jam

Apple-Maple Syrup Jam

Approximately 8x 500 mL jars

Ingredients

  • 7.4 lb apples, preferably Cortland (good for baking, and not too sweet. McIntosh would be fine too) (weighted full, not cleaned)
  • 1¾ cup sugar
  • 1 cup amber/dark maple syrup
  • 8 cloves
  • juice from a lemon (keep seeds for pectine)

Preparation

  • Put the lemon seeds in a bit of warm water to get the pectine out
  • Clean the apples and cut them in pieces. They are most likely to stay whole, so they should not be too big
  • Put the apples, sugar and maple syrup in a big stock pot, slowly stir so all the apple pieces are covered
  • Store in the fridge for 6-8 hours
  • Transfert directly the pot to the stove, and slowly bring to a boil
  • Add the cloves and the lemon juice, and the water with the seeds (if you do not want to fish for the seeds while transferring the jam to the jars, do not put the seeds in the pot, just the water if the seeds stayed long enough in it)
  • Keep boiling for 45 minutes, stirring often, keeping the heat just high enough for boiling without burning
  • In the meantime, wash your jars with soap, rinse thoroughly, and put in 200ºF oven (they have to stay in there for at least 15 minutes)
  • To see if the jam is ready, put a drop of the liquid on a cold plate, and see if it freezes after 5 seconds. Turn the plate sideways, the drop should not run
  • When the jam is ready, reduce heat, but keep it at a slow boil
  • Get a jar out of the oven, fill it, leaving half an inch of space at the top. Clean the ring with a clean wet napkin. Boil the lid for 10 seconds in water, and seal. Turn upside-down and leave on a clean towel to slowly cool down. Keep bottling the jam
  • You’re done, good job!

Strawberry Jam

60/40 recipe (40% sugar)
Approximately 8x 500 mL jars

Ingredients

  • 8 lb strawberries (weighted full, not cleaned)
  • 2 lb sugar
  • juice from 2 lemons (keep seeds for pectine)
  • 4 branches of mint

Directions

  • Put the lemon seeds in a bit of warm water to get the pectine out
  • Clean the strawberries and cut them in half (or quarter if big). They are most likely to whole, so they should not be too big
  • Put the strawberries and sugar in a big stock pot, slowly stir so all the strawberries are covered
  • Store in the fridge for 6-8 hours
  • Transfert directly the pot to the stove, and slowly bring to a boil
  • Add the lemon juice, and the water with the seeds (if you do not want to fish for the seeds while transferring the jam to the jars, do not put the seeds in the pot, just the water if the seeds stayed long enough in it)
  • Keep boiling for 45 minutes, stirring often, keeping the heat just high enough for boiling without burning
  • In the meantime, wash your jars with soap, rinse thoroughly, and put in 200ºF oven (they have to stay in there for at least 15 minutes)
  • To see if the jam is ready, put a drop of the liquid on a cold plate, and see if it freezes after 5 seconds. Turn the plate sideways, the drop should not run
  • When the jam is ready, reduce heat, but keep it at a slow boil
  • Get a jar out of the oven, fill it, leaving half an inch of space at the top. Clean the ring with a clean wet napkin. Boil the lid for 10 seconds in water, and seal. Turn upside-down and leave on a clean towel to slowly cool down. Keep bottling the jam
  • You’re done, good job!