At the tender age of 10, my boyfriend already produced his own organic, home-grown apple jam. The delicious apples can be found in his parents house and are called “Ruhm from Kirchwerder” – an old type of apple which has been evolved near Hamburg. Even in Winter, he loved to eat home made apple jam for breakfast – so he took matters into his own hands and studied the back of jam sugar packages. In Germany, these jam sugar packs contain recipes on how to make home made jam with jam sugar, one of the main ingredients containing pectin. And this is how a tradition developed over thirty years ago.
Oddly enough, you cannot buy apple jam in the German supermarkets. One of the reasons why the jam is even more precious. Another reason is the special apple cultivar that goes into the jam, as it’s rare and hard to get.
Here is a fool proof guide on how to make yummy, organic apple jam:
1. Buy 4 kg of organic apples from an organic farmer. Peel, quarter and core the apples to prepare them for the food machine.
2. Put the prepared apples through the food processor to turn them into a grated mash.
3. Next, mix the apples with jam sugar in a pot, bring it to the boil and let it boil for 4 minutes. Mix apples and sugar at a ratio of 1:1 – this will make it quite sweet but at the same time, it will last longer and will be preserved for 5 years. We suggest a mix of 1:2 or 1:3 and additionally some vanilla sugar or even cinnamon for the Christmas edition.
4. Rinse the jam jars with hot water before filling the jam into the jars.
5. Fill in the jam, put it upside down and let it cool.