Let them eat…JAM!

28 Oct



I’ve been very busy in the kitchen this past month, not only baking but making jams, jellies and chutneys too. 

The crab apple trees have been laden with fruit and as a result I have been bottling crab apple jelly most weekends. The apple and pear trees have also had a really good season and so we have a cupboard full of chutneys too. 

However, it seemed like a good idea to try something a little different with all the cooking apples, as I was running out of ways to use them. Apple strudel, apple crumble, apple pie… mind you, the family have been quite happy about it! 

Some internet research led me to a Victorian recipe for spiced apple jam. I made up a batch and the results have been most impressive, so here is the recipe. I’m sure you’ll love it too.

3 kg sharp cooking apples (you’ll have about 2.7 kg by the time you’ve cleaned them up)
1.5 to 2 litres water
2 kg granulated sugar
Grated rind and juice of 3 unwaxed lemons
1 large cinnamon stick
a handful of cloves


  1. Wash the apples and remove the stalks and cores,  then roughly chop them up. No need to peel.
  2. Pour over enough water to just cover the fruit.
  3. Add the lemon juice and grated rind, along with the cinnamon stick and cloves.
  4. Bring to the boil and simmer gently until the fruit has broken down and become soft and pulpy.
  5. Press the pulp through a sieve and return the sieved pulp to the clean jam pan.
  6. Now add the sugar to the sieved pulp.
  7. Bring it gently to the boil, stirring all the time, to dissolve the sugar.
  8. Allow it to reach a rolling boil, and continue to boil until  it reaches 105 C, boiling rapidly for at least ten minutes.
  9. Test for setting on a cold plate – a little jam dropped on the plate should crinkle when pushed with a wooden spoon, and feel set fairly quickly. Continue to boil if not yet at setting point.
  10. When setting point is reached pour immediately into hot, sterilised jars. 



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