Tuesday, 29 January 2013

Apple Preserve

Fruit preserves are awesome no-hassle, sides to bread, bun or chapati. Especially so, when it is home made, without any artificial coloring or preservatives. So whenever there is more fruit than we can consume and if we are using up our last bottle of jam, then I go ahead and make a bottle of fruit preserve or jam. That is how this apple preserve came about. There were 8-10 apples lying about for a week and hardly no sign of anyone consuming them. So I decided to use up a 2-3 apples and make a bottle of preserve.


Fuji Apples - 2-3 large
Lemon juice - 1 tbsp
Sugar - 1/2 cup
Pectin - 1 tsp

Skin the apples, and shred them using the grater. The shredded apple should measure to about 1 cup. Mix the shredded apple with the sugar, lemon juice and pectin. Let it all rest for 5 mins. Heat the mixture up in a saucepan and cook for 5-7 minutes, stirring the whole while. Switch it off once cooked and transfer it to a prepared bottle (see note) and seal it immediately. Wait until it cools down completely (preferably overnight) and then store in refrigerator.

Dip the glass bottle in boiling water for 5 minutes. Remove the bottle from the boiling water with tongs and drain the excess water. Leave the bottle to dry it out completely.

Verdict: Despite the pectin, the apple preserve turns out spreadable and does not set like gel. I prefer it that way. You might want to completely mash the apples instead of shredding it, if you like it too smooth.

priya's signature image at photobucket


Swathi Iyer said...

Delicious apple sauce, homemade is always best.

Julie said...

healthy preserve!
Join EP event-Nutmeg OR Parsley @ Chef Mireille's Global Creations

Priya Kumar said...

Thank you girls. You are right, no artificial coloring and preservatives.