Clear Orchard Jam
7,9 / 10
1 hr 15 min.
ready in 1 d 1 hr 15 min.
Place the apple in a preserving pan and just cover with cold water. Add the lemon juice and bring to the boil. Reduce the heat and simmer for 1 hour or until the apples are soft.
Mash with a potato masher, then tip the mixture into a jelly bag / muslin strainer set over a large bowl and leave to strain overnight. Do not squeeze the bag.
Measure the strained apple juice. Weigh out 450 g of sugar for every 600 ml of juice.
Put the sugar, juice and vanilla in a preserving pan and stir over low heat until the sugar has dissolved. Once dissolved, bring to the boil and skim off any impurities that come to the surface. Cook for approximately 45 minutes or until it has reached setting point.
Allow to cool slightly before pouring into hot sterilised jam jars. Put one piece of vanilla pod into each jar, then screw the lids on tightly and label.