Homemade Apple Jam 自制苹果果酱
I’m not an apple person when it comes to eating the fruit but I love the fragrance of apples in bakes, sauces and jams. I recently bought 1kg of apples from Fairprice, and made my fravourite apple jam. This freshly made jam is pectin free, requires less work in the kitchen, and is quick to prepare. It was so delicious that my friends gave me a thumbs up for it. This apple jam is perfect on toast or crackers, and of course in bakes!
- 1kg red apples (I used royal gala apples)
- 2.5 tbsp lemon juice
- lemon zest from 1 large lemon
- 225g apple juice – no sugar added (1 cup)
- 200g sugar (1 cup) or to taste
- 1tsp cinnamon powder
- Peel and core apples and cut into cubes (not too small). Place apple cubes into a large pot and all the remaining ingredients into it.
- Cook apple mixture for about 10 minutes over high heat. Then turn to medium heat and continue to boil for another 20 minutes until apples are translucent, soft and liquid reduced to half and thick. Stirring occasionally to prevent burning.
- Lastly simmer at low heat for about 5-10 minutes and use a large spoon or wooden spoon to mash the apples. You can leave some chunky apples behind or mash them completely.
- Ladle hot jam into sterilized bottles and tightly sealed by inverting them to cool. Then place them in the refrigerator for at least 2 days before consuming。
自制苹果果酱
材料：
- 1公斤 红 苹果 （我用的是gala苹果，比较酥脆）
- 2.5汤匙 柠檬汁
- 1粒柠檬皮屑
- 225克 苹果汁 （无糖分）
- 200克 细糖 或适量
- 1茶匙 肉桂粉
做法：
- 苹果去皮去核切成丁壮 （不要切的太小）。然后把苹果丁和其他材料一起放入锅内。
- 用大火煮约10分钟。再用中火继续煮20分钟至苹果变透明及软，水分减半至浓稠。期间要不时的翻动以免底部烧焦。
- 最后改用小火再煮约5-10分钟，用大汤匙或木匙将苹果压烂。喜欢果酱内带有苹果粒的话可以不用完全压的太烂。
- 趁热将苹果果酱装入消毒过的果酱瓶。盖上盖；要盖紧。倒扣放凉后便可收进冰箱冷藏。2天后即可食用。（果酱可以保存2个星期）
- 假如喜欢用青苹果做果酱，就少加柠檬汁多加糖分，因为青苹果比红苹果酸。
- 果醬製作方式非常簡單，需要准备的材料也不多，也没那么甜。吃过的朋友都赞好！
The post Homemade Apple Jam 自制苹果果酱 appeared first on Anncoo Journal.
Source: http://www.anncoojournal.com/2016/09/homemade-apple-jam.html
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