Angela's 'flexible' jam recipe
Make the most of fruit gluts and try making your own jam - delicious spread on homemade bread
Apple jam
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 2 x 500g jars
Skip to ingredients
- 1kg Bramley applespeeled, cored and chopped
- 250g caster sugar
- ½ lemonjuiced
- 1 cinnamon stick
Nutrition: Figures per tbsp
- kcal35
- fat0.1g
- saturates0g
- carbs8.4g
- sugars8.4g
- fibre0.4g
- protein0.1g
- salt0g
Method
step 1
Put a small plate in the freezer. Tip the chopped apple and caster sugar into a large saucepan along with 350ml of water and bring to a simmer, stirring to dissolve the sugar.
step 2
Cook gently, stirring regularly, for 30 mins until the apples have collapsed.
step 3
Stir in the lemon juice, add the cinnamon stick and simmer gently for another 2-3 mins until the mixture is thick and glossy.
step 4
Remove the small plate from the freezer and drop a little of the mix onto it. Leave for a few seconds – it should be fairly firm. If it’s still a little runny, put the pan back of the heat and simmer for another 10-15 mins. Put the plate back in the freezer and test again, it should now be ready.
step 5
Divide between clean, sterilised jars and seal. Will keep for three months in a cool, dry place. Once opened, chill and use within one month.
