Tuesday, 18 November 2008

Bramley Apple Pie Jam - Quick and Easy

Bramley Apple Pie Jam

Why this isn't a common jam flavour available in any grocery store is beyond me. I have been wanting to try this for months now but wanted to wait until autumn when English apples were in season, then of course left it so long I almost missed the season....thankfully I was able to get some in season English bramley apples (you want these as tart as can be) and finally got around to it. I have never made jam before but this was so easy. 

I made some changes to the recipe - mainly I've reduced it a lot to make just 1 good size jar of jam so that there is no need to do all the jar sterilizing and water baths and everything else associated with jam making. You simply chop apples, simmer everything for a few minutes then chill to let it set. Super simple!

It is absolutely delicious too, tastes really just like apple pie filling and is so good on toasted 'buttered' good quality white bakery bread like above, as well as toasted bagels but I can't wait to try it on pancakes and think I'll make some apple jam tarts with it as well.

Bramley Apple Pie Jam

Makes 1 good size jar of jam

2 cups chopped bramley apples - chop quite fine, they don't break down much at all
2 tsp lemon juice
1/2 tsp ground cinnamon 
1/8 tsp ground nutmeg
1/8 tsp ground ginger
1 1/2 cups jam sugar (sugar with added pectin)
1/2 cup light muscovado sugar (light brown sugar)
2 tsp vegan margarine

Place the chopped apples in a pyrex measuring cup and pour in water to fill the 2 cup line (with the apples in). Add to a medium saucepan with the margarine, spices and lemon juice. Bring to the boil, add sugars and bring back to a full rolling boil. Boil for 4 minutes stirring constantly. Remove from heat and stir until no longer bubbly and slightly thickened.

Transfer to a jar or suitable sized bowl - anything that's not metal or plastic will do and leave to cool and set, giving it a stir a couple of times. When cool or room temperature transfer to the fridge. Jam should keep just fine for a week or two.

Source:  Based on this recipe.

Nutritional Information: per 100g

Calories: 291
Protein: 0.1g
Fibre: 0.6g
Carbs: 72.6g
Sugar: 71.2g
Fat: 1.2g
Sat Fat: 0.3g
Sodium: 13.9mg

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