Apple Jam
This traditional Parsi preserve transforms crisp apples into a sweet, golden jam using a classic method originally designed for pears. By substituting the fruit with tart, firm apples, this recipe creates a rich spread with a delightful texture perfect for breakfast or desserts. The slow-cooked fruit melds with sugar syrup to produce a comforting, translucent conserve that pairs beautifully with fresh bread or chapati.
Ingredients
- 2 pounds Apples (firm, tart variety) (Originally 'Sapachan'. Substituted for pears as per instruction.)
- 2 pounds Granulated sugar (Implied ingredient (referenced from Pear Jam recipe). Standard 1:1 ratio used.)
- 2 cups Water (Implied ingredient for syrup making.)
- 1 tablespoon Lemon juice (Implied ingredient to prevent crystallization and add tartness.)
Instructions
- 1Wash, peel, and core the apples. Cut them into uniform slices or small chunks suitable for jam.
- 2In a heavy-bottomed pan, combine the sugar and water. Heat over medium heat, stirring until the sugar dissolves completely. Bring to a boil and cook until the syrup slightly thickens.
- 3Add the prepared apples to the syrup. Simmer on low heat, stirring occasionally to prevent sticking. Cook until the apples are tender and translucent, and the syrup reaches a thick, jam-like consistency. Stir in the lemon juice towards the end of cooking.
- 4Remove from heat and allow to cool slightly. Transfer into clean, sterilized glass jars. Seal tightly and store in a cool, dry place.