Brandied Apple Jam

| 10/9/2017 10:32:00 AM

Tags: recipes, apple, apples, jam, preserves, cider, vanilla, brandy, international cuisine, Texas, Wendy Akin,


Filled with tender chunks of apples in a brandy-and-vanilla-flavored jelly, this is an intensely flavored jam with a heavenly aroma. I’ve gone a little to the French style with brandy and much less sugar. It is definitely a more adult jam, but the alcohol rapidly cooks off, so don’t worry about letting the kids have some.

Choose the right apples for the recipe. For a nice texture and flavor balance, you want a mixture of softer, sweet apples and some hard, tart apples for this jam. I used a mix of very hard, bright-green ‘Grannies’, ‘Gala’ and ‘Fuji’.

If you don’t already have boiled cider in the freezer, it’s time to make some. See my how-to here.

Your jam pot should be wider, rather than tall, with at least 10-quart capacity. The perfect jam pot is a copper vessel. Don’t confuse this with the new Copper Chef non-sticks — not the same at all. The ones I refer to are expensive, over $200 at Amazon and at Williams Sonoma, but worth the money. Until you can afford one, seek out a graniteware or steel pot similar in shape.

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