, jam, jelly, rhubarb, vegan, « Iced Whipped Coffee (Dalgona Coffee) with Almond Milk. Kit yourself out properly! Would ground work? So thanks again for sharing the recipe, you created a wonderful pre-Xmas event for me! I just linked to this page from my post today at Store it in the fridge once opened, and consume within 7-10 days. NOW, I’m having fun! Love the whole cardamom seeds just suspended in it, so pretty! Dice ... kettle. Is the consitancy of the jam like stewed apples? The recipe is just enough – give away 2 and keep 2. Leave to simmer until the apples have softened completely, 10-15 minutes. Mine didn’t quite turn out the way jam should. I’ve never thought of making apple jam. What it does have is quite a bit of sugar. So glad I came across the recipe after a friend gave me a huge bag of apples from her garden. only thing mine are the color of apple butter. You’re so welcome Yvonne — thanks for letting me know how it turned out! Glad you loved this K ~ the yield is hard to predict because every type of apple is so different as to its moisture level, etc. Stored correctly in sterilized and airtight jars, this jam will last for months or years. Can you divide the recipe into 1\2 pints instead of pints? The jam’s a gorgeous reddish colour, and I look forward to trying the jam when it’s cool! Oh the flavor – this is delicious with a capital “D”. I had a lot of fun making this recipe! Best comment ever Anette! – Jam, like other preserves and condiments, need added preservatives. My family are all looking forward to apple jam. One question: After crushing the Cardamom pods I discarded the outer husks as I was concerned about them being course in the finished jam, what do you advise? This jam sounds so simple, though, I’m going to try it. I thought it would work great here since there’s so much lemon juice involved. Stirring frequently, bring to a boil over high heat. Great on bread or as a cake or cookie filling. Give the jam a stir and gently mash the apple pieces with the back of a spoon. The citrus water is just to keep the apples from browning while you chop them, so you can drain as soon as all the apples are chopped and you’re ready to cook. Easy! I need more jam in my life! I haven’t made this in a while, but your description makes me want to cook up a batch today . Had a couple of quick questions- can we use semi-spoiled apples for this (would love to use this recipe as a way to salvage the good parts of rotten apples)? Fresh apples are also higher in pectin than older apples, so try to find the freshest apples you can. i would have used grd cardmon if i had known it would not have been yellow and showed up the seeds. Add all the sugar, lemon slices and cinnamon. Ladle the finished jam into clean (sterilized) jars, cover tightly, and let cool before refrigerating. Good, organic and relatively local apples are available now. If you love to eat, you’ve come to the right place because I dish it up fast and fresh here at TVFGI. I weighed then before peeling and coring – about 850g. Frozen fruit can also be used, but should be thawed in advance of cooking. TIP: If you don’t want the texture of  the whole pods in your jam, use just the little black seeds. There is no water in the jam recipe, Sydney, the apples cook down and release their own liquid.