Apple Jam
Introduction:
๐๐ฝ๐ฝ๐น๐ฒ ๐๐ฎ๐บ ๐ฅ๐ฒ๐ฐ๐ถ๐ฝ๐ฒ (๐ ๐ฅ๐ผ๐๐ต ๐๐ฎ๐๐ต๐ฎ๐ป๐ฎ๐ต ๐ ๐๐๐ ๐๐ฎ๐๐ฒ) ๐ฏThis homemade Apple Jam recipe is passed down from Rose Benjaminโs late mother-in-law.It is a Rosh Hashanah staple symbolizing a sweet and joyful year ahead. Its rich, caramelized flavor adds warmth and tradition to the holiday table.The sweeter, the betterโcarry on the tradition and make it your own!Preparation method:
๐๐ป๐๐๐ฟ๐๐ฐ๐๐ถ๐ผ๐ป๐:
1) Rinse, core, and quarter apples (leave peel on).
2) In a heavy-bottomed saucepan, bring cardamom, cloves, and water to a boil.
3) Add apples and sugar, then simmer on medium-low. Remove any loose apple skins.
4) Taste the mixture and adjust sweetness with more sugar if needed. Cover partially, leaving space for steam to escape.
5) Stir occasionally to avoid burning, and cook for 3 hours until thickened and caramelized.
6) Test jam thickness by spooning some onto a plateโit should hold its shape.
7) Remove cardamom and cloves, then let the jam cool before serving. Store in an airtight container in the fridge for up to 2 weeks.
Type: Side dish
Kosher choice: Pareve
Cooking: 3 hours
Kosher choice: Pareve
Cooking: 3 hours
Ingredients:
๐๐ป๐ด๐ฟ๐ฒ๐ฑ๐ถ๐ฒ๐ป๐๐:
6 Granny Smith green apples
500 gm fine white or brown sugar
2 cloves
6 cardamoms
3-4 cups water
How long can it be stored in the fridge?
2 weeks
2 weeks
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