John Myers
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Greg’s Mirabelle Apple JAM
The perfect greg’s mirabelle apple jam recipe with a picture and simple step-by-step instructions.
- 1000 g Mirabelle fresh
- 300 g Apple Elstar
- 500 g Preserving sugar 3: 1
- 200 ml Apple juice directly
- 100 ml Blood orange juice directly
- 15 cl Calvados
- 1 tsp Cinnamon
- 1 Pc. Vanilla pod
- 0,5 Pc. Fresh lime
You need:
- A pot with a capacity of 3.5 liters and a mixer
Preparation:
- Wash, core and chop the fruit.
Preparation:
- Put the fruit pieces in the saucepan with the liquids and heat them. When the liquid starts to boil, puree everything with the mixer / wand. Now add the halved vanilla pods and the preserving sugar and bring to the boil while stirring for at least 5 minutes over medium heat.
TIP 😉
- Cook small pieces of apple with it, this will make the jam PIECE
- To determine whether the jam is ready to be filled, you can carry out a gelation test. To do this, take a little of the jam and pour the liquid on a cold plate. The jam is ready when it is sufficiently firm.
- Rinse the jam jars with hot water and fill up with the jam (use a funnel). Screw on the lid and let the jar stand on the lid for 10 minutes. Finished :-
Dekotip 😉
- Cut the vanilla pod into 9 pieces and put one piece in each glass.
- The recipe makes approx. 9 jars of jam of approx. 300g = 2700g (approx. 100 servings)
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