9799692b348 Nivedhanam: Apple Jam

Monday, April 22, 2013

Apple Jam

Jam is a great spread for breads. It is pretty easy to do and can be stored in a glass container for couple of weeks without the preservatives. If preservative is added (Sodium Benzoate) is added, then it can be stored for months. Use powdered pectin for jam. It will thicken a little when cooled and give the perfect jam consistency.
Apple Jam - IMG_2658
Apple – 1 cup
Sugar – 1 cup
Citric Acid – a pinch
Fruit essence and color – 2 or 3 drops (optional)
Pectin – 1 tea spoon

Apple Jam - IMG_2657
Cut the apple into thin slices and cook it in hot boiling water
Add very little water and boil the apple until it is very mushy
Allow it to cool and grind it and filter it via a big holed filter and keep this aside
Take pulp and equal quantity sugar and boil together while stirring constantly
Add Pectin once sugar and pulp is well mixed. Add a pinch of citric acid to avoid crystallization of sugar
Just before switching off the stove, add the essence and color and mix well.
Transfer from heat once it is like thick liquid (like thick kuzhambu)
Leave and allow it to cool and serve

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27


  1. Yummy Jam & a nice spread for breakfast

  2. Love the colour of the jam. I am curious do you get pectin separately? Can it be purchase in store?

  3. Super glossy and very tempting jam, very catchy.

  4. jam looks nice, but I wish you had some step by step pics...

  5. wow dear, jam is just perfect.
    can you help me out in one thing. how to set the comment section that before posting comment needs approval.

  6. Love that color.. Yummy looking apple jam.

  7. Perfect jam. You got the right texture.

  8. bookmarking this. Looks awesome


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