Mraba - mraba tefeh - مربى التفاح - apple jam 미국

If homemade apple pie seems like too much of an undertaking, this jam is just the thing to prolong those delicious fall apples #ClaudettesKitchen This unique small batch easy apple Jam Recipe is simple to make, has a gorgeous golden color, a fresh apple flavor, a chunky texture, you can call also mraba tefeh or مربى التفاح. There are so many apples available right now, and you can really use any variety you like. This fabulous jam is worlds away from apple pie filling, although you could certainly use it to bake with. It’s so delicious and versatile that I’m surprised you don’t see it more often. This is a small batch, with just a handful of apples, and the quick process won’t overwhelm your kitchen or take all afternoon. All apples have a lot of natural pectin, which helps to thicken the jam as it cooks. I used a little powdered pectin as insurance, but you can leave that out if you don’t have any, you may just have to boil the jam a little longer. Don’t skip the lemon juice, though, because that helps prevent the apples from turning brown. Homemade jams and jellies make great “from my kitchen” gifts during the holidays! If you love apple try this recipe! Ingredients: - 2.5 Kg pf peeled apple (yellow or red apples) - Cut the apples into slices - 1 Kg of Granulated Sugar - 0.5 liter of water - On medium heat - When boils turn on low heat and stir a little bit (keep stirring every 5 minutes to avoid the apple to stick into the pan - When apple wilted add 6 cloves (It’s very important to stir every 5 minutes) - After 1 hour and half add 1 teaspoon of citric acid (to prevent the crystallization of sugar) dissolved with a 1 teaspoon of water - Wait for the apple jam to cool down then add it into the jar glass Song: Ikson - Anywhere (Vlog No Copyright Music) Music promoted by Vlog No Copyright Music. Video Link: /watch/IZrAqUP80YU8A Subscribe on YouTube: /channel/UCToRJlZEleBpAES3e7GwA4g Follow me on Facebook: https://www.facebook.com/Claudettes-Kitchen-109357004207229 Follow me on Instagram: https://www.instagram.com/claudettes_kytchen/ If you like my work, please stay connected by subscribing to my channel and turn on the notification bell! Every week 2 more videos will be added! What apples are best for jam? The best apples for jam will encompass a variety of flavors; in fact, we recommend mixing varieties like Pink Lady, Granny Smith, and SweeTango® for a terrific flavor profile. Not to worry if you only have one of these on hand; they all make great standalone jams too. How do you make jam without pectin? The secret ingredient to making jam without pectin is time. The fruit and sugar need plenty of time to cook and thicken. A long, slow boil drives the moisture out of the fruit, helping to preserve and thicken it at the same time. How long does homemade jam last? one year A: For best quality, it is recommended that all home-canned foods be used within a year. Most homemade jams and jellies that use a tested recipe, and have been processed in a canner for the recommended time, should retain best quality and flavor for up to that one year recommended time. Can you use lemon juice instead of pectin? No Pectin – Just Sugar and Lemon Juice The simplest jams are made the old fashioned way without pectin at all. Using a high pectin fruit, or a low pectin fruit and lemon juice, you can still create a beautifully tasty jam. Does lemon juice thicken jam? The lemon juice lowers the pH of the jam mixture, which also neutralizes those negative charges on the strands of pectin, so they can now assemble into a network that will “set” your jam. Is jam healthy to eat? Jam is a high sugar food, but providing it is good quality and fresh, it may also be nutritious and a good source of vitamins, minerals, phytonutrients and even fiber. Do you let jam cool before putting lids on? If potting jam, jelly, marmalade or conserve, immediately cover with a waxed disc, waxed side down while preserve is hot, this stops air reaching jam and helps prevent mold then top with a sterilized lid whilst still hot. Do you need jam sugar to make jam? Coarse-grain white granulated sugar is best for jam-making as it ensures a good clear jam, but fine caster sugar can also be used. The coarse grains dissolve more slowly and evenly, giving a better result. Granulated sugar with added pectin is also available, but it shouldn't be necessary to use this. Can you boil jam too long? If you don't boil it long enough the pectin network will not form properly. Boil it too long you risk not only losing the fresh flavor and color of the jam but having a jam with the texture of set honey. How do you know when jam is done cooking? When the time is up, pull the dish out of the freezer and gently nudge the dollop of jam with the tip of your finger. If it has formed a skin on top that wrinkles a bit when pushed, it is done. If it is still quite liquid and your finger runs right through it, it's not done yet.

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