Apple and berry jam

Apple Berry Jam

Ingredients

№	Title	Value
1.	The apples	500 Column
2.	Red currants	100 Column
3.	Cherry	100 Column
4.	Sugar	500 Column

Cooking

Peel the apples and skin, cut into slices.

Pour the apples with sugar and leave at room temperature for 4 hours so that the sugar melts completely. Time may take longer, it depends on the variety of apples.

Pour the apple syrup into the pan and pour the well-washed berries. Simmer after boiling for 10 minutes.

Remove all berries from the pan so that our syrup is clean. Put it back on fire.

Add apples to the syrup and cook after boiling over low heat for 30 minutes, stirring occasionally.

Put the finished jam in sterile jars and roll it up.

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Rowan Berry-Apple Jam

The rowan berries will be ready soon. Last year I shared my favorite method for preserving them in syrup, which makes them taste a bit like cranberries, and curbs their bitterness so much you can eat them right from the jar, after a while.

Sometimes I don’t want to wait. Also, gathering food for the restaurant and working long shifts takes it’s toll on my free time, so when I do go out to hunt goodies for the restaurant, I try to stretch ingredients for all they’re worth.

I came up with this jam as a way to use rowan berries right away, but also to stretch them, since when you combine them with the apples, you get a lot of yield from just a small amount of berries.

Cranberries are paired with apples to mellow their tartness. Rowan berries are similar, but much more bitter. The key with them is figuring out a way to curb their punch, and enhance their fruity-ness. Traditionally, jellies are made from rowan berries, but jellies often have way too much sugar for my taste.

I tend to stray towards sweet jams and thick fruit purees that utilize the skin of the fruit as a thickener. This means that you have to deal with the high amount of natural, mouth-drying tannin in the skins of fruit, but with a little effort, it can be mellowed, not removed, but mellowed.

That being said, the mechanics of the jam are simple. Cook some apples and rowan berries together, pass through a food mill, reduce. That’s it. The apples mellow the tannin and bitterness of the berries, but the jam retains enough of their flavor to make it interesting, and it definitely isn’t too sweet.

Pick your berries after a frost

The flavor of rowanberries is drastically improved by a few cold frosts. I don’t even think of harvesting them anymore before it gets cold.

Different species, different levels of bitter

Know that there are different species of mountain ash, and they definitely taste different. One tree I pick from has very small berries that I can eat straight from the tree and barely taste any bitter, some are incredibly bitter raw. I’m a chef, not a botanist, so I can’t speak to all the different types, but don’t be discouraged. If you have some property, you might think about getting a European strain, but you’re on your own there. In the end, there will be some bitterness, if that scares you, refer to the rowanberries in syrup.

Rowan Berry-Apple Jam

Excellent on a cheese plate, mixed with meat stock, cooked, and mounted with butter for a sauce, spread thin and dehydrated to make a sweet-sour fruit leather, there’s plenty of possibilities.

The jam could also be canned in a pressure or water bath canner, but if you use a water bath, make sure to use a ph tester and make sure the ph is 4.2 or below. If the ph needs to be adjusted, add a little apple cider vinegar, then retest until you get a good ph level.

Yield: about 2 cups of jam

Ingredients

• 2 cups ripe rowan berries
• 1 cup white granulated sugar
• 4 cups diced firm apples, like braeburn, fuji, honeycrisp or granny smith, peeled and diced
  
• 1 tablespoon fresh ginger, roughly chopped, or more to taste
• Pinch of salt

Method

1. Cook all ingredients on medium heat in a non-reactive pot until soft, about 30 minutes, stirring occasionally. If the pan gets dry, add a tablespoon or so of water.
2. Pass the mixture through a food mill. Put the jam into a labeled, dated container, then freeze or refrigerate until needed. If the jam looks watery, put it back on the heat and cook gently to dry it out until it thickens. The jam will keep in the fridge for a week or two.

Rowan Berry Jam With 4 Spices and Orange

Here is a great variation on the basic recipe above, it ends up tasting a bit like peach jam.

Method

Follow the recipe above, adding the following right before pureeing in the blender:

• 1/8 teaspoon each: toasted ground cinnamon, nutmeg, cloves, and allspice
• Grated zest of one orange

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Refrigerated Quick Jam (Triple Berry & Apple)

Introduction: Refrigerated Quick Jam (Triple Berry & Apple)

Hi everyone! Welcome back! Now, because the Cruffin recipe from my previous post was such a hit, I though I would give you a more in depth tutorial of how I make my refrigerated quick jam. Don’t worry it may be more in depth, but trust me this jam it’s super easy, fast to make and also super versatile.

The reason why I created this recipe and have been using them for years is because this is a great alternative to using pectin. Pectin is use as a thickening agent for jams and jellies. And if you’re not an avid canning or jamming wizard, most likely you wouldn’t have this in your pantry and also, i noticed if it’s not jam season, the store would not have it in stock. Meanwhile tapioca flour is more widely available in your grocery store baking aisle under the gluten free section or thickening agent shelve by the cornstarch. So, instead of using pectin, we are using tapioca flour as a substitute.

Also, we do not need to use the double boiling technique here. With less time and lesser ingredients, we could yield a similar product without having to blow our budget buying pounds of fruit. All we need is simple, readily available frozen fruit and an apple. This recipe acts like a jam, meaning it spreads well and versatile enough that you can stuff it into something else (eg, Cruffins, cake and pop tart fillings, pb&j sandwiches etc.)

Now because this not your traditional jam making session, this has to be refrigerated if you wish to extend it’s refrigeration life. It can sit out on the counter for maybe at most 18 hours, but no more than that. And doesn’t mean i mentioned 18 hours means you should leave it out for 18 hours. This is because one, we didn’t sterilized the glass jar so there are still microbes. Two, The fruit is cooked, but not to the point it turned to mush and preserved in it’s own sugars. And lastly, we didn’t heat seal it because this jam is best eaten within one week.

Step 1:

Now because this recipe uses tapioca flour, it does have a slightly different consistency compared to a jam that is thicken with pectin. Pectin jams or jellies has a more jello like consistency. Scoop it with a spoon and you’ll noticed that is looks like a jelly pudding, it jiggles and somewhat crumbles away.

Meanwhile tapioca has a more gooey consistency. That’s why pie makers love tapioca as a thickening agent. Unlike cornstarch that has a cloudy appearance and slightly chalky aftertaste even after cooking; tapioca once cooked, will be very glossy and is semi-translucent. Be mindful tho, because too much tapioca can make your jam or filling into a very weird stiff and chewy blob (like agar-agar or boba in boba tea).

But don’t worry, I have work out the best ratio just for you!

Step 2: Let’s Begin!

Ingredients for Triple Berry Jam:

1 and 1/2 cup of Frozen Berries (strawberries, blueberries and blackberries)

1 cup of white granulated sugar

1 teaspoon of Citric Acid*

2 tablespoon of tapioca flour

2 tablespoon of water

*Citric acid is very important in this recipe. This is what gives that robust flavor profile of the jam, do not skip it. Without it, your jam will lack acidity and taste ‘flat’. I wouldn’t recommend lemon juice either because it is not as vibrant as citric acid.

Begin by placing your frozen berries in a medium sauce pot together with your white granulated sugar. Stir and coat the berries in the sugar and than add 1 tablespoon of water to aid the sugar to dissolve. Place your sauce pot over your stove on low heat to let your berries soften from the heat and also macerate at the same time. Within 5 to 10 minutes, your berries will be no longer frozen and have produce approximately 1 cup of juice.

Step 3:

Increase your heat to medium and heat it up until you start to see small bubbles starting boil. Add in your citric acid and stir. Meanwhile, add your two tablespoon of water into your tapioca flour to make a slurry. Set aside.

Step 4:

Once your berries juice has started to boil more rapidly, add in your tapioca slurry and begin to stir continuously. Ensure to scrape the bottom and sides of the pot to make sure no slurry settles to the bottom and burn.

You will notice your jam will start to thicken when it’s boiling. Reduce the heat to low and let it boil for a minute. Ensure the jam is translucent and thick. If it’s still looking chalky, continue to stir and cook longer. Be careful not to mush your berries. The beauty about this recipe is that is has beautiful whole fruits inside.

Step 5:

Once thickened, remove the pot from the stove and pour your jam into a glass jam jar.

Cover the top with a saran wrap, ensuring the plastic wrap touches the surface to prevent skinning. Let it cool completely at room temperature before transferring them into the refrigerator. Before placing them in the fridge, you can peel and discard the plastic wrap.

As you can, the jam is glossy, thick and coats nicely.

Step 6: Let’s Try the Apple Jam Now!

Ingredients:

1 medium sized apple, peeled and finely diced (I used Fuji)

1 cup of white granulated sugar

1 teaspoon of citric acid*

2 tablespoon of tapioca flour

2 tablespoon of water

Directions:

In a medium sauce pot, pour your finely diced apple and white granulated sugar together and stir. Place it over medium heat and cook your apple until it the diced apple are very tender but not mushy. At the same time you will also noticed that you will yield about 1 to 1 and half cup of apple juice.

Step 7:

While we wait for the juices to boil, dilute your tapioca flour with 2 tablespoon of water to turn it into a slurry. Set aside.

Continue to cook your apples until the juices starts to bubble and boil. Once boiling, pour your tapioca slurry and stir continuously. Let your jam bubble for five to ten minutes until it turn translucent, glossy and thicken nicely.

Step 8:

Once thicken, pour your jam into you jam jar and just like the berry jam, cover with a saran wrap ensuring it touches the surface of the jam and let it cool at room temperature.

Once cooled, remove the saran wrap, close the jam jar lid and place it in the refrigerator.

Step 9: Refrigerate

You can immediately eat your jam while it’s still warm, but the texture gets better when it’s been chilled for a couple of hours. Make sure to give a stir with your spread knife before spreading it over your sandwiches.

Step 10: And We’re Done!

This jam is almost like a pie filling or a fruit preserve because it has so many chunky pieces of fruit inside. It adds a different dimesion of flavor because each pieces of fruit make the jam either tangy or sweet. the blueberries i frozed has a slight lavendery flavor and it really compliments the jam.

The apple jam may look gritty because of the tiny piecs of apples, but fret not! It is incredibly smooth and incredibly apple-y. The citric acid really enhances the natural flavor of the berries and the apples. And because the apples are so appley, you do not need to add extra spice unless you desire to turn it into an apple pie filling flavor. Just a pinch of nutmeg compliments the autumn apple experience!

Step 11:

Peanut butter and jelly? Yes please!

My kids and husband love the homemade quick jam so much, we already ran through it after eating it with some scones! That’s how good it is! Good luck!

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Partridgeberry Apple Jam or Cranberry Apple Jam

Posted on Published: March 10, 2020

Partridgeberry Apple Jam or Cranberry Apple Jam. A simple, 3 ingredient recipe that takes advantage of the high pectin content in both partridgeberries or cranberries and apples to make a jam that sets beautifully with very little effort at all.

Partridgeberry Jam Tarts with a dollop of thick cream.

This Partridgeberry Apple Jam is one I have been making all my life really. However, I thought it was too simple to post as a recipe until I was asked by a reader to do so. Partridgeberries, or Lingonberries, are native to this area and a real favourite of locals.

Imagine a smaller, redder, much more tart version of a cranberry. The tart flavour is so intense that it normally requires a lot of sugar to counter it.

Partridgeberries or Lingonberries

I’ve always liked mellowing the tart flavour with the addition of apples to the jam. That’s because the flavours work so well together and the natural flavour of the partridgeberries still shines through.

Partridgeberry Apple Jam or Cranberry Apple Jam

Both fruits are very high in natural pectin, so together they make a naturally good jam. Local producers Purity Factories , have used this combination for many many years and this recipe really does remind me of their version.

Partridgeberry Apple Jam or Cranberry Apple Jam

One of my favourite ways to enjoy this jam is in Sweet Shortcrust Newfoundland Berry Tart. I like to make them in mini tart pans, for the best little two bite treats imaginable.

Blueberry, Bakeapple and Partridgeberry Jam Tarts

A dollop of Fussels thick cream tops them off perfectly. Or you could try our very own method for making Homemade Clotted Cream , just to make them that extra bit special.

Homemade Clotted Cream

Like this Partridgeberry Apple Jam recipe?

Be sure to browse more locally inspired recipes in our Newfoundland Category.

Partridgeberry Apple Jam or Cranberry Apple Jam

October 18, 2017 Update. This week I added a recipe for Jam Jam Cake and people have been asking what homemade jam I would use in it. Any red berry jam would do but I think this one is the ideal choice. Find my Jam Jam Cake recipe here .

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