Four Clan Kitchen

What we eat everyday

Posts Tagged ‘apple jam’

Small batch Pomegranate Jam

Posted by fourclankitchen on March 7, 2015

IMG_0873I have taken to making small batch jams (1 jar at a time) using frozen fruit and whatever fresh fruit I have left in the fridge at the end of the week.  These taste better than the store bought stuff, have a fraction of the sugar and once made, will work on a piece of toast or a cracker as well as they work as a sauce or relish thrown over chicken. Also, you bypass the canning process.  This pomegranate jam, which actually also contains an apple and an orange,  would be a great replacement for pomegranate molasses in the Persian chicken stew, Fesenjan.  So give it a try,  all you need is a frozen bag of fruit and half an hour on a weekend.



1 lb bag of frozen pomegranate

1 orange

1 apple

3 strawberries (optional)

1/2 cup of sugar

1/4 cup of water (as needed)

Juice of 1/2 lemon or to taste (optional).



1.  Cut and core an apple to small bite sized pieces (no need to peel).

2.  Peel the orange part of the orange rind using a vegetable peeler and chop to little bits.  Then peel and discard  the while pith (too bitter) and chop the orange into bite sized pieces.

3. Halve the strawberries.

4. Now throw all of the fruit slog with the frozen pomegranate into a medium sized pot and cook uncovered  on low heat for 15 min.

5.  Now add the sugar and cook for another 20-30 min on low heat, stirring on and off till the  consistency of the jam is to your liking.  Do not walk away during this time or your jam could burn.   Taste your jam and add the lemon juice if the jam tastes too sweet to you.

6.  Blend the jam with a stick blender  till you have the consistency you like.  You may need to add the water at this stage.

7. Place in a mason jar and store in the fridge or freezer.  I do not know how to can, but if you make a jar at a time, you don’t have to.  The jam is great in the freezer for several months.



Posted in Breakfast, Brunch, condiments, vegan, Vegetarian | Tagged: , , , , , , | 2 Comments »

Apple Butter

Posted by fourclankitchen on October 10, 2011

Honey crisps are my favorite apple these days, so I am delighted that they are now showing in the store in copious numbers.  They are just the perfect combination of sweet and tart for making this apple butter and any dessert you might fancy.  For this batch, I adapted a recipe from Serious Eats with some slight modifications.

First,   I did not peel the apples.  If the peels are fully blended (a stick blender is best),  then the peels really don’t get in the way of the  smoothness or flavor.  In fact, they impart a lovely reddish hue to the apple butter (see pictures).

Second, I eliminated all of the spices suggested in the recipe  (cinnamon, cloves, all spice).  You can add them back in if you like, but I really like the fruit flavor to speak for itself.

Third, This recipe yields about 2 large jam jars worth of apple butter.  It will keep for a while in refrigerator (~ 3 weeks) and it will also  keep beautifully in the freezer as well with no loss of texture or taste.  I have no idea how long you can keep this in the freezer, but I am guessing that it is several months.

Fourth, the recipe calls for 2 cups of sugar which I think is overkill, although this will depend on the type of apple you use.  So I recommend starting with 1 1/2 cups sugar and then adding more if your apple butter needs it.


  • 4 lbs (about 8 medium-large) honeycrisps,  cut into large chunks (no need to peel)
  • 1 cup apple cider
  • 1 1/2-2 cups white sugar
  • 2 tablespoons lemon juice

  1. Place apple and apple cider in a large Dutch oven and bring to a simmer over medium heat. Cover and cook until apples are completely tender, about 20 minutes.

  2. Turn off the flame and using a stick blender,  puree the apples, until completely smooth.

  3.  Turn the flame back on  medium-low,  stir in sugar and lemon juice. Continue to simmer, uncovered, until sauce turns a deep brown and thickens, about 1-2 hours (mine took 1 1/2 hours), stirring regularly to prevent burning.  You can overdo the cooking time, making your apple butter too stiff, so quit while you are ahead.

  4. Let apple butter cool to room temperature, then scoop into clean jars.

Posted in Breakfast, Brunch, condiments, vegan, Vegetarian | Tagged: , , , , | 2 Comments »

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