How to make Green Apple Jam Recipe - GREEN APPLE JAM

This recipe has featured on the show Khanakhazana.

Main Ingredients : Green apples ( ग्रीन ऐपल ) ,

Cuisine : Continental

Course : Pickle Jams Chutneys

Green Apple Jam

This term Continental cuisine refers to the food eaten in the European countries. Under the mantle of Continental food come the British, American, Italian, New Zealand, Armenian, Hungarian, Russian and many other European cuisines.
Continental cuisines use less chilllies and very little spices. Instead fresh herbs and dairy products form an important part of continental dishes.  The cooking methods are mostly stewing, grilling and roasting which make the food low in calories as they use very less fat. Continental food use mostly items high in proteins like milk, cheese, eggs and meats.

For more recipes related to Green Apple Jam checkout Apple Pickle . You can also find more Pickle Jams Chutneys recipes like Kache Aam ki Chutney, Ghassi, Tomato Chutney, Kolmi Nu Khattu Mitthu Achaar. Or try out these recipes from Continental Cuisine like Bread Rolls, Orange Caramel Custard, Ice Cream Apple Paradise, Creamy Chicken And Onion Soup.

Green Apple Jam Recipe Card

Green Apple Jam
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Prep Time : 6-10 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients for Green Apple Jam

  • Green apples 1 1/2 kilograms

  • Sugar 1.1 kilograms

  • Citric acid 12 1/2 grams

Method

Step 1

Quarter apples, core and cut roughly without peeling. Take the pieces in a deep pan with half a cup of water and stew for ten minutes.

Step 2

Alternatively, cook in a pressure cooker. Once cooked, discard the skin and make a pulp. Take pulp with a little water in a deep pan. Add equal quantity of sugar by weight and cook, stirring continuously, till all the sugar dissolves.

Step 3

When mixture begins to thicken, add citric acid and cook till it thickens to the required consistency.

Step 4

To test, put a little on a plate and cool. If it sets it is done. Sterilize bottles in boiling water for half an hour and then dry completely. You can do so in an oven. Fill the jam in hot bottles leaving a little space at the top.

Step 5

Screw the lids and let them cool down to room temperature before storing.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

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