Gravenstein Apples are some of my favorites. They are “old school”, “antique” variety, allegedly from Denmark in the late 1700s so I am always super-happy when I find some. Thankfully, my local orchard does have a limited amount of Gravenstein trees, so when I went up to the farm a few weeks ago to PYO, I got some. And to make them last longer, I made Gravenstein Apple Jam. It’s seriously like having apple pie for breakfast on my toast, but it would also be great in oatmeal (like a make-your-own Apple Crumble!) and really, who wouldn’t want apple pie or apple crumble for breakfast!
Ingredients
4 cups apple cider
1 cinnamon stick
1 strip lemon or orange zest
2 cups granulated sugar
1 package low or no sugar needed powdered pectin (such as Ball)
1 cup packed brown sugar
1/2 teaspoon salt
4 medium large Honey Crisp apples, peeled, cored, cut to 1/4-inch dice
a few teaspoons of calvados (or vodka, if you don’t have apple brandy available)
Directions
If you are going to preserve the jam, prepare the jars and lids the way that you normally would for preserved jams or jellies. If you are just making refrigerator jam that will be gone in a few weeks, just make sure that you have clean and sterilized jars ready.
Measure 1/4 cup of granulated sugar into a small bowl and add the pectin. In another medium bowl, combine the remaining 1 3/4 cups of granulated sugar and the brown sugar.
Pour the apple cider into a large, heavy-bottomed pot. Add the cinnamon stick and citrus zest. Bring to a boil over high heat. Stir in the brown sugar and remaining 1 3/4 cups granulated sugar. Reduce to a simmer and add the diced apple. Let simmer for 5-8 minutes, until the apple pieces are soft, but not falling apart. Add the sugar-pectin mixture and return to a full rolling boil, stirring constantly for one minute. Remove the pot from the heat and discard the cinnamon stick and zest. Skim any foam from the surface of the jam with a cold metal spoon.
Ladle the hot jam into hot sterilized jars, leaving 1/4-inch headspace. If not preserving for long term storage, cover with a clean dish towel and let cool. Once cool, drizzle with a bit of calvados, screw the lids tight and refrigerate. If preserving, follow your usual directions of a boiling water bath.
