Prepare this dish now and it will be ready in time for your party! This would make a great stocking filler!
Makes 64 ounces of jam
Ingredients
- 12 apples - I used Macintosh
- 3 tablespoons lemon juice
- Sugar equal to the weight of the apples (I got 2 lb. 1 3/4 ounces of apples, so that's how much sugar I used)
- 18 tablespoons water
- 3 pinches saffron
- 3 tablespoons rosewater
Directions
- Peel and core the apples, then slice thinly. (You don't have to slice them too thinly; you don't need a mandoline or anything like that.)
- Sprinkle the apples with the lemon juice. This will prevent discoloration.
- Put the apples and the sugar in the saucepan with the water. Bring to a boil, removing any scum that may develop.
- Boil gently until the apples are slightly softened and begin to look translucent.
- Add the saffron to the mix. Stir carefully, but thoroughly, and boil another few minutes.
- Meanwhile, prepare your jars, lids, bands and the water bath canner. Fill the stock pot with water to cover the jars and accessories and bring to 180 degrees. Fill the canner a little more than halfway (enough to cover jars once immersed in the water) and bring to 180 degrees.
- When the jam has reached the jelling point, add the rosewater and remove from heat.
- When everything is ready, ladle the jam mixture into the clean jars. Top with the lids, seal with the bands, and lower into the water bath.
- Bring the water bath canner up to a rolling boil, then lower the jars in using the rack.
- Cover the canner and process the jars 30 minutes.
- Remove from the canner and let cool naturally 24 hours.
- Store or give as gifts. Refrigerate after opening.
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