Apple and naartjie jam

Recipe from: 9/3/1992 12:00:00 AM
Ingredients 5
Servings 0


  • 4
    medium-sized green apples, peeled and grated (reserve the skin and cores)
  • 2
    large naartjies (rind and pips removed and reserved), cut into small pieces
  • 1
    large lemon, juice (reserve rind and pips)
  • 3
  • 1


Place the grated apples, naartjie pieces and lemon juice in a large saucepan, preferably stainless steel. Add the water. Tie up the skins and pips in a piece of cheesecloth and place in a saucepan. Bring to the boil and boil for 30 minutes. Cool completely. (For best results leave the cheesecloth bag in the mixture overnight.) Remove the cheesecloth bag from the saucepan and place it in a sieve over the saucepan. Press out all the liquid and add to the fruit mixture. Discard the cheesecloth bag and its contents. Add the sugar to the fruit mixture and heat. Stir continuously until all the sugar has dissolved and before the mixture comes to the boil. (Remove the sugar crystals that form on the sides of the saucepan with a wet brush or cover the saucepan with a lid for about three minutes to allow the crystals to dissolve.) Bring the mixture to the boil and boil until it is thick and no longer watery. To test, spoon a little of the jam into a saucepan and cool - if it is no longer runny, the jam is ready, Spoon into clean, sterilised jars. Makes about 1,5 litres of jam.

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