John Myers
Ingredients for 1 servings:
- 1 kg apples (ornamental apples), e.g. Red Sentinel or Red Malus, peeled and weighed
- 1 kg gelling sugar
- n. B. Spice(s), e.g. cinnamon, clove, anise or cardamom
Instructions
Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 10 minutes
Ornamental apples are not only beautiful, but also edible
For one kilo of trimmed ornamental apples, harvest approximately 1.2–1.3 kg of fresh ornamental apples. Wash, discard any rotten ones, or cut out small rotten spots. Remove stems and blossom tips. Cut into quarters or thin slices. The seeds and cores will be used with the apples. Mix with the gelling sugar and place over a low heat. Heat gently and cook for a few minutes according to the instructions on the gelling sugar packet. Transfer to sterilized jars while still hot, seal immediately, and leave to cool upside down. Store in a cool, dark place. Note: In some countries, they are eaten as a normal part of the meal. In England, Red Sentinel is often served as a meat accompaniment; in Asia and Eastern Europe, they are made into jam. Our jam is also an excellent tart, fruity alternative to the well-known cranberries served with beef. In addition to the varieties mentioned, other varieties, such as yellow ones, can also be used. The jams are very fruity and aromatic. The Red Sentinel variety also has a very high pectin content, which makes it an excellent addition to other juicier fruits.
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