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Apple-lavender jam

updated

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Ingredients for 1 servings:

  • 1 kg apples, sweet
  • ½ pack of citric acid
  • 250 g sugar
  • 1 bag of Gelling Fix, 3:1
  • 3 stems of lavender, leaves and flowers
  • ½ tsp canning aid

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Cooking/baking time approx. 10 minutes; Total time approx. 1 day 55 minutes

Peel, core, and cut the apples into small pieces. Immediately add the citric acid and puree some of it – depending on how chunky you want it. Add the sugar. Then take the lavender and put it in a loose tea bag. Place this in the apples and press down slightly. Let it steep overnight. The next day, remove the tea bag. Add the gelling agent and bring to a boil over medium heat, stirring constantly. Simmer for another 3 minutes, stirring constantly. Finally, stir in the preserving agent and pour the jam into hot, rinsed jars. Turn the jars upside down for 10 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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