Food recipes
Abracadabra Apple Jam
Abracadabra Apple Jam Ingredients: apples, raw, with skin lemon juice, raw sugars, granulated Directions: Peel the apples and cut into wedges (for 300 g, I used two medium-sized apples). Combine the apples, lemon juic...
Abracadabra Apple Jam
Ingredients:
apples, raw, with skin
lemon juice, raw
sugars, granulated
Directions:
Peel the apples and cut into wedges (for 300 g, I used two medium-sized apples).
Combine the apples, lemon juice, and sugar in a pan, and boil on medium heat, while stirring with a wooden spatula.
Since there is no water added, keep stirring to prevent scorching.
If you prefer a smooth consistency, reduce to low heat, crush the apples with a wooden spatula, and simmer for 1 hour.
If you prefer to keep the shape of the apple bits, remove from heat when the apples reach an even translucency and the liquid becomes syrupy.
Pour the jam into a sterilized jar, and it's ready to serve.
I tried this recipe with the rich tasting Ruby variety.
Since they were very tart, 1 tablespoon of lemon juice was plenty.
"Mirusuke" used 6 Ruby apples.
By leaving a bit of skin on the apples then removing it later, the jam turned to a pretty pink.
(See photo.)
Here it is with Fuji apples.
I left the skin on, but instead of a pink, I got an orange tint.
To achieve the pink tone, it seems you need to use Ruby apples or some other deep red variety.
Here it is with Ruby apples.
I finally got it to turn pink.
I'll work on getting it pinker!
I finally succeeded in getting my target pink tone.
Ruby apples were expensive, but they were worth it!
I gave this jar of jam to my daughter-in-law.
Here, I made it with cinnamon.
I always add cinnamon to my yoghurt or toast anyway, so this way, I can kill two birds with one stone.
Here it is with brown sugar.
A bit too dark... but the full-bodied taste is delicious.
Try it with large slices, reduce the amount of sugar, and serve them as is.
Ingredients:
apples, raw, with skin
lemon juice, raw
sugars, granulated
Directions:
Peel the apples and cut into wedges (for 300 g, I used two medium-sized apples).
Combine the apples, lemon juice, and sugar in a pan, and boil on medium heat, while stirring with a wooden spatula.
Since there is no water added, keep stirring to prevent scorching.
If you prefer a smooth consistency, reduce to low heat, crush the apples with a wooden spatula, and simmer for 1 hour.
If you prefer to keep the shape of the apple bits, remove from heat when the apples reach an even translucency and the liquid becomes syrupy.
Pour the jam into a sterilized jar, and it's ready to serve.
I tried this recipe with the rich tasting Ruby variety.
Since they were very tart, 1 tablespoon of lemon juice was plenty.
"Mirusuke" used 6 Ruby apples.
By leaving a bit of skin on the apples then removing it later, the jam turned to a pretty pink.
(See photo.)
Here it is with Fuji apples.
I left the skin on, but instead of a pink, I got an orange tint.
To achieve the pink tone, it seems you need to use Ruby apples or some other deep red variety.
Here it is with Ruby apples.
I finally got it to turn pink.
I'll work on getting it pinker!
I finally succeeded in getting my target pink tone.
Ruby apples were expensive, but they were worth it!
I gave this jar of jam to my daughter-in-law.
Here, I made it with cinnamon.
I always add cinnamon to my yoghurt or toast anyway, so this way, I can kill two birds with one stone.
Here it is with brown sugar.
A bit too dark... but the full-bodied taste is delicious.
Try it with large slices, reduce the amount of sugar, and serve them as is.