Best Iraqi Apple Preserve Recipes

IRAQI APPLE PRESERVE

Steps:

• Peel, cut in half and core the apples and drop them in a bowl of water with 3/4 of the lemon juice to prevent them from browning.
• Make a syrup by boiling the sugar and water with the remaining lemon juice, uncovered, for 10-15 minutes, or until very thick.
• Drain the apples and drop them into the syrup.
• Simmer for 20-30 minutes, or until tender and the syrup has become thick again.
• Add the rose water and cook, stirring, for a moment more.
• Lift out the apples and place them in a serving bowl or in jars. Pour the syrup over the apples.

APPLE PRESERVES WITH CARDAMOM

Steps:

• Place apples in a medium heavy pan and sprinkle with 2 tablespoons water, plus other remaining ingredients. Bring to a slow simmer for about a half-hour or until apples are soft.
• Remove from heat and cover pan for 20 minutes. Serve immediately or transfer to a jar with a lid. Refrigerated, apples will keep for at least a week.

APPLE PRESERVES

Steps:

• In an 8-quart pot, combine apples, apple juice, lemon juice, and butter.
• Over medium heat, bring the apple mixture to a boil; decrease heat and simmer, covered, until the apples are tender, about 8-10 minutes.
• Remove the cover; add in sugar, 1 cup at a time, stirring gently between each addition.
• Heat, stirring occasionally, until the sugar is completely dissolved.
• Increase heat to medium-high and bring mixture to a full rolling boil, stirring constantly.
• Stir in all the pectin; return to a full boil, stirring constantly.
• Boil, stirring constantly, 1minute.
• Remove pan from heat; skim off any foam.
• Gently stir in the nutmeg and cinnamon until combined.
• To prevent floating fruit, allow the preserves to cool 5 minutes before filling the jars.
• Gently stir the preserves to distribute the fruit.
• Ladle the preserves into hot sterilized jars, leaving ¼ inch headspace.
• Wipe the jar rims and threads with a clean, damp cloth.
• Cover hot lids and apply screw rings.
• Process half-pint jars in a 200° F water bath for 10 minutes; pint jars for 15 minutes.

APPLE JAM (APPLE PIE IN A JAR)

Steps:

• Combine apples, white sugar, light brown sugar, lemon juice, lemon zest, cinnamon, nutmeg, cloves, and allspice in a pot; bring to a rolling boil. Cook at a boil, stirring occasionally, until fruit is soft and jam gelling point (220 degrees F (104 degrees C) is reached, at least 45 minutes. Put a small amount of jam on a cold plate; freeze for several minutes. If the mixture is gelled, it is ready to process in a canner.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apple jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

APPLE PRESERVES

Steps:

• Wash, core, and peel the apples; cut them into eighths.
• You should have about 2 pounds of chopped apples.
• Combine the water and sugar in a large saucepan; bring to a boil.
• Boil for 2 1/2-3 minutes; set aside to cool.
• Stir the apples and lemon juice into the cooled syrup; bring to a boil again and cook gently until the apples are clear and transparent.
• You want to keep the apples in tact, so cook gently and shake the pan instead of stirring.
• Remove pan from heat and using a sterilized, slotted spoon, transfer the apples to hot,sterilized jars; make sure to leave a 1/2" headspace.
• Bring the syrup back to a boil and cook almost to the jellying point, 118*-120*F.
• Spoon the syrup over the apples, leaving 1/2" headspace.
• Allow the preserves to cool, then cover and refrigerate.
• They will keep indefinitely.