Delicious and comforting, apple jam is a staple in many households, especially during the harvest season.
With your Thermomix, making apple jam is not only simple but also incredibly rewarding.
Apple jam is a type of fruit preserve made primarily from apples, sugar, and sometimes spices such as cinnamon or nutmeg. Unlike apple butter, apple jam typically has a chunkier texture with pieces of fruit preserved in a thick syrup. It’s perfect for spreading on toast, pairing with cheeses, or even enhancing sauces and marinades.
The history of apple jam can be traced back to the Middle Ages when preserving food became essential for survival during the winter months. Originally from Asia, apples made their way to Europe and quickly became a popular ingredient due to their versatility and storage capability.
Jam making evolved as an important preservation method, with sugar acting as a natural preservative to extend the fruit’s shelf life.
Once you have mastered apple jam, why not try other varieties? Here are a few suggestions:
Each type of jam offers a unique taste and adds a wonderful touch to your breakfast table or dessert recipes. With your Thermomix, the possibilities are endless!
Embarking on a jam-making adventure with your Thermomix not only allows you to enjoy delicious, homemade preserves but also brings a sense of accomplishment and joy in creating something from scratch. Happy jamming!
I leave you with the recipe for the Thermomix Apple Jam.
See you for the next recipe!
Nea!
Thermomix Apple Jam
Ingredients
- 600 gr apples
- 300 gr brown sugar
- 1 lemon (juice only)
- 30 gr raisin
- 30 gr pine nuts
- 1 tbsp Marsala (optional)
Instructions
Clean, peel the apples and cut them into chunks, put them in the bowl together with the other ingredients and mix: 10 seconds Reverse speed 2.
Place the closed jar in the refrigerator (or if you prefer in another airtight container) for 30 minutes.
Then remove the bowl from the fridge, reposition it and cook: 40 min. 100° Reverse speed 1.
Check the cooking by doing the saucer test and if necessary continue for a few minutes at Varoma temperature.
Pot in sterilized jars and pasteurize (how to do it, read here) for 30 minutes.
Store them away from light and moisture. Once the jars are opened, they should be kept in the fridge… Buon appetito!
