Read on for my recipe for Toffee Apple Jam
Fireworks night, bonfire night, Guy Fawkes! Whatever you want to call it, this is the night of bon fires and fireworks all over the UK. The sky will be alight with flashes of colour, stellar light shows and the sonic booms of over sized party poppers.
We always used to have a bonfire in the garden with my Dad lighting rockets in milk bottles and nailing a Catherine wheel to the wall, where it would sputter and flash, maybe go round a few times and putter out.
The bonfire would be accompanied by sausages (bangers) on rolls with tomato sauce and toffee apples made by Mum for afters.
The toffee apples were my favourite part. The crackly hard almost over-sweet toffee giving way to a juicy apple underneath.
I used to hover round the kitchen like a vulture waiting for them to cool down and harden up. Only to be shoo-ed out by Mum and told to wait till the fire was lit and time was right.
Patience has never been my strong suit.
In the interests of Larder Love and my fondness for toffee apples I decided that I would transfer this sticky treat into a spreadable goodie that could be kept for later and trapped in a jar. Yes, you got it, I decided to make it into Toffee Apple Jam!
This was really just a case of getting together the components of the traditional toffee apple and then going the wrong way about making it. Oh and I added a wee dash of brandy, like you do!
How to make Toffee Apple Jam;
I used a kilo of Bramly apples (sounds a lot but these guys are big and heavy), the juice of a lemon, half a kilo of sugar and 2 table spoons of brandy.
You peel and core the apples, chop them up and toss them in a bowl with the lemon juice.
Set aside while you get on with the toffee bit.
Stir 250g of the sugar with 4 tablespoons of water in a heavy based pan on a low heat till you get it to melt and go golden.
Now toss in the apples and don’t panic when the caramel all clumps up and hardens, it will calm down and soften again when the heat gets going again!
Add the remaining sugar and stir until it has all dissolved.
Bring to the boil tor 10-15 minutes till apples are completely soft.
Remove from heat and press it all through a sieve with a wooden spoon – be careful as this stuff is HOT!
Return to the pan and boil again for 1 minute and remove from heat before you stir in the brandy.
Ladle into sterilised jars and pop on a lid, leave overnight before tasting to let the flavours really develop.
Serve on toast, scones, crumpets or over ice-cream – yum!
Happy Bonfire Night!
Toffee Apple Jam
- 1 kilo/2 1/4 lb Bramly apples
- Juice of 1 lemon
- 500 g/1lb 2oz sugar
- 2 tbsp brandy
- Peel and core apples and chop, toss in a bowl with lemon juice and set aside.
- Stir 250g (8oz) sugar with 4 tablespoons water in heavy based pan till golden.
- Add apples and remaining sugar and stir on low heat to dissolve.
- Boil 10-15 mins to soften apples and thicken.
- Press through sieve with wooden spoon.
- Return to pan and boil 1 more minute.
- Remove from heat and add brandy.
- Ladle into sterilised jars and pop on the lids. Leave overnight to let flavours develop.
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