How To Make Apple and Raisin Jam

Homemade Jam Recipes

Ingredients: Apple and Raisin Jam Recipe

Photo of Cider Apples4 1/2 lb / 2,000 grams of sharp cooking apples
4 lb / 1,800 grams of white sugar
1/2 lb / 250 grams of raisins (or sultanas)
1/4 lb / 200 grams of dark brown soft sugar
17 fl oz / 500 ml of tap water
1 lemon
3 teaspoons of ground cinnamon
1 teaspoon butter

Method - What To Do

This sweet jam shares many of its flavours and attributes with the sweet filling used to make mincemeat tarts at Christmas time and can be used as an alternative when combined with flaked almonds.

Wash, peel and core all of the cooking apples (Bramleys are ideal for this recipe). Place the chopped apple into a pan and add the juice of one lemon, together with the water. Stir in all of the sugar (white and brown). The brown sugar will inject a strong treacle-like molasses flavour into the mixture, darkening the colour. Add the raisins and place the saucepan on a medium heat. If you would prefer to chop your raisins first, place them in a food processor and blend for a few seconds, using the pulse button to chop them to your taste.

By the time that your mixture starts to boil, all of the sugar should be dissolved in its entirety. Bring to a rolling boil for five minutes and then reduce to a simmer for an additional 15 minutes. Stir during this time to prevent any burning, although take care not to break up the softening pieces of apple too much if you like chunks in your jam. If you prefer a smoother consistency, cook for a little longer or use a masher to crush the biggest chunks of fruit.

Take the saucepan off the heat and test your apple and raisin jam to see if it will start to set, by using the cold plate method. Take a plate from the freezer (placed their ten minutes earlier) and scoop a small amount of your mixture onto the plate. A minute later, you will be able to make your decision. If it is runny, it will need more simmering and testing. If it has started to solidify and form itself a skin, then you must take the saucepan off the cooker immediately and leave to cool for at least ten minutes.

Skim off any scum that has appeared on the surface and stir in the butter, which will help to disperse any remaining surface froth. Then, spoon your warm apple and raisin jam into sterile glass jars, sealing with wax discs and putting all of the lids on tightly.

Apple and Raisin Jam Recipe - More Jam Recipes.