Helly everybody, I am finally back!
Well, if you didn’t feel my absence, I hope you were at least looking forward to try my new recipes..I was surely looking forward to prepare and present this easy but astonishing recipe!
I have some big news:first of all, we left our cozy, lovely and tiny house in Bologna to move to..Bolzano!
The reason why is the second big news: I found a new job here which looks promising and exciting, so we decided to leave Bologna after almost ten years…
Bolzano is my native town, is a tiny, cozy and beautiful city up in the North of Italy, surrounded by the Alps, specifically Dolomites. Half of the population here talks Italian, and the other half is German speaking. Everything here is neat and organized, which is an aspect that probably set the town more like an Austrian city, rather than an Italian one. By the way, one of the typical products from here are apples, besides wine and other wonderful culinary products.
Today, in Bolzano, it was definitely raining cats and dogs, that’s why I decided to propose you a delicious way to store this wonderful fruit now, when it is at its best. I called it “strudel” jam because the flavour is very similar to the famous pie from South Tyrol (ok, recipe soon..)
2kg apples (typical from Bolzano are Golden Delicius)
a bit of water if needed
juice of one lemon
some tablespoons of sugar (Golden is an already sweet apple and do not require extra sugar)
1 teaspoons of cinnamon
1 tablespoon of pine nuts
a fistful of raisins
Put clean jars and new lids in a saucepan with water and boil at least 10 minutes to sterilize them. Leave them into the pan until water is cold again, then let dry and start preparing the jam.
Peel and finely dice the apples and sprinkle with lemon juice.
In a high-sided saucepan combine apples with lemon and sugar and stir well, paying attention that the apples don’t adhere to the pan. Just in case add a glass of water and cook slowly. Cook the jam for around 60 minutes adding a bit of water if needed. By cooking it for so long and thanks to the natural property of apples, you do not need to add jelling agents, because apples naturally contains pectin.
Remove from heat, add cinnamon, pine nuts and raisins and fill the jars to within 1cm to the top. Close with lids, after cleaning rims from the jam. Put the jars upside down thus creating a natural vacuum and leave it until cool.
To appreciate the flavour at its best, you should leave the jars a couple of months in a cool and dark place, but in our house it never lasted that time…
You can use it to fill a pie, you can taste it with biscuits and tea, but most of the friend who received the jars as a Christmas present told me, they used to gobbled up without anything, just filling the spoon
…and to fight a heavy sky, a 24h of pouring rain and blue mood: try the jam while you listen to Big Jumps -Emiliana Torrini (“Me and Armini” album released in 2008).
oh..my new job won’t start until November, that’s why I’ll leave soon for my last week of holiday as an unemployed..where? guess..it’s not difficult, it’s my second home by now…and I’ll come back with funny anectodes and new regional recipes.