Littlemafias Persian Apple Jam Recipes

LITTLEMAFIA'S PERSIAN GRATED APPLES

Steps:

• Peel the apples and grate into a clear glass bowl.
• Stir in the lemon juice to prevent discoloration.
• Add sugar, rose water, and mix gently.
• Cover and refrigerate 3-4 hours.
• To serve, top with finely crushed ice and garnish with lemon.

LITTLEMAFIA'S PERSIAN APPLE JAM

Steps:

• Wash and peel the apples.
• Cut each into thin slices, removing the seeds and the hard middle core.
• Pour apples in a non-stick pot.
• Add enough water to cover the apples, and bring to boil.
• Cook over high heat for about 10 minutes.
• Add sugar and cook for another 10 minutes.
• Add rose-water and lime juice and cook for 2-3 minutes.
• The mix should be quite thick when cooking is over.

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.