Spiced Apple Marmalade

Autumnal signs were everywhere: the air turned cool and crisp, roadside stands have begun to sport pumpkins and squash, and it was time to have the furnace cleaned. As always, I am tempted by childhood memories to go to the apple orchard nearby and wander through the trees, occasionally picking fruit until I've had my fill of the sun and scent.

Photo Credit: Michael Curry

Last year my experiment thereafter was to try a couple of new quickbreads, including Fresh Apple Bread. I must have been feeling more brave, or more crazy, or perhaps even more bitten by nostalgia because I wanted to try and make a jam or jelly of some sort. I've never attempted it without parental guidance. But I thought I'd give it a whirl. It sure smelled wonderful while it was cooking, but I'm still awaiting the verdict from my chief taster on flavor and consistency.

Spiced Apple Marmalade
recipe from thatsmyhome.com

One 2-inch cinnamon stick
1/2 tsp cloves
6 cardamom pods, cracked
1 fresh lemon, unpeeled, quartered, seeds removed, thinly sliced
6 medium apples, peeled, cored, and finely chopped (6 cups)
2 cups water
1/4 cup orange juice
5 cups sugar

Combine spices in a cheesecloth bag. In an 8- to 10-quart kettle, combine spices, lemon slices, apples, water and orange juice. Bring to a boil. Reduce heat and simmer until apples are tender, about 10 minutes.

Remove spice bag. Add sugar. Boil for 15 minutes, until the mixture is thick and clear, or until it sheets when poured from a metal spoon.

Remove from heat and skim off foam. Pour at once into hot, sterile jars. Wipe jar rims clean and seal.

Makes 3 pints.

Notes: I used Jona Gold apples for this one. Had a very hard time following the directions in my canning and preserves book to figure out what they meant by sheeting. I think I might be game to take another shot at trying something else along these lines, though. So many of the recipes sound appealing.

Posted by Jennifer at September 24, 2005 1:45 PM | TrackBack