Japanese Apple Jam 林檎ジャム

Ingredients

• 350 g apple (*1)
• 140 g caster sugar
• 1 tbsp lemon juice

Instructions

1. 1

   Wash and peel the apple.

2. 2

   retain apple skin and core: Peel and core the apple. Retain the peeled apple skin and core to use later.

3. 3

   soak apple in salty water: Fill water in a large bowl and add a teaspoon of salt. Add the peeled and cored apple as you work. *2

4. 4

   remove apples: Remove the apples from the salty water and finely cut them up.

5. 5

   place apples in a pot: Place the cut apple into a enamel-coated pot and add the peeled skin and core as well. *3

6. 6

   add sugar: Put the sugar over the apples and apple skin and leave it for about 2 hours. The moisture in the apples will be extracted and you will see liquid at the bottom of the pot. *4

7. 7

   add lemon juice: Place the pot over medium heat and add the lemon juice.

8. 8

   boil: Bring the apple and apple juice extract to boil. Skim off any scum on the surface with a little sieve.

9. 9

   Simmer it for 20 minutes or until thickened, stirring often with a wooden spoon. Once the colour of the apple skin comes off in the liquid, remove and discard all apple skin before the liquid gets thickened. *5

10. 10

    preserve: While the jam is hot, ladle the jam into a sterilised jar and close the lid tightly.

11. 11

    refrigerate: Cool it down at room temperature then refrigerate.