{"id":6086,"date":"2014-05-29T10:29:00","date_gmt":"2014-05-29T10:29:00","guid":{"rendered":"https:\/\/blogs.transparent.com\/italian\/?p=6086"},"modified":"2014-05-29T10:30:05","modified_gmt":"2014-05-29T10:30:05","slug":"elisas-apple-jam-2","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/italian\/elisas-apple-jam-2\/","title":{"rendered":"Elisa’s Apple Jam"},"content":{"rendered":"

Yesterday afternoon, as I was looking in the fridge to see what ingreadients I had, I noticed an open carton of fresh single cream that needed using up. \u201cStasera faccio un bel apple crumble per dolce\u201d ho pensato<\/strong> (\u201cThis evening I\u2019ll make a nice apple crumble for dessert\u201d I thought). But first I needed to acquire some apples, so when I went to the greengrocer to buy some fruit and vegetables, and noticed a small pile of over ripe fruit in a corner, I asked Giovanna if she could throw a few bruised apples in my carrier bag for me. \u201cFacciamo la torta di mele\u201d<\/strong> she commented (\u201cLet\u2019s make an apple cake\u201d), and immediately filled up the whole shopping bag with apples. <\/p>\n

\"Apples\"<\/a><\/p>\n

So, having made a delicious apple crumble, I\u2019m still left with several kilos of apples that need using up! What shall I make next? La marmellata di mele di Elisa, ovviamente!<\/strong> (Elisa\u2019s apple jam, obviously!) My friend Elisa is from Lecce, in the South of Italy, so she knows some southern Italian recipes which are unfamiliar to me. Last year, as we were exchanging home made jams, she gave me a jar of a particularly tasty apple jam, very different from the one I normally make. Here\u2019s Elisa\u2019s recipe:<\/p>\n\n\n\n\n\n\n
Ingredienti:<\/em><\/font><\/strong><\/td>\nIngredients:<\/em><\/font><\/td>\n<\/tr>\n
1 kg di mele<\/em><\/font><\/strong><\/td>\n1 kg of eating apples<\/em><\/font><\/td>\n<\/tr>\n
500 gr di zucchero bruno di canna<\/em><\/font><\/strong><\/td>\n500 grams of dark brown sugar<\/em><\/font><\/td>\n<\/tr>\n
1 stecca di cannella<\/em><\/font><\/strong><\/td>\n1 cinnamon stick<\/em><\/font><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Instructions:
<\/font>Peel, core and thinly slice the apples. Put them in a saucepan and add enough water to reach the top of the apple slices. Cover and cook them gently until the apples are soft and mushy. Add the sugar and cinnamon, bring it to boiling point, and leave it to cook until it has reached a nice thick consistency. Remove the cinnamon stick, and pour the hot jam into warm sterilized jars. Seal the jars, and leave the jam to mature for a few weeks before enjoying it.<\/p>\n

\"confettura-di-mele-bimby\"<\/a><\/p>\n

N.B.<\/strong> If you prefer a smoother, pur\u00e9e like consistency, you can sieve the cooked apples before adding the sugar and cinnamon.<\/p>\n

Variation:<\/strong> My usual recipe is very similar, but has two main differences which give it a completely different taste: I use white sugar instead of brown, and slightly more of it (600-700 grams for 1 kg of apples, depending on their sweetness). Then, instead of cinnamon I use the juice and the rind of one untreated (organic) lemon. The cooking process is exactly the same as for Elisa\u2019s jam.<\/p>\n

Two different flavours but both equally delicious!<\/p>\n","protected":false},"excerpt":{"rendered":"\"\"

Yesterday afternoon, as I was looking in the fridge to see what ingreadients I had, I noticed an open carton of fresh single cream that needed using up. \u201cStasera faccio un bel apple crumble per dolce\u201d ho pensato (\u201cThis evening I\u2019ll make a nice apple crumble for dessert\u201d I thought). But first I needed to…<\/p>\n

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