1 kilo of apples (sour ones are best for making jams); 1 kg caster; sugar; Cointreau; Spices: cinnamon, cardemom, ginger
You'll also need glass jars
(apparently 1 kg of apples will fit into 3 standard size 450g jars,
but I just use random ones I have laying around)
1.
Preheat your over to 130°C and place your clean glass jars inside it to sterilize for at least 15 minutes. Boil the lids in water the same amount of time, until ready for use.
2.
Start my chopping the apples into evenly sized pieces and removing the core. You may or may not want to peel the apples, as well. I recommend peeling store bought apples to remove any pesticides and wax. If you use apples from your own garden like me, you can leave the peels. It'll add a nice red colour to the jam :)
3.
Heat some water and boil the apples until soft. The boiling time varies between the different brands of apples. Some are softer than others to begin with. When ready, pour the water out.
4.
To puree the apples, use a hand mixer. Pour the castor sugar in while you mix. It's up to you how smooth you make the jam - it's just about personal preference. At this point you can also add any spices you like. I adore cinnamon, cardemom and ginger in apple sauce, because it's so hearty and warm to eat during winter.
5.
Boil the jam again. This way the sugar will melt properly and everything will be nice and smoothly mixed. After a few minutes take the jars out of the oven, making sure you don't touch their inside. This way they will stay sterile. Pour the hot sauce into the jars though a funnel, add a splash of Cointreau and seal with a steaming hot lid. The steam created by the hot jam and liquer will ensure that your preserve won't go bad! You could probably leave it standing for 5 years and it'd still be good!
Enjoy your apple sauce on bread (with a dab of salted butter), along with a nice strong cheese or accompanied by a stack of pancakes. Yummee!
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