recipe for apple jam with Iranian saffron

Apple jam is prepared in various forms. In green apple and yellow apple jams, apples are usually cut into small cubes. But apples can be grated or even molded into various fancy shapes. Rose apple jam, also known as miniature apple jam. Because apples are used properly and without any cuts in the jam. In preparing this jam, apples can also be peeled. He also used apples with skin. And this is a matter of taste. Jam can usually be stored in glass jars and refrigerated for up to a year.

ingredients :

Apples = 1 kg
Sugar = 800 grams
Water = 2 glasses
cardamom = 4 pcs
Cinnamon stick = 1 pcs
Rose water = 2 tablespoons
saffron mixed with hot water = 2 tbsp
White vinegar = 1/2 cup
Butter = small amount

Instruction :

Step 1: First, wash the apples well, peel and peel them. Cut to the desired shape and size. It is recommended that the cuts be uniform and of the same size. You can break it into small cubes the size of two centimeters. Or grate an apple. You can also use the desired mold for cutting. Then pour the apples in a bowl and pour water over it. The amount of water should be enough to cover the apples. Add 1/2 cup or standard size glass of white vinegar. Let the apples rest in the water and vinegar solution for about an hour and a half to two hours. Then pour the apples into the strainer and separate. Be careful not to water the apples at this stage.

Step 2: In a suitable pan, which is recommended to be glazed or steel, pour two glasses of water and let it boil. Then add sugar to the water and stir gently until the sugar dissolves well in the water. Then add cardamom and cinnamon to the pan. Let this syrup thicken a little.

Step 3: In this step, add the apples to the nectar for the jam. After about an hour to an hour and a half, the apples are cooked over a low flame and heat. Note that during cooking, the jam should not boil. But the heat should not be too high. Because in this case, the jam matures quickly and the apples are not cooked. In the last half hour of cooking, add rose and saffron to the jam. These ingredients give a pleasant aroma and taste to the jam. After turning off the flame, add a little butter to the jam. This butter makes the foam on the jam gather in one place, and you can easily remove it. Note that separating the foam from the jam is very important and makes the jam not sugary.

Once the jam has cooled well, pour it into glass jars and store in the refrigerator. After cooking, you can put the jam in a container in the refrigerator to cool faster. After removing the dish from the refrigerator, turn it in a circle, if the nectar of the jam moved slowly, it means that it has reached a good consistency. Now you can transfer the jam into glass jars for jams. Apple jam can be eaten for breakfast, along with bread and butter, as well as a delicious dessert.

Points:
You may be wondering why apples should be soaked in a solution of water and vinegar. It is necessary to know that this method has helped a lot to make the jam colorful. And prevents apples from turning black.
– If you want your apple jam to be light and yellow, you should not put it in the pot during cooking. But if you want your jam to turn red, it should be put in a pot while the apples are cooking.
Another method used to prevent the jam from becoming sugary is to add a little lemon juice at the end of cooking.
– You can remove the cinnamon stick from the material inside the nectar, or use 2 teaspoons of cinnamon powder instead.
– You can use half of the sugar used to cook the jam, brown sugar. Brown sugar gives the jam both a pleasant taste and a more beautiful color.

recipe for apple jam with Iranian saffron