"Kusina" = Kitchen; "Manang" = older sister

A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!

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Sunday, February 26, 2012

Apple Maple Jam

Apple-Maple Jam

Dedicated to Ella T. W...

I got the recipe from here back when it was still recipezaar. Wish I had this in mind during fall when apples were cheaper and fresher! Hubby says it's like having apple pie on a toast. We can easily eat up a jar in a week.

6 -7 lbs chopped peeled and cored apples (I used McIntosh) equivalent to 3 quarts
6 cups white sugar
1 teaspoon cinnamon
½ teaspoon allspice
½ teaspoon nutmeg
¼ teaspoon ground cloves
1 cup pure maple syrup


Sterilize your jars for at least 10 minutes at 180ºF and pour boiling water to the caps. Keep caps warm until ready to use.

In a large saucepan combine all the ingredients. 

Bring slowly to a boil over medium high heat. 

Stirring constantly bring heat up to high and rapidly bring mixture to gelling point. 

Remove from heat. 

Skim Foam (I skipped this part). 

Ladle hot jam into hot sterile jars leaving 1/8 inch head space. 

Adjust hot caps and invert jars for about 5 minutes before standing them upright. 

I made more than 8 pints with this recipe. 

If you are unsure of the sterility of your jars and caps, process in boiling water canner for 10 minutes. 

This is very good on toast or pancakes.

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