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apple jam
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
12 servings
- Ingredients
- Recipe
- Rested and chopped medium apples, pitted.06 unit(s)
- Dates03 unit(s)
- Cinnamon01 teaspoon
- Ginger01 tablespoon
- Water1/2 cup
- Lemon Juice or Apple Cider Vinegar01 tablespoon
- In a large pot, add chopped apples, pitted dates, cinnamon, ginger, water and lemon juice or apple cider vinegar. Shake well Cover and cook over medium heat for about 20-30 minutes or until the apples and dates are soft and easy to mash. When the mixture reaches this point, turn off the heat so you can knead or blend. If you've peeled the apples, you can use the back of a wooden spoon or a potato masher to mash them into a loose sauce. Once you have the applesauce, it's time to turn it into applesauce by cooking it in the same pan over medium-low heat for about 1 hour 30 minutes to 2 hours, stirring every 8-10 minutes, until it thickens and caramelize. NOTE: At the beginning of the boil, you will need to partially cover the pot with a slanted lid to prevent splattering while also allowing moisture to escape. As the liquid evaporates, you can find out to allow the steam to escape fully, which helps to caramelize and thicken the mixture. You'll know the apple jam is ready when it's golden brown in color, sweetened, and reduced in size to about 1/3 to 1/2 of its original volume. It will also start to stick to the bottom of the pan towards the end, which is a good sign. The longer it cooks, the more intensely caramelized and concentrated it will become (also thicker and tastier). Store in the fridge for up to 1 month or in the freezer for up to 6 months.
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