Desserts de fruits rouges

Mousse glacée aux framboises

30-11-2017 Hits:7214 desserts frais ou glacés Administrator - avatar Administrator

Recette de mousse glacée aux framboises Auteur Martine Acknin Pour 4 à 6 parts 400g de framboises 100g de sucre 2 blancs d’oeufs moyens 1g de gomme de guar 150g de crème liquide entière fouet electrique Difficulté: Moyenne Préparation:...

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Panacotta aux fraises et meringue rose

05-04-2013 Hits:10371 desserts frais ou glacés Administrator - avatar Administrator

Recette de panacotta aux fraises Par gateaupassion.com Pour 8 personnes Pour la panacotta: 460g crème liquide entière 500g de fraises 4g d'agar-agar (2sachets) 6 cercles Ø6,5cm ou 6 verres cylindriques 130g de sucre en poudre Pour la meringue: 60g de...

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Gâteau renversé aux framboises

11-07-2009 Hits:10323 Gateaux Administrator - avatar Administrator

Très facile à faire, c’est un gâteau au délicieux parfum de fruits frais.   Pour 6 personnes: 600g de framboises 50g de beurre 60g de sucre Appareil: 2 gros œufs 100g de sucre en poudre 50g de...

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Apple jam

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Two simple recipes – the natural pectin contained in apple makes this a very easy jam to make.

 

Apple jam with vanilla

  Easy to spread the consistency should be like marmalade

 

For 4 or 5 pots:

  • 6 chanteclerc apples
  • (950g when peeled)
  • 50cl water
  • 1 vanilla pod
  • 1/2 lemon juice
  • 850g sugar

 

 

Apple jam

 

 

 

 

 

 

 

 

  1. Peel and core the apples, keep the cores whole.  Place the apples into acidulated water to prevent them going brown.
  2. Heat the water, apple cores and vanilla pod, split along its length in a large pan.  Bring to the boil and cook for 10 minutes. Meanwhile, cut the apples into small pieces, then place them into the pan with the lemon juice.  Bring back to the boil, then simmer for 10 minutes.
  3. Remove the apple cores.  
    Add the sugar, mix well then bring slowly back to the boil.  Boil for 20 minutes uncovered.  To test whether the jam is ready, place a small amount on to a chilled plate.  It should set quickly.
  4. Scald the pots and covers, then fill them with the jam.  Clean up the edges  with a very hot cloth then close the lids. 
  5. Keep I na dark place.

 

Apple caramel jam

  The consistency is clearer and the apple pieces are almost crystallised.

 

 

 Image

 For 4 or 5 pots:

  • 6 Chanteclerc apples
  • 1 kg when peeled
  • 900g sugar
  • 30cl water
  • 1/2 lemon juice

 

 

  1. Peel and core the apples, discarding the cores.  Cut into small pieces and place into acidulated water to prevent browning.  
  2. In a 20 cm diameter pan, dissolve the sugar in the water.  Bring to the boil, gently moving the pan from side to side. Increase the heat and cook the sugar syrup until just at caramel stage (Light blonde colour).
    Immediately, lower the heat and add the apples.  Stir gently with a wooden spatula.  The syrup should thicken straight away, and then become more liquid.  Simmer over a low heat, and cook for 15 to 20 minutes environ , moving the pan around two or three times.  The apples should become transparent.
  3. To test whether the jam is ready, place a small amount on to a chilled plate.  It should set quickly.
  4. Scald the pots and covers, then fill them with the jam.  Clean up the edges  with a very hot cloth then close the lids. 
  5. Keep In a dark place.     

 

 

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