This Spiced apple jam recipe tasted delicious with some hot phulkas and we also spread it on our breads along with some cheese. The salty cheese, the slightly spicy yet sweet jam did wonders to our morning breakfast. Plus this also makes a great holiday gifting option. So, get your mason jars out and start simmering those apples away.
- Apples 6 medium ones peeled, cored and chopped into little pieces ( see notes)
- Apple peels 2 to 3 ( see notes)
- Butter 2 tbsp
- Sugar ½ c ( see notes)
- Grated ginger 1 tbsp
- Lemon zest 1 tbsp
- Lemon juice 1 tbsp
- Nutmeg ½ tsp grated
- Salt a pinch
- For the Spice Mix
- Coriander seeds 1 tbsp
- Cloves 3
- Cinnamon stick 1"
- Fennel seeds ½ tsp
- Dry red chilies 2 to 3
- In a pan, dry roast the ingredients required for the spice mix until just aromatic. Let cool and grind to a smooth powder. Set aside.
- In a mixing bowl, toss together the apple bits, lemon juice and salt and set aside.
- Heat a small pressure cooker with 1 tbsp butter.
- Once the butter melts, add the apples and stir them till they are coated with the butter.
- Add about ¼ c of water to this along with the sugar and mix well.
- We are not making sugar syrup here. The idea is to just dissolve the sugar well.
- At this stage, tip in the lemon zest, ginger and nutmeg and mix well.
- Turn the heat to a medium low and let the mixture simmer.
- When the mixture simmers, add the apple peels and the spice powder and mix again.
- Now, all you have to do is just wait, stir some, wait and stir some until the jam cooks completely.
- For this, you need to keep stirring the jam in between and let the jam cook until you see no apple bits.
- When the jam has cooked to a complete mush, remove the peel and mix in the remaining butter.
- Once done, let cool completely.
- Transfer to clean sterilized jars and enjoy
2. Make sure you sterilize your canning jars well before you begin making the jam.
3. Use dark brown sugar or muscavado sugar for a deep brown color jam.
4. This jam does not use any pectin and instead relies on the pectin in the apple peel. What i did was left the peel on in one apple. We happen to love apple peels and that s why. If you dont want to do that, reserve a few peels and add to the jam. Remove them once the jam is done