Ingredients with Measurements:
- 4 cups crabapples, washed and chopped
- 2 cups granulated sugar
- 1/4 cup lemon juice
- 1 tablespoon fresh rosemary, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon butter
Special equipment needed:
- Large pot
- Canning jars with lids and bands
- Canning funnel
- Jar lifter
- Magnetic lid lifter
- Bubble remover tool
- Water bath canner
Step-by-step instructions:
1. In a large pot, combine the chopped crabapples, sugar, lemon juice, chopped rosemary, and salt. Stir well to combine.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally.
3. Reduce the heat to low and simmer the mixture for 30-40 minutes, or until the crabapples are soft and the mixture has thickened.
4. Use an immersion blender or transfer the mixture to a blender or food processor and puree until smooth.
5. Return the puree to the pot and add the butter. Stir well to combine.
6. Increase the heat to medium-high and bring the mixture to a boil, stirring constantly.
7. Cook the jam for 5-10 minutes, or until it reaches the desired consistency. To test the consistency, place a small amount of jam on a plate and let it cool for a few minutes. If it sets up and doesn't run when tilted, it's done.
8. Remove the pot from the heat and let the jam cool for 5-10 minutes.
9. Use a canning funnel to transfer the hot jam to clean, sterilized jars, leaving 1/4 inch of headspace.
10. Use a bubble remover tool to remove any air bubbles from the jars.
11. Wipe the rims of the jars with a clean, damp cloth.
12. Use a magnetic lid lifter to place the lids on the jars and screw on the bands until they are fingertip-tight.
13. Process the jars in a boiling water bath canner for 10 minutes.
14. Remove the jars from the canner and let them cool on a wire rack for 24 hours.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for boiling, low heat for simmering
Serving size:
This recipe makes about 4 cups of jam, or 8 4-ounce jars.
Nutritional information:
Serving size: 1 tablespoon
Calories: 52
Total fat: 0g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 25mg
Total carbohydrates: 13g
Dietary fiber: 0g
Sugars: 12g
Protein: 0g
Substitutions for ingredients:
- You can use regular apples instead of crabapples, but the jam will be less tart.
- You can use dried rosemary instead of fresh, but use half the amount called for.
Variations:
- Add a pinch of cinnamon or nutmeg for a warm, spicy flavor.
- Use thyme or sage instead of rosemary for a different herb flavor.
- Add a splash of apple cider vinegar for a tangy kick.
Tips and tricks:
- Use a candy thermometer to make sure the jam reaches 220°F, the temperature at which it will set.
- To sterilize jars, boil them in a large pot of water for 10 minutes.
- To prevent the jam from boiling over, use a pot that is at least twice the size of the ingredients.
- To make the jam smoother, strain it through a fine-mesh sieve before canning.
Storage instructions:
Store the jars of jam in a cool, dark place for up to 1 year. Once opened, store in the refrigerator for up to 3 weeks.
Reheating instructions:
To reheat the jam, spoon out the desired amount and microwave for 10-15 seconds or until warm.
Presentation ideas:
Serve the jam in a small dish with a spoon and a sprig of fresh rosemary.
Garnishes:
Garnish with a sprig of fresh rosemary or a slice of apple.
Pairings:
Serve the jam with toast, scones, or crackers. It also pairs well with cheese or roasted meats.
Suggested side dishes:
Serve the jam with a cheese board or a charcuterie platter.
Troubleshooting advice:
- If the jam is too thin, return it to the pot and cook it for a few more minutes until it thickens.
- If the jam is too thick, add a splash of water or lemon juice and cook it for a few more minutes until it thins out.
Food safety advice:
- Always use clean, sterilized jars and equipment when canning.
- Follow proper canning procedures to prevent the growth of harmful bacteria.
- Discard any jars that do not seal properly.
Food history:
Crabapples are a small, tart fruit that are often used for making jelly or jam. They are a traditional ingredient in many European recipes, including German apfelkuchen and French tarte tatin.
Flavor profiles:
This jam is sweet and tart with a subtle herbal flavor from the rosemary.
Serving suggestions:
Serve the jam as a condiment with breakfast or brunch dishes, or as a topping for desserts like ice cream or cheesecake.
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