Apple Jam By Antigone Gk

1. 1

   Place the apples in a colander and rinse them under cold running water. Drain and cut the apples. Place the apples in a deep, heavy-bottomed pot such as heavy Dutch oven and toss them with the sugar and orange-flavored Masticha liqueur.

2. 2

   Bring the mixture to a boil over medium heat, stirring often wrap the skins and pips in a lace cloth add the apple with Orange and continue to keep the mixture at a rolling boil, stirring occasionally, until the jam reaches 220 degrees on a candy thermometer. This should take 30 to45 minutes. Skim and discard any foam that rises to the top . When ready, pour the jam into sterilized jars and turn upside down to close tightly. Allow the jars with mixture to cool to room temperature and then covered in the refrigerator keep the jam longer 1 year .

* Per serving · 4 servings · Values may vary.

No additional tips available.