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Toffee Apple Jam
Super tasty and with only a few ingredients this is the perfect jam for Autumn
Ingredients
- 750 g apples Cooking apples
- 1 lemon juice only
- 500 g sugar
- 2 tbsp brandy
Instructions
- 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.
Notes
Use Calvados if you have it instead of standard brandy. Or use whisky for a Scottish kick!
I've worked out servings at about 1 tablespoon of jam.
You can of course use any type of apples for this toffee apple jam, just bear in mind that different types will be sweeter.
Nutrition
Calories: 101kcalCarbohydrates: 25gProtein: 0.1gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.003gSodium: 1mgPotassium: 40mgFiber: 1gSugar: 24gVitamin A: 18IUVitamin C: 4mgCalcium: 3mgIron: 0.1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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