Apple Raisin Brandy Jam | How to make Apple Raisin Brandy Jam

By Subhasmita Panigrahi  |  16th Mar 2016  |  
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  • Apple Raisin Brandy Jam, How to make Apple Raisin Brandy Jam
Apple Raisin Brandy Jamby Subhasmita Panigrahi
  • Prep Time

    10

    mins
  • Cook Time

    45

    mins
  • Serves

    10

    People

48

0





About Apple Raisin Brandy Jam Recipe

Jazz up your morning breakfast by this Apple Raisin Brandy Jam. It's chunky with a slight tang comes from the raisins and the brandy adds a little zing. What's not to love in this jam? Did I mention that it has no pectin too.

Apple Raisin Brandy Jam is a delicious dish which is enjoyed by the people of every age group. The recipe by Subhasmita Panigrahi teaches how to make Apple Raisin Brandy Jam step by step in detail. This makes it easy to cook Apple Raisin Brandy Jam in your kitchen at home. This recipe can be served to 10 people. You can find this dish at most restaurants and you can also prepare Apple Raisin Brandy Jam at home. This amazing and mouthwatering Apple Raisin Brandy Jam takes 10 minutes for the preparation and 45 minutes for cooking. The aroma of this Apple Raisin Brandy Jam is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Apple Raisin Brandy Jam is a good option for you. The flavour of Apple Raisin Brandy Jam is palatable and you will enjoy each and every bite of this. Try this Apple Raisin Brandy Jam and impress your family and friends.

Apple Raisin Brandy Jam

Ingredients to make Apple Raisin Brandy Jam

  • 4 large apples
  • 1 inch Fresh Ginger, julienned
  • 3/4 cups Golden raisin
  • 3/4 cup Unsweetened apple juice / Apple cider vinegar
  • 2 tbsp Fresh Lemon Juice
  • Fresh lemon zest from 1 lemon
  • 3 - 3.5 cups Granulated sugar
  • 1 tsp Cinnamon powder
  • 1/4 tsp Nutmeg
  • 1/2 tsp Dry ginger powder
  • 1/4 cup Brandy/Rum

How to make Apple Raisin Brandy Jam

  1. Prepare the jars for storing the jam. In a big pot, add enough water, put the jars and lids. Boil on a high heat for 10 minutes. Then turn off the flame and let the bottles rest for 10-15 minutes in the hot water.
  2. Roughly chop the raisins either using a knife or in a food processor.
  3. Clean apples and chop in to small chunks. In a heavy bottom pan, add chopped apples, apple juice/cider, lemon juice, lemon zest and julienned ginger. Bring it to a boil.
  4. Reduce heat to medium and let it cook for 15-20 minutes, stirring occasionally. The apples will soften and look mushy.
  5. In a potato masher or backside of a fork mash the apples and break into smaller chunks.
  6. Reduce the heat. Add chopped raisins. Pour all the sugar at once and mix well. Increase the heat and bring to a rolling boil for 5-8 minutes, stirring the mixture constantly.
  7. Remove from heat. The mixture might still look like liquid but that is fines. It will thicken up when cooling down.
  8. Stir in cinnamon powder, nutmeg, ginger powder and brandy. Give it a good mix.
  9. Transfer the Jam to dry sterilized bottles. Allow it to cool completely in the Jar. Then close the lid tightly.

My Tip:

Make sure the bottles and lid are completely dry. If any trace of water is there, it will spoil the jam. Do not be tempted to cook the mixture too long after adding the sugar. You will end up with hard jelly like texture. To test the readiness you can drop a small amount of jam in cold water. It will hold the shape and becomes jelly-like. If at all the jam is too hard to spread once cooled down, you can always warm it up slightly in microwave to loosen it.

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