Homemade Apple Jam~1.

"Apple Jam" ... A liberal spread of jam on cream cracker biscuits is my way of beating the in between hunger pangs during winter evenings ... rains have disappeared and winter heat is slowly creeping in … we get different types of fruits and preparation of jams lasts for about 2-3 months when stored in the fridge … apples have now flooded the market; try this delicious healthy homemade jam … tastes great spread on bread/ roti or served with dosa too … aab kisiko bhookh nahin lagegi ... banake khakhe dekho accha lagega ... Yummilicious ....

** Apple Jam can prepared with or without the skin. It is usually prepared without the skin as the apple is not ground to a smooth paste then the skin pieces tend to stick in the mouth while eating it. I have no idea whatsoever of the shelf life as I am preparing this for the first time. I always prepare any jam in small quantities as I do not like adding preservatives or storing them for months, frankly they do not last that long. 

** I always prefer to make them fresh and finish off within a period of 2-3 weeks. The skin portion has lots of vitamins in it which I feel would be wasted if discarded. Also the skin of fruits and the inner seeds contain pectin, a preservative in them which is usually bundled in a cloth, tied up and used while cooking and then discarded when 80% cooking is done, you may follow that method also, I have kept it simple. 

** My guess is it may remain for at least for 2 months since i have added skin too, but will it last that long is the million dollar question. Usually its over within 10-12 days. So I suggest when you prepare the Jam bear in mind the shelf life, do not go overboard and prepare the same in bulk. I always suggest you prepare in small quantities and enjoy them fresh with your family and finish it off within 2 weeks or so.

** Here is how I prepare "Apple Jam" at home; my style …

** Wash and wipe dry with a clean cloth 5-6 firm- ripe apples. Cut them into pieces after removing the center core part and the seeds within and discard them. Blend the chopped pieces to a very smooth paste WITHOUT adding water.

** Sieve the ground paste through a large holed sieve, you can also remove the skin and then grind them or sieve them. You can skip sieving if you have ground it to a very smooth paste and the skin portions are not visible.

** However, I suggest you sieve them coz. there are chances of small pieces of skin remaining in the pulp and it's a displeasure while relishing it spread on bread or any other way you would like to have it, so please do so.

** I have added the skin for the purpose of colour and for the pectin in it. The skin and seeds of the fruits are a great source of pectin which causes jams and jellies to gel and set properly and also helps storing easier.

** Add the ground apple in a thick bottomed kadai/ pan and cook on medium flame until it's half in quantity. Add about 200-250 gms of sugar/ shakkar (Depending upon how sweet you want) and keep stirring till the sugar melts.

** As the sugar melts the mixture once again thins out and when further cooked begins to thicken to a nice glassy texture. Cook on medium flame till the mixture leaves the sides of the kadai. Add 1 tsp cinnamon/ tike sal powder and mix well.

** To test if the jam is done: In a small plate add a tablespoon of the mixture and spread it a bit. Keep this in the freezer for about 5 minutes. Remove and with the back of a serving spoon divide it into two through the center in one go, there should be a path like in the center without the mixture sticking to the spoon or the center etc.

** If the mixture comes out sticky, continue cooking for another few minutes or until done. Remove and immediately store it in a sterilized glass bottle. Allow the jam to come to room temperature before you store it in the fridge.

** I have added a picture in the collage of pictures shared of the set jam on plate for reference, please check out the same for clear understanding. The above amount of apples gives upto 250-300 gms of jam.

** Note : I finish off any jam within 2-3 weeks, so I have clearly no idea if this jam stays good for a longer period, do excuse on that front. I suggest you make in small quantities and consume them fresh instead of using preservatives.

** "Apple Jam" is done and ready to be served as and when required. You can serve the jam by spreading it on plain or fried bread slices. You can serve it topped on cracker biscuits too. You can also serve them with Dosa etc. Children will enjoy this Jam fresh with Roti also. You can also use it as a filling in small samosas etc.