Best 6 Iraqi Apple Preserve Recipes

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.

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

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.

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.

TURKISH PEPPERY BULGUR SALAD (KISIR)

Steps:

• Put the bulgur into a bowl, pour the boiling water over it, stir and leave for 15-20 minutes until the grain is tender. Don't be tempted to add more water since the juice from the lemons and tomatoes will soften it further.
• Add the tomato paste, lemon juice and oil, the chilli, and some salt, and mix thoroughly. Trim the green tops off the spring onions, then slice them finely. Add them and the diced tomatoes to the bulgur mixture, together with the parsley and mint, and mix well.
• Serve with the small lettuce leaves stuck around the edges of the salad. Another way is to roll the bulgur mixture into balls the size of a small egg and to place each one in the hollow of a lettuce leaf.

APPLE PIE PRESERVES

Steps:

• Combine water and lemon juice in heavy medium saucepan.
• Add apples and stir to coat with liquid.
• Cover pan and bring to boil.
• Reduce heat and simmer mixture for 3 minutes.
• Mix sugar, Calvados and spices into apple mixture.
• Bring to boil over medium heat, stirring until sugar dissolves.
• Reduce heat and simmer about 45 minutes, stirring occasionally.
• Check the preserves at this point.
• Drop 1 tbsp of preserves onto a chilled saucer and put in freezer.
• If preserve wrinkles when pushed after 2 minutes of cooling, then it's done.
• Spoon hot preserves into hot, sterilized jars and wipe rim clean.
• Seal tightly.
• Cool.
• Refrigerate up to 3 months.