A good friend of ours, let’s call him Anthony Bianco (pictured eating sandwich), came up for a visit last weekend and with him about twenty file kilos of apples picked fresh from northern Victoria. It seams he has stumbled upon a tree close enough to a fence line and ripe for the picking, and so helped reduce the terrible burden to the tree’s owners. Now I love eating apples as much as the next guy, but the more opportunist side of me started thinking of what to do with our bequeathed bounty.
Yesterday morning before work I found myself perusing our kitchen library for ideas. The obvious option is apple sauce, and I will make some soon, but today I felt like something new. Tucked away in the pages of the Country Women’s Association Preserve Cook Book I found this little gem, thanks Bev Perkins from East Launceston.
To make jam thick you need pectin, most fruits contain this and turn the jam to the correct consistency during the cooking process naturally but some require a little more tweaking. The pectin in apple is found in the core and skin and so these need to be saved for use during the jam making process and later discarded before bottling.
Most jams are equal parts fruit to sugar with any additional ingredients added for flavour, In this case a small amount of fresh grated ginger gives it a tart kick that really sets it off. So after peeling and coring the apples I diced the fruit and placed it in a covered bowl with a muslin bag containing the skins and cores, I then sprinkled the sugar over the mix. Letting the mix sit overnight I combined it with the fresh ginger to a pan and slowly boiled it for about an hour before bottling.
The next cold morning I get it’s Bev Perkins’ Ginger Apple jam on toast with a strong black coffee, can’t wait. This recipe is worth trying, as with any CWA recipe and I can strongly advise purchase of their preserving cook book.