Apple and vanilla bean jam

Apple and vanilla bean jam

By
From
Modern Italian Food
Makes
750 g
Photographer
Earl Carter

Ingredients

Quantity Ingredient
1kg apples
1 lemon, juiced
1 vanilla bean
750g white sugar

Method

  1. Peel and core the apples. Retain a quarter of the cores and tie them in a muslin bag – they provide extra pectin which helps the jam to set. Cut the apples into chunks.
  2. In a heavy-based, non-reactive shallow pan combine the apples, apple cores in their bag and the lemon juice. Cook gently until the apples start to break down.
  3. Split the vanilla bean in half and scrape out the seeds. Add the pod and seeds to the apple mixture and stir to combine. Add the sugar and stir until it dissolves. Raise the heat to high and cook for about 5 minutes, watching carefully to see that it doesn’t catch and burn.
  4. After about 5 minutes the jam should start to reach its setting point. Tip the pan to one side and to see if a jelly has begun to form on the bottom of the pan. If so, the jam is ready. (You can also test on a chilled saucer.)
  5. Remove the apple cores and the vanilla pod and spoon into hot sterilised jars. Seal and store for up to 6 months.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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