Wild apple preserve

Need a gluten free, dairy free, lacto ovo vegetarian, and vegan condiment? Wild apple preserve could be a spectacular recipe to try. This recipe makes 40 servings with 55 calories, 0g of protein, and 0g of fat each. For 31 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. It is brought to you by en.julskitchen.com. From preparation to the plate, this recipe takes around 2 hours and 45 minutes. 3137 people were glad they tried this recipe. A mixture of apples, cane sugar, vanilla pod, and a handful of other ingredients are all it takes to make this recipe so yummy. Taking all factors into account, this recipe earns a spoonacular score of 9%, which is very bad (but still fixable). If you like this recipe, you might also like recipes such as Strawberry Preserve-Topped Cheesecake, Sewee Preserve's Seafood Salad, and 5 ways to preserve Summer herbs.

Servings: 40

Preparation duration: 15 minutes

Cooking duration: 150 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Wash the wild apples, cut them into quarters and remove every black or bruised part. Do not peel or core them, this is a natural reserve of pectin.Put the quartered apples in a large pot, squeeze a lemon over the fruit and cover the apples with water.Cook the apples with a lid over low heat for about 2 hours, until they are soft, so that can be mashed with a wooden spoon. It might take longer, in which case add more water.Once the apples are soft, pass them with their water with a vegetable mill and spoon the amber purée in a bowl.Weight the apple purée: I obtained about 1 kilo of fruit purée starting with almost 2 kilos of apples.Transfer the apple purée back into the pot, add 300 g of raw cane sugar per kilo of fruit purée [/ b] and a vanilla pod, split open.Bring again to a gentle simmering on low heat, stirring constantly. After about 10 minutes you'll have a thick golden compote, with a dreamy scent of vanilla and caramel.Pour the apple compote into sterilized jars and close tight.

 

Step by step:

1. Wash the wild apples, cut them into quarters and remove every black or bruised part. Do not peel or core them, this is a natural reserve of pectin.

2. Put the quartered apples in a large pot, squeeze a lemon over the fruit and cover the apples with water.Cook the apples with a lid over low heat for about 2 hours, until they are soft, so that can be mashed with a wooden spoon. It might take longer, in which case add more water.Once the apples are soft, pass them with their water with a vegetable mill and spoon the amber purée in a bowl.Weight the apple purée: I obtained about 1 kilo of fruit purée starting with almost 2 kilos of apples.

3. Transfer the apple purée back into the pot, add 300 g of raw cane sugar per kilo of fruit purée [/ b] and a vanilla pod, split open.Bring again to a gentle simmering on low heat, stirring constantly. After about 10 minutes you'll have a thick golden compote, with a dreamy scent of vanilla and caramel.

4. Pour the apple compote into sterilized jars and close tight.

Nutrition Information:

covered percent of daily need