Transform the orchard into jars of pure artisanal sweetness.
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Equipe Receita Solta
"A classic translucent jelly obtained by extracting the natural pectin from whole apples boiled with water, filtered without squeezing, and reduced with sugar and lemon. It has a velvety texture and a bright amber hue."
- Cooking the whole apples with peels and seeds extracts the pectin that gives firmness to the syrup without gelatin. - Straining the liquid through a clean kitchen towel without squeezing is the secret for the jam to be clear and crystalline. - Fresh lemon juice reacts with the natural pectin and refined sugar ensuring the correct gel point.
Wash the apples well. Do not peel or remove the core, as the skin and seeds contain pectin, essential for the jam. Cut the apples into large pieces, discarding only bruised parts. Small pieces speed up the extraction of pectin.
In a large, heavy-bottomed saucepan, place the apple pieces and filtered water. Place over medium-high heat. Once it boils, reduce the heat to low and cook for about 30-40 minutes, or until the apples are very soft and falling apart. Stir occasionally.
Prepare a strainer lined with a clean kitchen towel over a large bowl. Pour the contents of the pot over the cloth. <strong>The professional technique is:</strong> do not squeeze the apples! Let the juice drain naturally for hours or overnight. Squeezing clouds the jelly, impairing the final transparency.
Measure the volume of the apple juice obtained. For each cup of juice, use 3/4 cup of granulated sugar; note this proportion. The secret of this recipe is to balance sugar and pectin to reach the translucent point of the jelly. Add the fresh lemon juice.
Return the strained juice to a clean pan, add the sugar and lemon juice. Bring to medium-high heat, stirring until the sugar dissolves. Reduce to medium, let boil without stirring, for 30 to 60 minutes. The most important tip is patience, monitoring the boil carefully and constantly.
To check the jam point, place a teaspoon of the liquid on a cold plate (from the freezer). Wait 30 seconds, push the jam with your finger. If it wrinkles, it's ready. Alternatively, the ideal jam point temperature varies between 104°C and 105°C with a culinary thermometer.
Remove the jelly from the heat. With a spoon, carefully remove any foam from the surface; it can leave the jelly opaque. Pour the hot jam into sterilized glass jars, leaving space at the rim. Seal the jars tightly immediately to start the sealing process.
To vacuum seal, place the closed jars in a large pot, covering them with water. Boil for 10 minutes. Remove and let cool completely. The click of the lid indicates vacuum formation. The most common mistake is not sterilizing the jars; this compromises the safety and longevity of your jam.
Encontramos os melhores utensílios e ingredientes para você preparar Golden Apple Jam: Velvety Shine for Happy Mornings com perfeição.
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- Add 1 cinnamon stick and 2 cloves during the reduction of the strained juice with the sugar. - Add natural vanilla bean seeds to create sweet, comforting aromatic notes. - Add 1 tablespoon of freshly grated and squeezed ginger for a spicy aromatic touch.
- The granulated sugar can be replaced by demerara sugar, which will provide a darker amber hue. - The common lemon can be swapped for Sicilian lemon keeping the same measure of fresh juice. - Part of the apples can be replaced by fresh, cleaned, and chopped quinces.
Store in sterilized vacuum-sealed glass jars in a dark and dry place for up to 6 months. After opening the jar, keep under refrigeration and consume within 30 consecutive days.
Freeze in BPA-free plastic containers leaving 2 cm of space for expansion for up to 6 months. Thaw in the refrigerator; the gel texture remains practically intact.
Perfect to accompany toast with butter, fresh croissants, matured cheeses like brie and camembert or roast pork.
Squeezing the pulp forces the passage of solid particles and starch into the liquid, leaving the jelly cloudy and opaque instead of clear and transparent.
Boil the jars and metal lids immersed in water for 15 minutes, remove with clean tongs, and let dry on a clean cloth without wiping inside.
Return the contents of the jars to the pot with the juice of half a lemon more and boil over medium heat for another 5 to 10 minutes until it passes the cold plate test.
Sweeteners do not form the gel structure with the natural pectin of the apple; for diet versions, it is necessary to add commercial low-methoxyl pectin with calcium.
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