Desserts
Apple jam
1,2 kg apples, immediately with lemon against browning, simmer 30–40 minutes. Finely pureed or rustic in pieces.
Method
- Peel and core the apples, dice them and mix straight away with the lemon juice.
- Simmer gently with the sugar and a splash of water for 30-40 minutes, until the cubes fall apart.
- For a smooth jam, blend; for rustic pieces, only crush roughly.
- Do the set test and pour hot into sterilised jars.
Minnelea products for this recipe
The preserves used in this recipe.
Tart varieties such as Boskoop or Elstar bring more of their own pectin and gel more easily than sweet ones. Lemon juice has two jobs here: it prevents browning and provides the acidity for gelling. Three variations: with cinnamon and clove as a Christmas version, with vanilla for a round and mild profile, or with a spoonful of Calvados at the end.