Candied Apple Jam And Citrus Zest

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Here is the recipe of candied apple jam with citrus zest from Françoise Porcher. An autumn recipe for lovers of apples, oranges and lemons.

Ingredients for 1.5 kg of apples:

  • 1kg500 from apples cut, Braeburn type, garden farm apples
  • 1 untreated orange
  • 1 untreated lemon
  • 1 lime
  • 700 g of crystallized sugar

Recipe of Candied Apple Jam and Citrus Zest

I start by taking strips of orange and lemon, avoiding the white skin, too much bitterness. I cut them into fine julienne by superimposing three to four strips and put them to confit in a pot of cold water to height by adding sugar three times and a little water if the level drops. I use mineral water, the zests are softer.

I press the orange and pass its juice through a tea-pass over the copper basin. I add a little water to wet the bottom of my basin. I pour the sugar and wait 5 minutes to light the low heat. I peel the lime into fine filaments.

While my sugar syrup is done, (See the sugar syrup). I dig my apples, peel them and cut them into squares. How quickly: I cut my apple in the direction of the peduncle, tail. Each half of apples spilled on a cutting board is cut into slices as if to make a pie by holding half apples with one hand and there I cut in three my half sliced ​​apple. Tip: To slice, use a knife without teeth and move up and down, you will see the slices remain stuck together.

I squeeze the lemon and put its juice in the bowl I used to weigh. I mix my apple squares with the juice as to avoid any oxidation. My syrup is ready, I pour my kilo of apple squares little by little so that the squares bathe in the sugar syrup quickly, but gently to keep them whole. My zests are candied, I drain them and I add them in the basin. As soon as my apple squares are translucent, I lift the wooden spoon. The fourth drop pearl, I put in jars.

Sugar syrup

I start by pouring about 20 cl of water, or water and juice of a fruit (orange, lemon), enough to wet the bottom of my basin and I pour the amount of sugar, depending on the amount of fruit, in spreading on the bottom of the basin. I wait a moment for the sugar to appear wet. I light on low heat, I lift with both handles and rotate my basin gently to wet all my sugar. I let it cook without stirring too much because the sugar would crystallize. First, the syrup is bubbling with big bubbles, it is 105 degrees and then the temperature rises to 112 degrees. (I do not use a cooking thermometer) It is then more and more clear, almost transparent. I do not let him cook alone anymore, he might caramelize. He is clear and sweet, he is ready. To reassure me, I dip my wooden spoon and raises it 25 cm above the basin. A sweet fillet drips and then drops, the fourth drop must bead. Your sugar syrup is ready to make your recipe.

Sugar syrup is especially used in traditional orange marmalade. This process also allows to make jams where the fruit bathes in a translucent softness. It allows to cook the fruits that have difficulty to take: cherry, pear, strawberry, melon, pumpkin.

In addition, the fruits remain whole and do not reduce themselves to puree because they are seized in the syrup of boiling sugar.

Françoise Porcher (about the author and his book)

Candied Apple Jam And Citrus Zest

FAQ - 💬

❓ How to make cranberry apple jam?

👉 Mix together prepared apples, whole fresh cranberries, sugar and water in a large cook pot. Bring the mixture to a boil over high heat and let it cook for 10 to 15 minutes. Add the lemon zest and juice. Keep lightly boiling the jam until it thickens.

❓ How to make jam with Apple and brown sugar?

👉 Boil the jam and add the sugars. Turn the heat on to medium-high and bring the apple mixture to a full rolling boil. Add 4 cups of granulated sugar and 1 cup of packed brown sugar. Stir the sugar in completely and bring the jam back to a boil. Let the jam boil for one full minute while you stir constantly. [3]

❓ How to make Lemon-Honey Apple Jam?

👉 Make a lemon-honey apple jam. To make a citrus flavored apple jam, cook your prepared apples with lemon juice until the apples soften and break down. Stir in pure honey and sugar. Bring the jam to a boil over medium-low heat and add liquid pectin. Boil the jam for 2 more minutes and add lemon zest. You can them process the jam in 7 pint jars.

❓ What is the best apple to use for jam?

👉 You can use any apples. Try Cortlands, Pink Ladies, Pippins, or Jonagolds. These will all cook down well. Using more than one type of apple will also give more depth of flavor to your jam. Stir in the other ingredients.

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Video: How to Candied Orange and Lemon Zest.

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