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Unripe apple jam: recipe for sour apple jam, doses, procedure and variants (apple and blackberry jam and apples and cinnamon).
Those who live in the open countryside know how risky thunderstorms are for the harvest. A summer hail can tear apart the tomato crop and halve that of zucchini and eggplant while a strong late summer wind can cause the crop to fall prematurely.unripe applesfrom the tree. Theunripe applesthey are not suitable for human consumption unless they are transformed intojam.
Thereunripe apple jamit is a way to recover unripe apples that have fallen from the tree. It is an alternative, unusual jam, excellent for our stupid guests both to be served on toast (excellent with a layer of butter and jam) and to accompany aged cheeses.
Unripe apple jam
Here is the procedure and the doses to prepare thesour apple jam. Let's start with the ingredients:
- Unripe apples
- sugar
- Lemon juice
The doses depend on your palate. How sweet do you like jam? Standard doses include 800 grams of sugar for every kilogram of apple puree. Then:
- 1 kg of apple puree
- 800 grams of sugar
- the juice of one lemon
Method:
- Peel the apples and cut them into cubes, as you cut them, place them in a container covered with water and the juice of a lemon. This way you will prevent them from oxidizing.
- Keep the water and lemon aside and transfer the apples to a saucepan. Cook the apples until they become a puree; to prevent the apples from sticking to the bottom of the saucepan, from time to time, add a few cups of water and lemon.
- When cooked, pass the unripe apples with a vegetable mill in order to obtain the puree. Mix well and gradually add the sugar respecting the proportion chosen based on the weight of the puree obtained.
- Mix the two ingredients well and finish cooking. Pot while the jam is still hot.
Unripe apple jam and cinnamon
Cinnamon should be incorporated with theunripe apple jam,while the already cooked apples are reduced to puree in the vegetable mill. A full teaspoon of cinnamon is enough to flavor a kilogram of apple puree.
Unripe apple marmalade and raisins
Raisins are an excellent ingredient to make our jam sweeter without having to add additional sugar to the puree. The raisins can be added into pieces, chopped or shredded in a vegetable mill or kitchen mixer.
Unripe apple and blackberry jam
Like raisins, ripe blackberries can also make unripe apple jam sweeter. In this case you will have to use less sugar, in fact the doses and ingredients change.
- very ripe blackberries
- apples
- sugar
- lemon juice
Blackberries and apples must be in equal quantities, while for sugar the ratio drops to 3:10. So for every kilogram of fruit, 300 grams of sugar should be used. Here are the doses:
- 500 grams of ripe blackberries
- 500 grams of apples
- 300 grams of sugar
- juice of one lemon
The procedure is the same as seen in the classic basic recipe.
To preserve the jam, remember to pour it into sterilized and airtight jars. To increase storage times, place the jars in a very large, tall pot. Cover the jars with water and bring to a boil. Let it simmer for 20 minutes and then turn off the heat. Let the jars cool in water and then store them in a cool, dark place.
If you like unusual jams, we offer you our recipe of homemade pumpkin jamiswild fennel jam. You might also be interested inTamarind: plant and its properties
You might also be interested in the article on Apple pectin
