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Rum and Raisin Apple Jam

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Servings: 4 People
Course: condiment, preserves
Method

Method
 

  1. Rum and Raisin Apple Jam
    Yield: Approximately 2 litres
    Ingredients
    • 6 cups peeled, cored and chopped Granny Smith apples (about 5 medium apples)
    • 100 ml water
    • ¾ cup raisins
    • ¼ cup dark rum (optional)
    • Zest of 1 lemon
    • 9 cups white sugar
    • 1 tsp ground cinnamon
    • 5 ml BlixSam Caramel Cake Flavouring
    • 5 ml BlixSam Vanilla Cake Flavouring
    Method
    1. Cook the Apples
    Place the chopped apples and 100 ml water into a large saucepan. Cook over medium-low heat, stirring occasionally, for 20–30 minutes until the apples are very soft and begin to break down.
    2. Add the Remaining Ingredients
    Stir in the raisins, dark rum (if using), lemon zest and cinnamon. Mix well.
    3. Add the Sugar
    Add the sugar and stir continuously until completely dissolved.
    4. Simmer
    Bring to a rolling boil and cook for 30–40 minutes, stirring regularly to prevent sticking, until the jam has thickened.
    5. Test the Jam
    Place a spoonful on a cold plate. If it wrinkles when pushed with your finger, it is ready. If not, continue boiling and test every 5 minutes.
    6. Finish
    Remove the jam from the heat and stir in:
    • 5 ml BlixSam Caramel Cake Flavouring
    • 5 ml BlixSam Vanilla Cake Flavouring
    7. Bottle
    Pour the hot jam into sterilised jars and seal immediately.
    BlixSam Tip
    Cooking the apples first with a little water helps them soften evenly and release their natural pectin, giving the jam a beautiful texture without added pectin. The caramel and vanilla flavourings add a rich dessert-like finish that pairs perfectly with the apple, cinnamon, rum and raisins.
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