Shared by Maya Oren
Shared by Maya Oren
Grated Apple Jam
Yield: three 16 oz. cansTime: 1 hour
Grated Apple Jam
Yield: three 16 oz. cansTime: 1 hourFamily Journey
SpainBulgariaIstanbul
Kfar Saba, IsraelFlorida and ConnecticutWashington D.C.
In Maya Oren and her aunt Anat Bernstein’s family, this apple jam is served as part of their Yom Kippur break-fast spread. The recipe is made with just three ingredients — pectin rich grated apples, granulated sugar and lemon juice — and cooks up in half an hour, yielding sweet and sticky jars of jam. Serve with challah and olive oil, like the Oren family does. Note: you’ll need a candy thermometer for this recipe.
Read more of their family story in “" and get their family recipe for Rose Petal Jam.
Ingredients
Ingredients
- 2 lbs. Granny Smith apples, peeled and grated
- 6 cups granulated sugar
- ⅓ cup lemon juice, plus more for squeezing
Preparation
Step 1
Squeeze a touch of lemon juice over the grated apples to prevent them from browning. Add the grated apples and sugar to a heavy bottomed 4 quart pot. Turn the heat to high, and stir, letting the sugar melt and the mixture come to a boil. Use a spoon to skim off any foam that bubbles to the top.
Step 2
Once the sugar melts and the mixture is boiling, around 10 minutes, turn the heat down to a low boil. Cook for 25-30 minutes, stirring occasionally to prevent sticking or burning at the bottom. Let the mixture come to 220℉ on a candy thermometer — this is the temperature at which the jam will gel. Keep the mixture at 220℉, stirring and adjusting the flame if necessary.
Step 3
Add the lemon juice to the pot 5 minutes before turning off the flame. Stir as little as possible. Remove the pot from the heat and fill prepared, sterilized jars with hot jam, leaving ¼-inch headspace at the top.
Step 4
Apply two-piece canning lids until fingertip tight. Sealed jars of apple jam can be stored in a cool, dry location away from direct light for up to 18 months.
