Shared by Maya Oren
Shared by Maya Oren
Grated Apple Jam
Yield: three 16 oz. cansTime: 1 hour
Grated Apple Jam
Yield: three 16 oz. cansTime: 1 hourFamily Journey
SpainBulgariaIstanbul
Kfar Saba, IsraelFlorida and ConnecticutWashington D.C.
In Maya Oren and her aunt Anat Bernstein’s family, this apple jam is served as part of their Yom Kippur break-fast spread. The recipe is made with just three ingredients — pectin rich grated apples, granulated sugar and lemon juice — and cooks up in half an hour, yielding sweet and sticky jars of jam. Serve with challah and olive oil, like the Oren family does. Note: you’ll need a candy thermometer for this recipe.
Read more of their family story in “In This Family, Homemade Rose and Apple Jams Mark the End of Yom Kippur" and get their family recipe for Rose Petal Jam.
Ingredients
Ingredients
- 2 lbs. Granny Smith apples, peeled and grated
- 6 cups granulated sugar
- ⅓ cup lemon juice, plus more for squeezing
Preparation
Step 1
Squeeze a touch of lemon juice over the grated apples to prevent them from browning. Add the grated apples and sugar to a heavy bottomed 4 quart pot. Turn the heat to high, and stir, letting the sugar melt and the mixture come to a boil. Use a spoon to skim off any foam that bubbles to the top.
Step 2
Once the sugar melts and the mixture is boiling, around 10 minutes, turn the heat down to a low boil. Cook for 25-30 minutes, stirring occasionally to prevent sticking or burning at the bottom. Let the mixture come to 220℉ on a candy thermometer — this is the temperature at which the jam will gel. Keep the mixture at 220℉, stirring and adjusting the flame if necessary.
Step 3
Add the lemon juice to the pot 5 minutes before turning off the flame. Stir as little as possible. Remove the pot from the heat and fill prepared, sterilized jars with hot jam, leaving ¼-inch headspace at the top.
Step 4
Apply two-piece canning lids until fingertip tight. Sealed jars of apple jam can be stored in a cool, dry location away from direct light for up to 18 months.
