Japanese Apple Jam 林檎ジャム

Method11 steps

1. 1

   Step 1: Wash the apples (350 g) thoroughly; peel and core them in the next step.

   Uses 350 g apple (*1)

2. 2

   Step 2: Peel and core the apples. Reserve the peel in long strips and the cores for their temporary pectin addition to the pot.

   Uses Washed apples

   
3. 3

   Step 3: Dissolve 1 teaspoon salt in 1 cup water in a bowl, as specified in the article. Add the peeled apple flesh to this bath as you work; reserve its peel and cores separately.

   Uses Peeled and cored apple flesh · 1 cup water for the apple soaking bath · 1 tsp salt for the apple soaking bath

4. 4

   Step 4: Remove and drain the apples from the soaking water, discard that water, and finely chop the apple flesh.

   Uses Apple flesh in the salt-water bath

5. 5

   Step 5: Place the chopped apple flesh in an enamel-coated pot. Add the reserved peel and cores temporarily for colour and pectin; they will be removed before the jam thickens.

   Uses Drained chopped apple flesh · Reserved peel and cores

6. 6

   Step 6: Put the sugar (140 g) over the apples and apple skin and leave it for about 2 hours. The moisture in the apples will be extracted and you will see liquid at the bottom of the pot. *4

   Macerate apples with sugar · 120 minUses Apple flesh with reserved peel and cores · 140 g caster sugar

   
7. 7

   Step 7: Place the pot over medium heat and add the lemon juice (1 tbsp).

   Uses Sugar-macerated apples and their released juice · 1 tbsp lemon juice

8. 8

   Step 8: Bring the apple and apple juice extract to boil. Skim off any scum on the surface with a little sieve.

   Uses Macerated apples with lemon juice

9. 9

   Step 9: Simmer for about 20 minutes or until thickened, stirring often. Once the peel has released its colour, remove and discard all peel and apple cores before the mixture becomes thick. Keep the chopped apple flesh in the jam; mash it only if you prefer a smoother texture.

   Simmer apple jam until thickened · 20 minUses Boiling apple jam mixture

   
10. 10

    Step 10: Use a clean jar and lid sterilised by simmering them in boiling water for 10 minutes, as described in the article, and handle them with suitable tools. While the jam is hot, ladle it into the hot prepared jar, wipe the rim and close the lid.

    Sterilise the jam jar and lid · 10 minUses Thickened jam with peel and cores removed · Water, enough to boil the clean jam jar and lid

11. 11

    Step 11: Let the jar cool, then refrigerate it promptly. Keep this jam refrigerated; this recipe does not include a shelf-stable canning process.

    Uses Jarred hot apple jam