Ok, ok, I know, I am a little late with the post. This one is a slightly disconnected post... Because in reality I made this jam few weeks ago, after buying the last available lychees from a produce store in Chinatown. And instead of fixing myself a martini, I decided to throw them in the pan.
Needless to say, I freely adapted this recipe from Christine Ferber's book again. How boring.
with Raspberries & Rose Water
lychee, peeled and pitted 2 and 1/4 lb.
raspberries 1 lb.
sugar 1 lb.
lemon 2
rose water 1 and 1/2 ounces
green apple 2
raspberries 1 lb.
sugar 1 lb.
lemon 2
rose water 1 and 1/2 ounces
green apple 2
Peel and pit the lychees. Cut them in pieces and put them in a bowl with raspberries, juice from the lemons and sugar. Cover with plastic and let it rest in the fridge overnight.
The next day, place the fruit mixture in a large pot, add the peel from the apples and bring it to boil, skimming when needed. Few minutes before the jam reaches the desired thickness, add rose water and stir well.
Discard the apple peel, pour the jam in cleaned and sterilized glass jars, cover with lid and let them boil in a large pot full of water for 20 minutes. Turn off the heat and let the jars cool in the same water to create vacuum.
3 comments
Hi,
I had some raspberry and rose jam a few weeks ago and totally fell in love with it. I am now adamant I will finally get round to jam making after years of procrastination. I found your recipe, which sounds great but I was wondering about your addition of the apple peel. What does it do to the jam?
Thanks,
Justine
Hi Justine,
I add green apple peel pretty much all the time I make jam, discarding it in the end. Apples are full of pectin, which helps the jam set. Pectin is mostly in the peel, that's why I only add that part. It does not give any flavour to the jam. Since I usually use small amount of sugar, I prefer to have a little "help" in reaching the desired consistency, without having to cook it for too long. You can omit it, there's no problem.
Happy jamming!
: )
Sara
I put the entire apple in the food processor and make into a paste with its skin still on. Then just put it all in the jam. The small flecks of skin soften and just become juiy bits by the end - my family loves it (and you can always filter your jam to get id of those if you like!!
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