The chunky jam with strudel flavor is a real delight because it feels just like eating an apple strudel and is perfect for filling a tart and for accompanying buttery and crunchy cookies and my favorite brioche!
The jam with chunks of apple, pine nuts, raisins with a delicious but not overpowering cinnamon aroma is also great when used as a filling for raviole for a genuine and tasty homemade breakfast and a healthy snack for the little ones!
The preparation of chunky apple jam is quick and after pouring it into small Bormioli jars, just turn them upside down to create a vacuum seal and let everything cool before storing in the pantry.
I believe most of us know that the difference between jam and marmalade is the type of fruit used, and therefore it is ONLY MARMALADE WHEN MADE WITH CITRUS!
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I have opened a channel of free recipes open to everyone on WhatsApp, no notifications, and no sound, which you can subscribe to by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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Homemade preparation of preserves, both sweet and savory, requires a lot of attention, and below, besides the recipes for 2 apple-based cakes, I also leave you
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 4 small jars
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.2 lbs apples
- 1 cup brown sugar
- 1 lemon (juice only)
- 2 teaspoons ground cinnamon
- 1.7 oz rum
- 1.4 oz pine nuts
Tools
#ADV
- Jars
- Spatulas
- Food scales
- Knives
Steps
1) First, I wash, peel, and core the apples. I chose Golden because I love them, but you can use any variety you like!
2) I cut the apples into pieces and put them in a pan with brown sugar, lemon juice, and cinnamon.
3) I let them cook, adding a little water if necessary, for about 40 minutes, stirring occasionally and checking the cooking.
4) I add rum, let it evaporate, and add the raisins and pine nuts.
5) I mix well and leave it on the heat for another 5/6 minutes.
6) I take hermetically sealed jars and immediately pour the chunky apple, raisin, and pine nut jam into them, close, and turn the Bormioli upside down to create a vacuum seal.
7) I let it cool completely before labeling and storing in the pantry!
8) I tasted it right away with a buslan piacentino cake that I had just baked, and … not bad at all, the chunky strudel-flavored jam!
Bon Appétit!
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Annalisa says…
Personally, I like having pieces of apple under my teeth, but if you prefer, with an immersion blender, you can make the chunky strudel-flavored jam creamier…
