Apple jam

My KCWC effort started enthusiastically last week but completely fizzled out around Friday, unfortunately. I'm happy though that I got a few useful clothes for the kids out of it, and the biggest bonus of participating was the vast amount of inspiration that I got from seeing everyone's creations - wow there are some amazing sewers out there!! My Pinterest 'kids clothes' folder has been topped up and I have lots of ideas swimming around in my head... but onto another of my loves, food ;-)

We're not huge jam eaters here but I do like to have a jar in the fridge to serve with scones, pikelets and to use with biscuits etc. But we are huge apple fans, so when I saw a recipe for apple jam in Lotta Jansdotter's inspirational book Homemade Living I knew it would linger in my mind until I made it!
And it's truly lovely - very apple-y, chunky, with a lovely jelly-like texture. My only complaint would be that even though I changed the recipe to use less sugar it is still a little sweet for my taste. So next time I make it I think I'll either reduce the sugar further or try to buy more tart apples (or maybe use more lemon juice? Any jam makers out there with some suggestions?).

Oh, and it's yummy with scones :-)

 

Apple  Jam
Makes about 3 cups 

1 kg green apples, peeled, cored and chopped
Juice and zest of 1 lemon
1 cup water
5 cups sugar

Combine the prepared apples, lemon zest and water in a large saucepan.  Simmer over medium heat for about 15 minutes or until apples are softened but not cooked all the way through so that the apples hold their shape. Stir in the sugar and lemon juice. Cook, stirring constantly until the mix boils. Reduce the heat and simmer for about 20 minutes or until the jam thickens (I did the cold plate test just to check that it was setting). Cool and place into jars. Keep in the fridge.