Apple Preserves With Cardamom Recipes

Steps:

• Combine all ingredients in heavy medium saucepan. Cover, bring to boil. Reduce heat to medium-low; simmer until apples are very tender, stirring occasionally, about 30 minutes. Cool slightly. Transfer to food processor; puree. (Can be made 1 day ahead. Cover and chill.)

Steps:

• Place apples in a medium heavy pan and sprinkle with 2 tablespoons water, plus other remaining ingredients. Bring to a slow simmer for about a half-hour or until apples are soft.
• Remove from heat and cover pan for 20 minutes. Serve immediately or transfer to a jar with a lid. Refrigerated, apples will keep for at least a week.

Steps:

• Combine apples, apple cider, cinnamon, vanilla bean, ginger, cardamom, nutmeg, mace, sugar, and lemon juice in a large, wide, heavy-bottomed saucepan.
• Place the saucepan over medium heat, and cook, stirring often with a wooden spoon to prevent scorching, until apples are broken down and saucy, about 50 to 60 minutes. Mash any large pieces of apple with a large wooden spoon to help them break down. Adjust seasoning to taste with more sugar and spices. Remove the apple mixture from the heat, and let stand to cool completely before serving, discarding cinnamon sticks and vanilla pod.

Steps:

• Put a small plate in the freezer. Tip the chopped apple and caster sugar into a large saucepan along with 350ml of water and bring to a simmer, stirring to dissolve the sugar.
• Cook gently, stirring regularly, for 30 mins until the apples have collapsed.
• Stir in the lemon juice, add the cinnamon stick and simmer gently for another 2-3 mins until the mixture is thick and glossy.
• Remove the small plate from the freezer and drop a little of the mix onto it. Leave for a few seconds - it should be fairly firm. If it's still a little runny, put the pan back of the heat and simmer for another 10-15 mins. Put the plate back in the freezer and test again, it should now be ready.
• Divide between clean, sterilised jars and seal. Will keep for three months in a cool, dry place. Once opened, chill and use within one month.

Steps:

• In an 8-quart pot, combine apples, apple juice, lemon juice, and butter.
• Over medium heat, bring the apple mixture to a boil; decrease heat and simmer, covered, until the apples are tender, about 8-10 minutes.
• Remove the cover; add in sugar, 1 cup at a time, stirring gently between each addition.
• Heat, stirring occasionally, until the sugar is completely dissolved.
• Increase heat to medium-high and bring mixture to a full rolling boil, stirring constantly.
• Stir in all the pectin; return to a full boil, stirring constantly.
• Boil, stirring constantly, 1minute.
• Remove pan from heat; skim off any foam.
• Gently stir in the nutmeg and cinnamon until combined.
• To prevent floating fruit, allow the preserves to cool 5 minutes before filling the jars.
• Gently stir the preserves to distribute the fruit.
• Ladle the preserves into hot sterilized jars, leaving ¼ inch headspace.
• Wipe the jar rims and threads with a clean, damp cloth.
• Cover hot lids and apply screw rings.
• Process half-pint jars in a 200° F water bath for 10 minutes; pint jars for 15 minutes.

Steps:

• Wash, core, and peel the apples; cut them into eighths.
• You should have about 2 pounds of chopped apples.
• Combine the water and sugar in a large saucepan; bring to a boil.
• Boil for 2 1/2-3 minutes; set aside to cool.
• Stir the apples and lemon juice into the cooled syrup; bring to a boil again and cook gently until the apples are clear and transparent.
• You want to keep the apples in tact, so cook gently and shake the pan instead of stirring.
• Remove pan from heat and using a sterilized, slotted spoon, transfer the apples to hot,sterilized jars; make sure to leave a 1/2" headspace.
• Bring the syrup back to a boil and cook almost to the jellying point, 118*-120*F.
• Spoon the syrup over the apples, leaving 1/2" headspace.
• Allow the preserves to cool, then cover and refrigerate.
• They will keep indefinitely.