Another tasty jam [sweet sourish flavour] from Amy Beh's collection that I have prepared sometime ago. I made this jam again and would like to share with those interested to make their own preserves. Probably, I will use some to bake a chiffon cake like the one with Red Plums Jam.
[makes a bottle and a half x 400 gm]
450 gm Granny's Smith green apples [about 5 apples] - remove skin and chopped finely
50 gm figs - soaked and chopped small pieces
Rind of 1 orange
250 ml water
200 gm sugar
- Place all ingredients [except sugar] in a pan. Bring it to a boil and lower heat to cook until fruits are soften [I blend it a little to get a finer texture] and water reduced.
- Add in sugar and continue to simmer. Stir occasionally to mix ingredients well. In the meantime, place a small saucer in the freezer to chilled [for testing if jam is ready]. Simmer until it gels up. Place a teaspoon of jam on saucer. Leave in fridge for a few minutes and jam should be ready if it forms a mass.
- Store in sterilised airtight bottles. Always refrigerate jam as homemade jams are without preservatives.
|Chiffon cake using homemade apple figs jam|