Description
Fruit preparations cooked in sugar syrup is called jam. A commonly loved fruit used to make jams is apples. Apples contain pectin (natural gelling agent) which makes them desirable (with reference to texture) to be converted into jams. Usually apple jams are manufactured during October November season. Preservatives like sodium benzoate and citric acid is added to the jam to give it longer shelf life.

There are many manufacturers for apple jams but the same can be prepared at home. To make apple jam at home, follow this simple recipe.
Peel, core and thinly slice 1 kg apples. Steam for 1 to 2 minutes and grind when cool. Combine 1.5 kg sugar and the apple puree in a broad pan and cook on a slow flame till the mixture thickens. When cooked, the jam will be much thicker than dropping consistency. Dissolve 1 tsp citric acid in ½ tbsp water and add to the mixture. Mix well and cook on a slow flame for 1 more minute. Remove from the flame, add sodium benzoate (a pinch dissolved in 1 tbsp water) and mix well. Add flavouring if required and store in bottles. You can add cinnamon, cloves etc as flavouring.

In the above recipe, use brown sugar instead of normal grain sugar to make caramel apple jam.

How to Select
Ensure that the bottles/ cans are well sealed and check for manufacturing and expiry date before purchasing.

Culinary Uses
· They are devoured mostly as a spread on bread slices, open toasts, bread rolls etc.
· Use apple jam to make pinwheel sandwiches, swiss rolls etc.Because of their colour, they give added appeal to the recipe.
· You can thin apple jam by dissolving in some water and then use as a thick flavouring syrup for cakes, or as a glaze for fruit tarts.
· You can also combine apple jam with other fruits to make double fruit flavoured jams like rhubarb apple jam, apple strawberry jam, pear apple jam, blackberry apple jam, fresh fig and apple jam etc.

How to Store
Store jars in a cool dry place away from humidity. You may store them under refrigerated conditions.