Ultra Easy - Homemade or Semi-Homemade Recipes


Jams
I’m not a fan of store bought jams due to their high fructose corn syrup. I have no qualms about the use of sugar however. Most jams can scare a novice cook because of the many steps involved, huge batches, and then canning/sealing the final jars. Well, this one takes all the difficulty away. In fact, since apple are a natural source of pectin - a thickener that makes a jam thick - you don’t even need commercial thickeners! It’s super simple. If you can peel an apple and reheat food in a microwave - you’re good to go. Recommended apples: Macintosh or any “cooking apple” like ida red, paula red, empire, etc. Never red delicious, as they aren’t meant to be cooked - they won’t mush up..

Apple Jam

Yield: 1-1/2 cups

Ingredients:
2 medium apples, cored, peeled and roughly chopped
1-1/2 cups sugar


OPTION 1: 1 teaspoon of citrus juice (lemon, lime, orange) to keep jam light beige colored, rather than brown. If you add cinnamon - don’t even bother with citrus juice)

or

OPTION 2: Cinnamon to taste. (This is my fav version)


Combine all ingedients (not the citrus) in very large (Large because it bubbles up quite high) microwave safe mixing bowl. Microwave at high power for 3-5 minutes until apples are tender, stirring once or twice mid-way. Use a whisk or mixer to beat the mixture into a slightly chunky jam / spreadable consistency. (JAM WILL BE HOT AS MOLTEN LAVA - CAREFUL!)

Put back into microwave at high for 3-4 more minutes. Stir once midway. Mixture should seem thicker. (If using optional citrus juice - add it now). Pour jam into prepared jars, seal and refrigerate.

Jam will thicken considerably in ‘frig. I’d suspect you should use it up within 2-3 weeks, but mine never even lasts that long. ;-)

Viola! You’ve made a super tasty - homemade jam!

Ooooh this sounds divine!! I love all kinds of apple spread... YUM!

I make something similar to that in my slow cooker. I like the cinnamon option too!

I hope you like it, too. I know I sure do. :)