2020-08-13 / test@t
Spicy Apple Jam with Pepper Rose
What an apple autumn! I propose to cook not just apple jam, but spicy, aromatic, smelling of warm September. I really like the combination of apples and pink pepper. Rose pepper brings a slightly aniseed note, as if with a smoke. And in combination with cinnamon, cardamom and vanilla - it generally becomes beyond the banal apple jam. This jam is perfect for a soulful tea drinking, and will also be an excellent gastronomic gift for relatives and friends.
- apples 1 kg
- sugar 1 kg
- water 300 ml
- rose pepper (pink) 1 tsp without top
- cardamom (boxes) 4 pcs.
- sugar with natural vanilla 2 tsp
- cinnamon 0.5 tsp
- citric acid 1 tsp without top
STEP-BY-STEP COOKING RECIPE
Wash the apples. I had small apples, so I decided to boil them whole. If the apples are large, cut them into wedges, but do not grind them (a medium-sized apple is ideally cut into quarters). Remove seeds.
Boil the syrup from sugar and water. Add citric acid to the syrup (if the apples are sour, it is better not to add citric acid, the apples' own acidity will be enough).
Dip apples into boiling syrup. Boil after boiling over medium heat for 5-7 minutes. Then remove from heat and let cool completely. Ideally let stand for 24 hours. Believe me, it's worth it, apples are saturated with the sweetness of syrup.
We repeat the previous step. While the jam is boiling, prepare the spices. Peel the cardamom. Crush cardamom seeds and rose pepper, add cinnamon and sugar with natural vanilla. Pour this mixture into the jam. Let the jam boil for 5-7 minutes over medium heat again.
We put the hot jam in sterilized jars and roll it up.