Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, apple jam (with jonathan apples). One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Apple Jam (with Jonathan Apples) is one of the most favored of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Apple Jam (with Jonathan Apples) is something which I’ve loved my entire life.

（Please watch in HD.画質変更して見てください。Click on Caption button ! レシピを見るには「もっと見る」をクリック!） 真っ赤な『紅玉リンゴ』を使って、リンゴジャムを作りました。 Far beyond other Beatles tributes, Apple Jam delivers unrivaled Beatles-infused musicianship, without. It has never been officially released by anyone, until now. Looking for something to with the bushel of apples you picked this weekend? Bring to a simmer, stirring occasionally, and cook until fruit is tender and mixture.

To begin with this particular recipe, we must first prepare a few components. You can cook apple jam (with jonathan apples) using 3 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Apple Jam (with Jonathan Apples):

1. Make ready 6 Apples (Jonathan apples)
2. Get 280 grams Sugar
3. Get 1 lemon worth Lemon juice

We got our apples fresh off the tree from a local With cranberries, apples and a little orange, this is the jam you need to have on hand for the day after Thanksgiving to slather all over the leftover bits of. The Jonathan apple is a medium-sized sweet apple, with a touch of acid and a tough but smooth skin. It is closely related to the Esopus Spitzenburg apple, good for eating fresh and for cooking. I almost called this recipe Apple Butter-ish!

Steps to make Apple Jam (with Jonathan Apples):

1. Wash the apples carefully, since the peel will be used too.
2. If you use a peeler you can peel the apples easily. For a small amount of apples, a knife is fine.
3. Cut the apples (700 g) into 8 pieces (or smaller). Cut the cores into half, and remove the stem and bottom end bits.
4. Put the peel and core (totaling about 400g), 1/2 a lemon worth of juice and 800 ml of water in a pan, and simmer over high heat for about 30 minutes. Stir occasionally with a wooden spatula.
5. When the cores have fallen apart and the spatula feels heavy, strain the contents of the pan through a piece of clean muslin (or cheesecloth) to extract the pectin liquid.
6. Add the fruit and 1/2 a lemon worth of juice to the pectin liquid (which should be about 500 g), and simmer over high-medium heat while stirring with a wooden spatula.
7. When the mixture has been reduced by about 2/3, add the sugar in 3 batches 5 minutes apart. If you want the jam to have a longer shelf life, increase the amount of sugar to 500 to 600 g.
8. When simmering the jam, try not to stir it up too much. Shake the pan instead while trying not to crush the fruit for a preserves-type jam.
9. The result is a subtly sweet, pretty apple jam with pink colored jelly surrounding the fruit.
10. Since this recipe only uses a small amount of sugar, it's not suited to keep for a long time. After Step 3, take out the cores and peel, and store the jam in the freezer.

It is closely related to the Esopus Spitzenburg apple, good for eating fresh and for cooking. I almost called this recipe Apple Butter-ish! I made a kick ass Apple Jam! It is delicious and I've had to pace myself when eating it. My current cheese obsession is Manchego, and this pairs so beautifully with the apple jam.

So that’s going to wrap it up with this special food apple jam (with jonathan apples) recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!