Jam Recipes

Amanda wanted to see recipes for a couple of my preserves, so I'll share them with all of you!

Apple jam.

Apple Jam

• 1,5 kg apples (peeled, core removed, chopped)
• 4 dl water
• 800 g jam sugar (sugar with added pectine)
• cinnamon (whole or powdered, or both)
• ginger (fresh or powdered)

1. Boil chopped apple in the water, under lid, for about 15-20 minutes. Stir often.
2. Add the sugar as well as cinnamon and ginger (according to taste).
3. Boil about 5 minutes. 
4. Stir until mushy.
5. Pour into clean, hot jars and put the lids on immediately.

Beetroot Marmelade

• 800 g beetroot (peeled, grated)
• 200 g onion (chopped)
• 1,5 dl balsamic vinegar (or according to taste)
• 4-5 dl jam sugar
• salt
• pepper
• cinnamon
• clove
• nutmeg
• vanilla sugar

1. Let the grated beets and the chopped onion simmer in salted water until they are soft, about 1 hour. Remove the water and press out all of the water from the beets and onions. 
2. Blend betts and onions with vinegar, sugar and spices (powdered, according to taste) and bring to a boil. Let simmer for 15-20 minutes. 
3. Por into clean, hot jars. The liquid should cover the beets.

As it is the first time I'm making these recipes I have no idea how long they will keep. Hopefully until the next years harvest... *fingers crossed*