Added by maddimouse | Sat 25 Apr 2009 @ 12:12
A lovely jam with a touch of lemon! I always prepare the jam the evening before because the apples need to marinade with the lemon juice and sugar for a few hours.
1 kilo apples, ready for use (buy about 1,5 to 2 kilos)
4 tblsp• lemon juice
500 g jam sugar 2:1
zests of one lemon
100 ml limoncello
(opt• 2 tsp• mint leaves, cut in julienne)
Peel the apples, remove the core and cut them in tiny cubes. Put the apples in the pot you want to cook your jam in later and add lemon juice and sugar straight away so your apples don´t get brown.
Put a lid on the pot and leave at a cool place for at least 12 hours (two or three hours more or less is no problem, though!).
Add the lemon zests and bring the jam to boil, cook for 5 minutes, add the limoncello and cook for another three.
Take the jam off the stove and blend it with a handblender, just for a second. This jam should be chunky but you can of course blend it for longer. Fill the jam in sterilised jars.
If you want to add mint, do it just before you fill the jam in the jars.
Turn the filled jars round to stand on their lid for 10 minutes, then turn around again to cool off fully.
This recipy is enough for 5 jars á 280 ml. It should rest for at least a few days before use.
most of the alcohol of the limoncello will cook itself out. The more alcohol you want to have left in your jam, the later you have to add it! In case you don´t want to cook with alcohol, replace it by 80 ml lemon or lime juice.