I have had a glut of apples this year - and that from just one tree!!

We already have over 50lbs of stewed apple, bottled, and stored away for the year. Neighbors have had their fill, and I have almost run out of storage jars.

I did have a few left, so threw about 2lbs of apple (bugs and cores removed, and already finely diced) into the pan, along with 1lb of redcurrants (from the freezer), and simmered for about half an hour, with a cup of water.

Once the mix was soft, I mashed it, added 1lb of sugar (plus a little more, because it seemed right), and boiled until it had reached setting point.

I spooned it into pre-heated jars, and screwed the lids on tightly. Then left to cool.

So, how did it come out?

To be honest, I'm not sure. The jam seems to be opaque, rather than having the usual shiny look. Photo to follow.

So, is it jam or sauce? I guess I'll find out when I open a jar.

Well, I finally plucked up courage to open a jar.

Taste? Definitely more apple than redcurrant, which is not a surprise, given the proportions, plus the fact that redcurrants have a gentle flavour.

Sweet? Not too much, which helps.

Edible? Definitely.

Consistency? Just about right.

Would I repeat the experiment? Hmmm!  

 

I challenge anyone else to try it out.