Top best answers to the question «What apples are used for jam»
The best apples for jam will encompass a variety of flavors; in fact, we recommend mixing varieties like Pink Lady, Granny Smith, and SweeTango® for a terrific flavor profile. Not to worry if you only have one of these on hand; they all make great standalone jams too.
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The best apples for jam will encompass a variety of flavors; in fact, we recommend mixing varieties like Pink Lady, Granny Smith, and SweeTango ® for a terrific flavor profile. Not to worry if you only have one of these on hand; they all make great standalone jams too.
For a purer form of jam, we recommend skipping the fruit pieces found in jam and opting for an apple jelly. Since you’ll just be using the juice of the apple, you’ll want a really sweet variety like Fuji, Gala or Ambrosia. If you’ve already juiced apples of different varieties, you could use any of those as well.
Place a small plate in your freezer. Peel, core, and roughly chop your apples into ¾” to 1" pieces. Combine apples with 1½ cups water in a heavy bottomed pot or sauce pan over medium-high heat.
When jam has reached desired consistency, remove cinnamon stick. Divide between clean jars, and seal tightly. Refrigerate. Jam will last up to 2 weeks.
But, you can try many different types of apples including Pink Lady, Braeburn, and Jonagold. This quick apple jam recipe is a great way to use up apples that might not be perfect. If you have an apple that is bruised or has an imperfection, it won’t matter if you are cutting it up for apple jam. Now, this recipe does NOT use apple peels.
You do not want to overcook your applesauce so it is nice and smooth, we prefer apple jam to be somehow thicker and sweeter also to have some fruit pieces in there, and apple butter is apples cooked down to a buttery texture. Also, cinnamon or nutmeg are often added to apple butter and if desired to apple jam, too.
Use the jam as a glaze for pork or chicken; it can easily be added to BBQ sauce. Liven up any boring original cheesecake with a dollop of jam on top of the cheesecake. Spread it between cake layers, for example, a Victoria sponge cake. Gently warm it up and thin it (apple or peach jam works best) and pour it over ice cream for an extra treat.
Make a lemon-honey apple jam. To make a citrus flavored apple jam, cook your prepared apples with lemon juice until the apples soften and break down. Stir in pure honey and sugar. Bring the jam to a boil over medium-low heat and add liquid pectin. Boil the jam for 2 more minutes and add lemon zest. You can them process the jam in 7 pint jars.
Those fruit-on-the-bottom yogurts and tiny servings of cottage cheese with dabs of jam are so expensive, yet so tempting. Well, I remembered the jars of peach jam in my freezer. The jam is delicious, and tastes like a sunny summer day, but is too thin to put on toast. I have used it on vanilla ice cream, and it makes a wonderful topping.