Apple Jam With Honey And Calvados
Recipe adapted from Kevin West of savingtheseason.com
Apple Jam With Honey and Calvados
Apple Jam With Honey and Calvados
Servings
2
Pints
Ingredients
- 4 pounds apples, some sweet and some tart
- 2 tablespoons fresh lemon juice
- ½ cup water
- 2 cups sugar
- 1 to 2 tablespoon pale honey, such as sage honey
- 1 to 2 tablespoon Calvados or apple brandy
Optional Ingredients
- ¼ teaspoon finely grated lemon zest (optional)
Directions
- Peel, core and slice the apples into ½-inch chunks and promptly place in a bowl with the lemon juice and water. Remember as you add more fruit to the bowl to stir it into the acidulated water to prevent browning.
- Add the sugar, stir to combine, and leave to macerate for an hour or more.
- Pour the fruit-sugar mixture into a preserving pan and rapidly reduce the liquid until almost none remains. Add the honey and Calvados to taste, and add more if you like. If your apples need a little extra boost, stir in the lemon zest. Notes: This jam wi& keep in the re"igerator for about a week. For longer storage, ladle the hot jam into prepared half-pint jars, seal, and process according to the jar manufacturer's directions in a boiling water bath for 10 minutes. Because of its low sugar content, this jam wi& have a shortened shelf life and should be used within 6 months. Once opened, it must be stored in the refrigerator and finished within a week; otherwise it will go moldy.