Apple jam is a delightful and versatile fruit preserve that captures the essence of ripe, juicy apples in a jar. This sweet spread is known for its rich, fruity flavour and smooth, gel-like consistency.
Homemade applesauce is also a delicious and versatile treat. You can enjoy it on its own, use it as a topping for pancakes or ice cream, or incorporate it into various recipes, such as muffins, oatmeal, and more.
Adjust the sweetness and spices to suit your taste, and feel free to experiment with different apple varieties for unique flavours.
A few years ago when I was going to make a savoury recipe I noticed that one of the ingredients required was apple sauce.
I’ve never seen apple sauce sold in Greece so after a google search and reading a few recipes, I realized that apple sauce is similar to what we call Apple Jam.
Recipe for Applesauce:
- 6-8 apples (use a variety like Granny Smith, Fuji, or Gala for a well-balanced flavour)
- 1/2 cup water
- 1/4 to 1/2 cup granulated sugar (adjust to taste)
- 1 teaspoon lemon juice (optional, for added brightness)
- 1/2 teaspoon ground cinnamon (optional, for flavour)
The instructions are similar to that of the Apple Jam.
I have made many kinds of jams in my life and years ago I used to make apple turnovers with puréed apples, so I had no problem making it my way.
Here are a few ideas to use this sauce / jam:
Veal Stroganoff, etc.
The first time I made it, I used whatever apples I had at home, I had some golden and red delicious apples.
If I had some granny smith apples, I would definitely prefer them, as I love them in apple pies. That doesn’t mean that you can’t use whatever apples you have or like best.
I love using fragrant geranium leaves to flavour jams or spoon sweets but if you don’t have any it’s not absolutely necessary.
When making it again with granny smith apples, I thinly peeled a whole lemon (other times I used the zest of a lemon) and boiled it with the sauce together with a cinnamon stick.
How to make the apple jam or applesauce
Put the water and lemon juice (reserving 1 tbsp) in a bowl.
Peel and core the apples and cut them into small pieces. Put them immediately in the water so that they will not oxidize.
Put them in a pot and add the sugar, lemon peel, cinnamon, fragrant geranium and honey.
Bring to boil, lower heat and simmer, stirring for about 20 – 30 minutes until the apples are soft.
Remove the cinnamon stick (you can leave the geraniums and lemon peel if you like), and using an immersion blender purée the apples.
I love the flavour of lemon and geraniums, which adds an amazing taste to the sauce / jam.
Put it back on the heat, add the last tablespoon of lemon juice and cook for another 5 minutes.
Set aside to cool and store in clear sterilized jars.
This is a very old recipe and of course in the meantime we now have an apple tree in our garden, which produced a lot of apples this year.
What does an applesauce do in a stew recipe?
Adding applesauce to a stew can serve several purposes, depending on the recipe and your desired outcome. Here are some ways in which applesauce can enhance a stew:
- Flavour and Sweetness: Applesauce contributes a natural sweetness and fruity flavour to the stew. This sweetness can balance out the savoury and salty elements in the dish, providing a pleasing contrast. It can also complement the flavours of other ingredients in the stew.
- Thickness and Texture: Applesauce can act as a thickening agent in a stew. The natural pectin in apples helps to thicken the sauce, giving it a smoother and more velvety texture. This can be particularly useful if you want to achieve a slightly thicker and richer consistency in your stew.
- Natural Sweetener: Instead of using refined sugar or other sweeteners, applesauce can be a healthier alternative to sweeten your stew. It imparts a subtle sweetness without the need for added sugars, making your stew more nutritious.
- Flavour Enhancement: Depending on the spices and seasonings in the applesauce, it can also add a layer of complexity to the overall flavour profile of the stew. For example, if your applesauce contains cinnamon or other spices, it can infuse your stew with those aromatic notes.
- Moisture Retention: Applesauce contains moisture, which can help keep the meat and vegetables in your stew tender and juicy. This can be especially useful in slow-cooked stews where prolonged cooking can lead to evaporation and drying out of the ingredients.
When incorporating applesauce into a stew, it’s important to consider the flavours and ingredients in your specific recipe. Experimenting with small amounts and adjusting to taste is a good approach to ensure that the applesauce complements the overall flavor and texture of your stew.
- 1 kilo (5) golden delicious apples
- 1 ½ cups sugar
- 1/3 cup Greek honey
- 2 cups water
- The peel from one lemon
- 1 cinnamon stick
- 1/4 cup lemon juice, divided
- 2 - 3 fragrant geranium leaves
- 1 kilo (about 5) Granny Smith apples
- 3 tbsp lemon juice
- 3 cups water
- 1 cinnamon stick
- 3 fragrant geranium leaves
- 1 cup crystal sugar
- 1 cup cane sugar
- 1/2 cup honey
- Zest of 1 lemon
- 1 tbsp lemon juice
- Put the water and lemon juice (reserving 1 tbsp) in a bowl
- Peel and core the apples and cut them into small pieces Put them immediately in the water so that they will not oxidize.
- Put them in a pot and add the sugar, lemon peel, cinnamon, fragrant geranium and honey.
- Bring to boil, lower heat and simmer, stirring for about 20 - 30 minutes until the apples are soft.
- Remove the cinnamon stick (you can leave the geraniums if you like), and using an immersion blender purée the apples.
- Put it back on the heat, add the last tablespoon of lemon juice and cook for another 5 minutes.
- Set aside to cool and store in clear sterilized jars.
Some apples contain more pectin than others especially if they are green and under ripe.
If your apples are over ripe, in order to make a thick jam you may need to add 1 sachet (25 grams) of Gelfix (which contains pectin).
*When I made the jam/sauce the second time with granny smith apples, although I added more water, they set perfectly without the need to add any Gelfix.
Nutrition InformationYield 3 Serving Size 1
Amount Per Serving Calories 545Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 15mgCarbohydrates 143gFiber 3gSugar 138gProtein 1g
Kopiaste and Kali Orexi!