Homemade Apple Jam Bread Recipes

APPLE BREAD

Steps:

• Preheat oven to 350°. Line 2 greased 8x4-in. loaf pans with parchment; grease paper., Whisk together first 6 ingredients. In another bowl, whisk together eggs, oil and vanilla; add to flour mixture, stirring just until moistened (batter will be thick). Fold in apples and walnuts. , Transfer to prepared pans. Bake until a toothpick inserted in each center comes out clean, 50-55 minutes. Cool in pans 10 minutes before removing to wire racks to cool.Freeze option: Securely wrap cooled loaves in plastic and foil, then freeze. To use, thaw at room temperature.

APPLE BREAD

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Prepare 2 loaf pans (8 1/2x4 1/2-inch loaf pans) with cooking spray.
• Mix flour, baking soda, salt, walnuts, and apples in a large bowl. Whisk oil, sugar, eggs, and cinnamon together in a small bowl; add to flour mixture and mix until just moistened. Evenly divide mixture between prepared loaf pans.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

HOMEMADE APPLE JAM BREAD

Steps:

• In a mixing bowl combine flour, yeast, sugar, and salt. Mix for 1 minute. Next add water and half of the beaten egg. Mix. Add butter and mix until combined. Knead by hand until smooth and elastic, about 10 minutes.
• Cover the dough and let it rise in a warm place for about 30 minutes. After that, punch the dough down and make a large round ball and allow it to rise for 10 minutes longer.
• Now take out the dough ball and roll it out with a rolling pin until you have roughly a 12 x10 inch rectangle that is about 1/4 inch thick.
• Place the apple jam across the dough. I used homemade apple jam but store bought is fine. Spread it across the surface of the dough but leave about a 1 inch border around the entire rectangle - so the jam doesn't ooze out. Roll the dough up into a log. Cut the log into 7 equal slices using a sharp knife.
• Place the dough slices in a greased baking pan. I staggered them, placing the cut sides beside each other and shaped the dough into a wheat stalk shape. I've done this in the photo above.
• Allow to rise for 10 minutes. Next brush the remaining beaten egg over the top of the bread.
• Bake at 200 C for 20 minutes or until golden brown. Serve and enjoy.

APPLE JAM

Steps:

• Put a small plate in the freezer. Tip the chopped apple and caster sugar into a large saucepan along with 350ml of water and bring to a simmer, stirring to dissolve the sugar.
• Cook gently, stirring regularly, for 30 mins until the apples have collapsed.
• Stir in the lemon juice, add the cinnamon stick and simmer gently for another 2-3 mins until the mixture is thick and glossy.
• Remove the small plate from the freezer and drop a little of the mix onto it. Leave for a few seconds - it should be fairly firm. If it's still a little runny, put the pan back of the heat and simmer for another 10-15 mins. Put the plate back in the freezer and test again, it should now be ready.
• Divide between clean, sterilised jars and seal. Will keep for three months in a cool, dry place. Once opened, chill and use within one month.

APPLE & BLACKBERRY JAM

Steps:

• Put two small plates in the freezer ready to test the set of the jam. Put the apples in a heavy pan or preserving pan with the lemon juice and 250ml water. Bring up to the boil, then simmer for 5-8 mins until soft.
• Add the blackberries and sugar and stir to combine. Stir over a low heat until the sugar his dissolved, then turn the heat up to medium and simmer for 30-35 mins until the jam is at setting stage.
• To test the jam, take one of the plates out of the freezer and place a little bit of jam on it, if it sets and when you run your finger over it and it wrinkles, it means it's ready.
• Using a funnel, transfer the jam to a sterilised jar. Make sure you seal the lids once it's cold. Will keep in the fridge for six months in a sealed, sterilised jar.