Apple juice jam is a delicious way to use up any juice that you know that you’re not going to be drinking soon. You can either use store-bought juice or homemade, though store-bought juices can be just as delicious as homemade if the jam is done right!
For the liquid, I would say if you’re using pectin powder- around 3 teaspoons to one litre of jam. That would be the most sufficient way of making this jam. I used around 200 grams of sugar in the jam but you can use less if you want to reduce it a bit more.
Unlike me, you should probably be stirring the pectin with a little bit of water before adding the juice. I get impatient so I add it in any way. I’ll add the safer version of the recipe which will be more likely to give a much more persistent jam.
If you want to find our jam making guide from juice we have it here. Otherwise, you can watch videos on our channel for jam making!
Add water to the pot then the pectin and keep mixing together until its incorporated.
Add the juice to the pot. Whisk thoroughly then add the sugar. Heat onto medium-high. Put a bowl into the freezer to test the jam later.
Wash your mason jars and sterilize them along with the lids.
After ten minutes of the pectin and juice heating up and combining – set heat to high and continuously stir slowly for around 20 more minutes. Add your lemon juice as well if needed.
Take a spoonful of the jam out then put it in the bowl. If it goes jelly-like after around a minute then the jam has a good consistency; if not then either add more sugar and pectin or reduce the jam.
Once finished take the jam and pour it into the mason jars. Leave to cool then put in the fridge.
With apples and pears- what’s not a great way to start off summer! Hot food goes well with heat- though you can always add ice cream to make it better! Though it’s not really that common to have a pastry layer in the middle. We did this to add a gooey viscously delicious layer to the apple and pear pie. Along with this, it creates a border for the pear and apples to coexist together. Here is the Viscous Apple and Pear Pie.
Viscous Apple and Pear Pie Recipe
You can always omit the pastry layer in the middle if you’re not interested in the gooey texture. Make sure that the pastry isn’t too dry or the pie will end up falling apart at the end. Along with this- make sure that it’s not too wet as well.
Then add the water then mix together until its doughy.
Roll out the pastry and place into the pie casing.
Mix the first layers pie filling together then slice the apples then mix them in the sugar mixture. Add them into the first layer.
Add another layer of pastry above the first then do the same with the pear layer.
Add the latice top to the pie then brush the top with an eggwash.
Place in oven for 45 minutes.
Video
Keyword apple, apple pie, dessert, pear, pie
Excerpt!
If you enjoyed this recipe, which we of course hope you did! Make sure to check out our YouTube channel to see more of these in short form! We also have another apple pie recipe if you would like to try it out!
Do you have any leftover cake that you really need to use? Well, we have a great recipe that you could use for that leftover cake! Crumble up those cake leftovers and mix them with butter and make a delicious apple cake crumble! Whatever flavour that cake had will transfer over to the crumble as well!
I was out of butter which is why it looks dry but it is still absolutely delicious!
You can make this recipe without the butter that you would use for the crumble, but it will “crumble” a lot if so. I had to go without butter due to having non in my pantry at the time of baking this recipe.
Apologies for the random casserole that appears during the YouTube video, it was purely accidental and YouTube won’t let me clip it out. This is due to the video being under 25 seconds long for some weird YouTube reason.
Excerpt
We hope that you enjoyed this recipe, if you did and want to bake more- we have a special apple pie that you might enjoy!
The apple pie despite its collapsed crust really makes it look like it just came straight from hard times! If you need to save on water- that’s really what your pie will look like. I just simply thought I used enough- then found out later it really wasn’t.
Apple pie – substituting!
You can substitute the apples in the pie with canned apples. Make sure to add some flour to them to dry them out a bit; use the liquid. This method will also thicken the inside of the apple pie. Then add the sugar mixture to the top.
If you have a small number of apples – you can substitute half for apple jam. Alternatively, you can use dried apples in a much higher quantity but you need to substitute for more liquid.
If you don’t have normal flour- you can use spelt. I would recommend that you should use more water if you go for a much drier flour though.
Casserole
The casserole was created with using two canned tomatoes. I was going to use canned mushrooms for it as well but I had forgot to purchase them. Though I did use a leftover vegetable stock for the casserole!
Make sure to use your vegetable cuttings for the stock! It really adds a new level of depth to the flavours!
Kompot
I used any apples that I needed to get rid of eventually in the kompot. I used any excess sugar from the pie that I didn’t use. Therefore, utilizing everything that’s left-over reduces waste.
Recipes- Apple Pie. Casserole and Kompot.
Josh’s Hard-time Apple Pie
Just- make sure to make the pastry not too dry like I did!
Brown the red onions, while browning- make sure that you're chopping the garlic and carrots.
Proceeding, brown the carrots and garlic (then add to dish). Add the red onions to the casserole dish- chop up the celery into slices. Brown the celery and add to casserole dish.
Chop the chipolata's into chunks then cover them in flour. Add them into the casserole dish.
Add the two canned tomatos and all herbs and spices then mix everything together.
Put in oven for two hours. Make sure to use two towels for both ends when taking out of the oven.
We hope that you enjoyed reading and creating those recipes! They’re delicious and can cater to your taste buds! There is a podcast that includes these recipes which are linked below! Hopefully, this will help you through harder times!
