Iraqi Apple Preserve Recipes

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IRAQI APPLE PRESERVE

This is a lovely use for apples! From "The Book of Jewish Food" by Claudia Roden. She suggests serving this with yogurt to balance the sweetness. The rosewater flavor is strong here, so if you are shy about rosewater consider cutting the amount in half. This would be lovely as a filling in a white cake, layered with vanilla pastry cream in between the cake layers.

Provided by Susiecat too

Categories     Apple

Time 1h

Yield 12 serving(s)

Number Of Ingredients 5



Iraqi Apple Preserve image

Steps:

  • Peel, cut in half and core the apples and drop them in a bowl of water with 3/4 of the lemon juice to prevent them from browning.
  • Make a syrup by boiling the sugar and water with the remaining lemon juice, uncovered, for 10-15 minutes, or until very thick.
  • Drain the apples and drop them into the syrup.
  • Simmer for 20-30 minutes, or until tender and the syrup has become thick again.
  • Add the rose water and cook, stirring, for a moment more.
  • Lift out the apples and place them in a serving bowl or in jars. Pour the syrup over the apples.

2 lbs apples
1 lemon, juice of
3 1/3 cups sugar
1 cup water
2 tablespoons rose water

APPLE PIE PRESERVES

Make and share this Apple Pie Preserves recipe from Food.com.

Provided by evelynathens

Categories     Apple

Time 1h5m

Yield 3 1/2 cups

Number Of Ingredients 10



Apple Pie Preserves image

Steps:

  • Combine water and lemon juice in heavy medium saucepan.
  • Add apples and stir to coat with liquid.
  • Cover pan and bring to boil.
  • Reduce heat and simmer mixture for 3 minutes.
  • Mix sugar, Calvados and spices into apple mixture.
  • Bring to boil over medium heat, stirring until sugar dissolves.
  • Reduce heat and simmer about 45 minutes, stirring occasionally.
  • Check the preserves at this point.
  • Drop 1 tbsp of preserves onto a chilled saucer and put in freezer.
  • If preserve wrinkles when pushed after 2 minutes of cooling, then it's done.
  • Spoon hot preserves into hot, sterilized jars and wipe rim clean.
  • Seal tightly.
  • Cool.
  • Refrigerate up to 3 months.

Nutrition Facts : Calories 880.5, Fat 0.4, SaturatedFat 0.1, Sodium 4.5, Carbohydrate 228.4, Fiber 5, Sugar 220.4, Protein 0.6

1 1/2 cups water
3 tablespoons fresh lemon juice
1 1/2 lbs firm apples, preferably pippin,peeled,cored,cut into ¼ inch thick slices
3 1/2 cups sugar
4 tablespoons calvados or 4 tablespoons other apple brandy
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon allspice

APPLE JAM

Make up jars of homemade apple jam and gift to friends and family. It's delicious spread simply on toast, or as a filling in your favourite cakes and bakes

Provided by Adam Bush

Time 55m

Yield Makes 2 x 500g jars

Number Of Ingredients 4



Apple jam image

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.

Nutrition Facts : Calories 35 calories, Fat 0.1 grams fat, Carbohydrate 8.4 grams carbohydrates, Sugar 8.4 grams sugar, Fiber 0.4 grams fiber, Protein 0.1 grams protein

1kg Bramley apples, peeled, cored and chopped
250g caster sugar
½ lemon, juiced
1 cinnamon stick

APPLE PRESERVES

Make and share this Apple Preserves recipe from Food.com.

Provided by ratherbeswimmin

Categories     Low Protein

Time 2h

Yield 6 half-pint jars, about

Number Of Ingredients 8



Apple Preserves image

Steps:

  • In an 8-quart pot, combine apples, apple juice, lemon juice, and butter.
  • Over medium heat, bring the apple mixture to a boil; decrease heat and simmer, covered, until the apples are tender, about 8-10 minutes.
  • Remove the cover; add in sugar, 1 cup at a time, stirring gently between each addition.
  • Heat, stirring occasionally, until the sugar is completely dissolved.
  • Increase heat to medium-high and bring mixture to a full rolling boil, stirring constantly.
  • Stir in all the pectin; return to a full boil, stirring constantly.
  • Boil, stirring constantly, 1minute.
  • Remove pan from heat; skim off any foam.
  • Gently stir in the nutmeg and cinnamon until combined.
  • To prevent floating fruit, allow the preserves to cool 5 minutes before filling the jars.
  • Gently stir the preserves to distribute the fruit.
  • Ladle the preserves into hot sterilized jars, leaving ¼ inch headspace.
  • Wipe the jar rims and threads with a clean, damp cloth.
  • Cover hot lids and apply screw rings.
  • Process half-pint jars in a 200° F water bath for 10 minutes; pint jars for 15 minutes.

Nutrition Facts : Calories 748, Fat 0.8, SaturatedFat 0.3, Cholesterol 0.8, Sodium 2.9, Carbohydrate 192.6, Fiber 4, Sugar 186.4, Protein 0.5

7 cups cored peeled sliced tart apples (sliced 1/4 inch thick, Granny Smith)
1 cup apple juice
2 tablespoons strained fresh lemon juice
1/2 teaspoon unsalted butter (this is correct)
5 cups sugar
1 (3 ounce) envelope liquid pectin
1 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon

APPLE PRESERVES

From a Christmas Entertaining cookbook--sounds like a delicious recipe! *Prep time and cooking time is total time needed for this recipe.*

Provided by JamesDeansGirl

Categories     Apple

Time 3h

Yield 2 pints

Number Of Ingredients 4



Apple Preserves image

Steps:

  • Wash, core, and peel the apples; cut them into eighths.
  • You should have about 2 pounds of chopped apples.
  • Combine the water and sugar in a large saucepan; bring to a boil.
  • Boil for 2 1/2-3 minutes; set aside to cool.
  • Stir the apples and lemon juice into the cooled syrup; bring to a boil again and cook gently until the apples are clear and transparent.
  • You want to keep the apples in tact, so cook gently and shake the pan instead of stirring.
  • Remove pan from heat and using a sterilized, slotted spoon, transfer the apples to hot,sterilized jars; make sure to leave a 1/2" headspace.
  • Bring the syrup back to a boil and cook almost to the jellying point, 118*-120*F.
  • Spoon the syrup over the apples, leaving 1/2" headspace.
  • Allow the preserves to cool, then cover and refrigerate.
  • They will keep indefinitely.

Nutrition Facts : Calories 1517.5, Fat 1.2, SaturatedFat 0.2, Sodium 12.8, Carbohydrate 394.7, Fiber 16.4, Sugar 370.8, Protein 1.8

3 lbs firm tart apples
2 1/2 cups cold water
3 cups sugar
2 teaspoons fresh lemon juice, to taste

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