Apple Horseradish Jam Recipes

HORSERADISH JELLY

Steps:

• Combine apple juice and water in a large sauce pan.
• Sprinkle the pectin over this liquid, whisk it in.
• Stir in sugar.
• Put pan on heat and bring to a boil, and let it boil hard for 3 minutes.
• Add vinegar, boil 1 more minute.
• Remove from heat, stir in drained horseradish.
• Ladle into 125 ml (4 oz) or quarter-litre (1/2 US pint) jars
• Leave 1 cm (1/4 inch) headspace for either size jar.
• Debubble, adjust headspace.
• Wipe jar rims.
• Put lids on.
• Process in a water bath or steam canner.
• Process either size jars for 10 minutes; increase time as needed for your altitude.

CREAMY APPLE HORSERADISH SAUCE

Steps:

• In a bowl stir together the mayonnaise, the applesauce, the horseradish, the vinegar, and pepper to taste. Serve the sauce with roast pork.

HORSERADISH JELLY

Steps:

• In a large saucepan add all ingredients, except pectin, and over low heat cook until sugar is dissolved.
• Over high heat bring to a boil.
• Immediately stir in pectin and bring to a rolling boil.
• Remove from heat and ladle into clean hot jars.
• Seal and process in a boiling water bath for 5 minutes.
• (Even though Jelly recipes don't call for a water bath method of canning I do it just to be safe).

APPLE JAM

Steps:

• Put a small plate in the freezer. Tip the chopped apple and caster sugar into a large saucepan along with 350ml of water and bring to a simmer, stirring to dissolve the sugar.
• Cook gently, stirring regularly, for 30 mins until the apples have collapsed.
• Stir in the lemon juice, add the cinnamon stick and simmer gently for another 2-3 mins until the mixture is thick and glossy.
• Remove the small plate from the freezer and drop a little of the mix onto it. Leave for a few seconds - it should be fairly firm. If it's still a little runny, put the pan back of the heat and simmer for another 10-15 mins. Put the plate back in the freezer and test again, it should now be ready.
• Divide between clean, sterilised jars and seal. Will keep for three months in a cool, dry place. Once opened, chill and use within one month.

APPLE HORSERADISH SAUCE

Steps:

• Melt the butter uncovered on HIGH in a microwave-safe 3-quart casserole with a lid, about 1 minute.
• Add the onion and garlic and stir to coat.
• Microwave covered for 2 minutes.
• Add the apples, chicken broth, lemon juice, and jest and microwave, covered for 15 minutes, stirring twice.
• Stir in he horseradish and salt and pepper to taste.
• Remove the lemon jest.
• Serve warm topped with parsley.

APPLE OR PEAR JAM

Steps:

• Place a small plate in the refrigerator to chill. (You'll use this later.)
• In a large, heavy-bottomed pot, cover fruit and any add-ins (see note) with 4 cups/960 milliliters of water. Bring to a strong simmer over medium-high heat. Cook until water is reduced by about 3/4, and fruit is soft and tender (or even falling apart slightly), 20 to 30 minutes.
• Add sugar and continue to cook, stirring occasionally at first and more frequently as the jam cooks and juices thicken until most of the liquid has evaporated and the fruit has really started to break down, another 30 to 40 minutes.
• As the jam cooks, the liquid reduces, the sugars thicken and the natural pectins activate. You'll notice the liquid go from a rapid, rolling boil with smaller bubbles to a slow, thick, tarlike boil with larger bubbles: This is the stage at which it's most important to stir constantly along the bottom of the pot to prevent scorching and sticking. (Sugar is heavier than water and will concentrate there, increasing any chance of the fruit burning.) It's also the stage at which splattering may occur, so take care in stirring.
• When the jam reaches a slow, thick boil, add lemon juice and incorporate any of the add-ins and continue to cook, stirring constantly until the jam has returned to its previously thickened state, about another 5 minutes. At this stage, the jam should look like a coarse, shiny applesauce. But if you'd really like to be sure, spoon a bit of jam onto the chilled plate, return it to the refrigerator and chill for 2 minutes. Drag your finger through it: It should hold its shape on either side without appearing watery or runny. If it doesn't, cook it a few minutes more.
• Using a spoon or other utensil, pick out any spices or vanilla beans. Divide between jars, leaving 1/4 inch of space from the top of the jar, and seal immediately. Can the jams (see our How to Make Jam guide for more instruction), or store in the refrigerator, using them up within a couple of weeks.