The old proverb “necessity is the mother of invention” proved itself true again today. There I was, poised with my tasty, toasted English muffin in one hand and nothing in the other. What’s a body to do when they discover they are completely out of their favorite jam or jelly?
In this case, I was missing my recent delicious find from IKEA, Sylt Flader & Apelsin, or orange and elderflower marmalade. I cast a forlorn look about and it appeared that any hope would rest in the fate of four fat Golden Delicious apples.
With that as my impetus, I pulled up an old Bon Appetit recipe and went to town. Here is the original recipe for Spiced Ginger-Apple Butter at Epicurious, with changes, including 4 Golden Delicious apples instead of 4 pounds of McIntosh.
By the way, in my wildest imagination, never would I think to combine A&W Cream Soda with apples. But what’s a person to do when making apple butter and they are out of apple cider?
Add another juice or liquid, of course. I suspect my weakness for cream soda comes from the vanilla addition. Turns out, the claims of aged vanilla proved positive; it delivered a “subtle, nuanced flavor” that complements the layers of ginger, lemon, and apples.
Gingered Apple Jam
Inspired by Bon Appetit, October 2000, via Epicurious
- 4 Golden Delicious apples, cored, peeled, chopped
- ½ cup cream soda or apple juice
- ½ cup brown sugar
- ½ tsp cinnamon
- 1 Tbsp freshly grated ginger
- 2 tsp lemon juice and 2 tsp lemon zest
- 1 tsp crystallized ginger, minced
- In small saucepot combine apples, liquid, sugar, cinnamon, ginger, lemon zest, lemon juice, and bring it to a boil. Simmer until the apple chunks begin to soften and lose their shape.
- Using an emersion blender or food processor, puree to break down into a jam, but leave some identifiable bits and pieces.
- Return to heat, add the candied ginger and simmer until thick and no pot liquid remains, 5 to minutes. Cool and store in refrigerator. Makes about 2 cups.