Golden Apple & Orange Jam with Pink Peppercorns

Golden Apple and Orange Jam with Pink Peppercorns

Category: Jams and Preserves
Servings/Yield: 1 jar

Ingredients

Instructions

1. Prepare the Apples:

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   • Start by thoroughly washing the Golden Apples under running water. Use a vegetable peeler to remove the skins.
   • Cut off the stem and core the apples, removing the internal seeds with a small knife.
   • Slice the apples into quarters and then grate them using a coarse grater into a large bowl.

2. Prepare the Oranges:

   • Peel the oranges by cutting off both ends and carefully removing the skin with a knife, making sure not to cut into the pulp.
   • Cut the peeled oranges into segments and slice each segment into smaller pieces.
   • Using a food mill or a fine-mesh strainer, press the orange segments to extract both the juice and pulp. Collect the mixture in a large bowl.

3. Prepare the Pink Peppercorns:

   • Finely chop one tablespoon of pink peppercorns with a sharp knife. Set aside.
   • Keep a second tablespoon of whole peppercorns for later use.

4. Cooking the Jam:

   • In a large, tall stainless steel pot, combine the grated apples and orange juice and pulp.
   • Add the finely chopped pink peppercorns and the whole peppercorns to the mixture. This step should be done with the heat off to avoid burning the fruit.

5. Add Sugar and Pectin:

   • In a separate bowl, mix the granulated sugar with 25g of Fructose Pectin 2:1.
   • Add the sugar-pectin mixture to the fruit mixture in the pot. Stir everything together while the pot is still off the heat.

6. Cook the Jam:

   • Bring the mixture to a boil over high heat while stirring frequently to prevent the fruit from sticking to the bottom of the pot.
   • Once it reaches a full boil, let it simmer for 3 minutes while continuing to stir.
   • Remove the pot from the heat and stir to dissolve any foam that has formed.

7. Jar the Jam:

   • Sterilize your jam jars and prepare a funnel for easy pouring.
   • Carefully ladle the hot jam into the prepared jars, making sure to pack the jam tightly.
   • Seal the jars tightly with their lids.

8. Seal the Jars:

   • For extra security, turn the jars upside down while still hot for about 5 minutes. This will help create a vacuum seal and sterilize the lids.

9. Final Steps:

   • Allow the jars to cool completely at room temperature. Once cooled, label the jars for easy identification.

Your Golden Apple and Orange Jam with Pink Peppercorns is now ready to enjoy! This jam makes for a delightful treat, whether spread on toast, served alongside cheeses, or added as a unique topping for desserts. Remember to store the sealed jars in a cool, dark place for long-lasting freshness.