.exactly what I would be having with warm croissants on an early fall day in Provence. Easy! The pods are a matter of taste Lea. Other peach recipes you might like. That being said, I guessed, and although I put in too many seeds, it made a lovely and delicious yellow jam, so I guess all is not lost! About 3 weeks, unless you freeze it, then it will last up to a year. Save my name, email, and website in this browser for the next time I comment. Really glad I found you! If you want to make this persimmon jam without pectin, you can. Hi how long does this keep for please ?? Yes, you can certainly add a little water to get your apples started. When I was growing up, I absolutely hated the jam/jelly process. I had quite a few apples lying around that I didn’t want to waste by letting them go bad, so this helped alot. Bring boiling-water canner, half full with water, to simmer. First time I added cranberries, second time raisins. I quickly blended it but it was still on the dry side. It could have been a few things Vicki…the type of apples you used might have caused the darker color, or the pears, since they tend to darken as they cook. Good luck! The whole process was a pleasantly aromatic one — with the ripe apples and cardamom just hitting it off. You paint such a vivid picture of your experience, and I’m so glad you liked the jam. You could experiment, Xachi, but remember that this recipe relies on cooking out the moisture to thicken the jam, and the IP keeps moisture in. Apples If you want a real treat, get yourselves some warm croissants to go with it. What a wonderful surprise…thanks. I love warm flavor of cardamom, it’s ‘different’ without being overpowering. Made the French apple jam today delicious! Like all my jams and marmalades, this recipe does not use commercial pectin. Some spices and flavorings, such as cinnamon or stem ginger, are commonly used in jams and can be added to taste. Cardamom and apples?!? You can add any seasoning such as cinnamon or stem ginger to taste if you wish. Thank you for such a lovely recipe! I’m afraid mine will turn brown (like apple butter) with the cooking. Very tasty! I just made apple jam and it turned out the same way i used 30 apples and multiplied everything by 5. threw in 6 pears and a little cinnamon. Stored correctly in sterilized and airtight jars, this jam will last for months or years. Also freezer friendly. Pass the apples through a food mill or a sieve to puree them – … Its heavy bottom dissipates heat for an even boil, … ? I’ve made berry, fig and stone fruit jams on-and-off for many years, but your French Apple Jam with cardamom ranks among my favorites. This peach marmalade recipe has no pectin and doesn’t use a canning process, so it’s not the kind you store in your basement for a year or two. So I avoid commercial pectin like the plague! Hope this helps. Maybe a few shakes of Ginger. I’m so glad this was a success for you Brittany, I can’t wait for next apple season! Easy to make and absolutely delicious! We served it for Thanksgiving and it was such a hit! And I love seeing the little cardamom seeds against the golden apple jam. Best comment ever Anette! Only thing is that I follow the quantities, but then ended up with 1 bottle of jam only. I can’t get enough of this jam since I made it last year for Thanksgiving! Too many seeds though – make a cheesecloth sack to contain the seeds and then add some back to give it that intense cardamon flavor. This is easy to make, cooked in a little over an hour (without pectin) and made 2 pints exactly. i used the seeds and no pectin. APO MARMALADE. I can hardly wait to make this. Blackberries, pears and strawberries are popular choices, but they only work if the recipe has a balanced set of ingredients. Can you divide the recipe into 1\2 pints instead of pints? No pectin, no fancy equipment, no complex sterilization of storage jars. Chop into quarters, add to a large pan with 500ml water, apricots and raisins, and bring to the boil. This looks delicious. Hi Sue, please could you let me know how much of apple and sugar in oz and how many table spoons of lemon I would need. Great recipes can’t wait to do it , specially now & save for winter. I added a pinch of ginger and nutmeg (using my dab / pinch / smidge measuring spoons . I may have cooked it too long so might have difficulty getting it out of the jar. Added about 1/2 tsp cinnamon. Ingredients: 5 (cinnamon .. cloves .. currants .. sugar .. vinegar) 4. Peel and dice the apples. Mine turned out that color, and I just used regular local apples.I think the key is in that lemon water- -it really does keep the apples from going brown before they go in the pot, which keeps them from going brown in the cooking. I love it so much I even have a PINTEREST BOARD devoted to it! #feast-advanced-jump-to { z-index: 999; border: none; opacity: 0.97; background: #FCFCFC; border-left:4px solid #CCC; padding:5px 0 10px 20px; margin-bottom: 57px;} #feast-advanced-jump-to summary, #feast-advanced-jump-to ul{ margin-left:0;min-height:50px;} #feast-advanced-jump-to li { list-style-type:none; } #feast-advanced-jump-to li a { text-decoration: none; }@media only screen and (max-width: 800px) { .single h2 { display: block; position: relative; padding-top: 83px; margin-top: -83px; } } Even the cinnamon, believe it or not, can darken things quite a bit. I couldn’t get pectin, but it still worked very well. Frozen fruit can also be used, but should be thawed in advance of cooking. Glad you loved this K ~ the yield is hard to predict because every type of apple is so different as to its moisture level, etc. Wash jars and screw bands in hot soapy water; rinse with warm water. I’m using small apples so the weight would help with balancing of the quantities of ingredients. Alternative sweeteners can be used in place of sugar. Cool 12 hours. If you want to make a smooth jam, you can use a potato ricer or hand blender to mash the bits completely. Hi! This unique small batch Easy French Apple Jam Recipe is simple to make, has a gorgeous golden color, a fresh apple flavor, a chunky texture, and a surprise hint of spice from the cardamom. If you’re unable to sterilize them properly, you can store the jam in the freezer for up to 6 months. Jump to: Ingredients There are so many apples available right now, and you can really use any variety you like. How long will the jars keep for unopened…?? I boiled for 35 minutes. Just this morning I opened a jar of cloud berry jam I made literally 7 or 8 years ago (didn’t mean to keep it that long) and it’s still great. Boil the oranges in water until you can ... skim it. What is the weight value of the apples? They’re just random mason jars I had on hand! I used a mixture of gala apples and granny Smith apples and the jam came out really well. It is often recommended to clean these containers thoroughly before use, or even to boil them in a large pot on the stovetop. I recommend a good blue or Camembert….yum! And really, there is almost always something that is in season. I can’t wait to give it a try. Turn off heat and remove cover. I think a mix would be fine. I cannot wait to share it will my family and friends – so easy to makes – the aroma wafts around the house and the jam looks so lovely and golden in the jars:) Iced Whipped Coffee (Dalgona Coffee) with Almond Milk, Jam is a delicious sweet spread commonly enjoyed on top of toast, crackers or sweet pastries. It can get quite thick because apples have natural pectin. I love that it tastes like apples with a little something special… not, as you said, like the “apple pie filling” concoctions we are all so used to. Next time I will make one with cinnamon, etc and the second batch with cardamon. Just made the lovely apple and cardamom jam- ddddeliocious If you love apple preserves, be sure to check out my ONE HOUR NO SUGAR APPLE BUTTER, and my CRANBERRY APPLE BUTTER. If you love sweet breakfasts, try any of these recipes: Why is there so much sugar in jam? I have small apples…would 4lbs be enough? I can’t imagine how tasty it is. This is really good. The sugar will melt and turn into a liquid, which the fruit will boil in. Thanks for taking the time to give us your feedback Frank, apples have so much natural pectin they really do thicken up nicely. Carefully peel off the skin with a potato peel and add it to the jam with the juice and pips. Batch today properly, you will need about 2 Tbsp later in the jam am going to it. Break from the water ( discard the water ( discard the water ) and finely them. 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