Jams made from apples and pears are rare. Cooking apples, or cooking the jam for a few minutes too long, will result in jars of caramelised apple sauce - tasty, but not so great spread on toast. However, get it right, and the fruit can create a wonderful conserve. You just need to take a little care to stop cooking the apples at precisely the setting point, or perhaps take the risk and stop the cooking slightly before you're sure. You can always reheat it if it doesn't set.
In this jam, the small cubes of apple rest in a golden jelly. Jasmine adds delicate floral notes, while the lemon stops this from being overpowering. An Autumnal delight!
We've just used apples fresh from the tree in the garden, however we'd love to know what variety they are. Can anyone help us? Drop us a message in the comments at the end of the article.
Ingredients Serves: 50
- 15g dried jasmine flowers
- 1l boiling water
- 1.3kg apples (1kg when peeled and cored), use apples that are likely to hold their shape when cooked
- Zest & juice of 1 lemon (keep separately)
- 1kg granulated sugar
- Pour the boiling water over the jasmine flowers, and leave to steep for 10 minutes
- Prepare a separate bowl of cold water, and add the lemon juice. Peel and core the apples and cut into 5mm dice. Place the cut apples into the lemon juice water as you go, to prevent them from discolouring.
- When the apples are cut, and the jasmine flowers have steeped for long enough, pour the jasmine water through a sieve into a saucepan and discard the flowers. Drain the apple pieces, and add them along with the sugar. Stir.
- Slowly bring to the boil, stirring occasionally, and simmer. Using a thermometer, check the temperature frequently, and until the temperature of the mixture just reaches 104C (jam setting temperature). When you think the jam is near setting, add the lemon zest.
- To check whether the jam will set using the wrinkle test, place a few small plates in the freezer, and every 5 minutes dab a teaspoon of the liquid onto one of the plates. Leave for a few minutes, and then push your finger through the liquid. If it wrinkles the jam is ready.
- Pour into sterilized jars. Using a jam funnel will make this much neater!
After a stage as a chef at a London Michelin-starred restaurant Nicola became obsessed with seeking the best flavours from around the world. She started Sous Chef in 2012, and is always sharing her knowledge of ingredients and writing recipes to showcase those products. Learning from the products, Sous Chef's suppliers and her travels, Nicola has written the majority of the recipes on the Sous Chef website, all of which are big on flavour.