Share
If you happen to be one of those who are not too fond of eating apples, then you’ll relate to my story. Recently, there came a whole 20 kg box of New Zealand apples that arrived at my doorstep straight from my parents in Delhi, especially for me. While I enjoy the crisp, fresh bite of apples, and like them as much as anyone else does, I couldn't finish the lot before some began to lose their crunch. I can’t stand soft apples, and sitting there on my counter were two ripening each day until I realized I had to take swift action. Instead of letting them rot, I decided to make something I would love: apple jam. Inspired by a visit to Azerbaijan where murabba - fruit preserves - is consumed with black tea, I found this the perfect way of saving my apples. Using a few ingredients and some easy steps, I managed to transform leftover apples into a delicious jam that reminds me of fond memories, adding a touch of sweetness to my everyday meals.
Why I Prepared Apple Jam
On a trip to Azerbaijan last February, I was initiated into the cultural ritual of enjoying murabba, or fruit preserves, with black tea.
It is one of those customs that cannot be avoided there, and which one definitely should not avoid in the first place. The choices of preserves served along with tea left me curious. On returning to India, I was at least made up of my mind that whenever this opportunity came my way, I was going to attempt to make my own jam. As my apples ripened faster than my appetite, I knew it was the ideal time to relive through that experience which I had in Azerbaijan. It was, for me, a way of carrying with me a piece of Azerbaijani culture to my kitchen in India. For the first time, I went about very cautiously, using only two apples for the very first batch. Although I have a slight experience in the kitchen, I did not want to take it for granted and spoil it. After a quick glance online for inspiration, I crafted the jam using my own sense of flavour and culinary intuition. Preparing apple jam became my way of reliving those moments, sipping black tea and savouring homemade jam in the comfort of my home.
Ingredients:
- 2 Apples (any variety)
- 1 cup sugar
- 2 ½ cups water
- 1 drop vanilla essence
- Lemon zest
- 1 tbsp lemon juice
- A pinch of cinnamon powder
Method:
Prepare the Syrup: In a saucepan, combine the water and sugar. Bring it to a boil and allow it to simmer until it begins to thicken into a syrup.
Peel and Dice the Apples: Meanwhile, peel and dice the apples into your preferred size.
Cook the Apples: Add the diced apples to the sugar syrup and let them cook. Once the mixture starts to bubble, add a drop of vanilla essence and stir.
Flavour It Up: Now, add lemon zest and a pinch of cinnamon powder. Stir everything together, cover the pan with a lid, and let the mixture simmer for 3-4 minutes.
Cool and Store: Once the jam reaches the desired consistency, remove it from the heat, let it cool completely, and transfer it to an airtight jar. Your jam can be stored for up to a month.
How to Enjoy the Jam
I love to consume this apple jam over a cup of hot black tea since it is a taste of culture for Azerbaijani people. But it’s versatile enough to complement many other dishes. You can spread it on toast in the morning for breakfast, it goes very well on top of vanilla ice cream for an added layer of flavour and texture or toss it into your smoothie bowls. For a twist of sorts, serve with parathas or puris just like you would any traditional murabba. The options are endless with this sweet and tangy jam.
Other Dishes You Can Prepare with Extra Apples
Apple Pie: A classic dessert where extra apples can be transformed into a warm, comforting pie.
Apple Crumble: Irresistible dessert with crunchy, buttery topping spread over baked apples.
Apple Chutney: Savoury-sweet accompaniment to Indian meals or snacks- brighten up roti or sandwiches.
Baked Apple Chips: Bake slivers of apples into crisps for a healthy snack.
Apple Smoothie: Mix sliced apples with yoghurt, milk, or oats to make a refreshing smoothie that promises to deliver a good amount of nutrients.
P.S. After my first successful batch, I went ahead and made a second one with the rest of my apples. Now, I have two jars of apple jam that will last the entire month!
