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Photo credit: © Eatwell101.com Did you know that Leonardo Da Vinci was also interested by kitchen? According to Dave Dewitt in his Da Vinci’s Kitchen: A Secret History of Italian Cuisine
Photo credit: © Eatwell101.com, Da Vinci was not only a multidisciplinary inventor and artist, but also an extravagant cook.
This jam recipe was taken years ago in an old scrapped magazine, mentioning it was adapted from one of Da Vinci’s recipe… So let the lights of Renaissance times combine with the magic of Christmas to guide our hands though this delicious experiment!
This surprizing jam is made from apples, oranges and chocolate at the end of the year, and can be offered for Christmas to your loved ones. The proportions are well balanced and we easily find the flavors of apple, orange and chocolate. The texture and flavors are excellent and all your loved ones will die for it!
Ingredients list for Chocolate Apple Jam
For 1 kg of jam:
- 2 oranges
- 1 3/4 lbs (750 g) of Granny Smith apples
- 2 cups (½ liter) of orange juice
- 4 cups (750 g ) of granulated sugar
- 9 ounces (250 g) “special cooking” dark chocolate
- Juice of 1 lemon
Cooking instructions
Wash and dry the oranges. Cut them into 4 wedges without peeling, then chop to make sticks. Peel and cut apples into quarters.
In a pot of boiling water, cook the apples over medium heat for 20 to 25 minutes. They must be cooked immediately. Drain well and retrieve the pieces. Mash the cooked apple just like you would do it for your usual homemade mashed potatoes.
Mix the mashed apples with orange juice, the sour and orange pieces. Cook over medium heat for 20 minutes, stirring regularly. Remove from heat after cooking. Stir in lemon juice and the chocolate. Melt and mix. Giving a tour of blender. Put in sterilized jars.
Tip:
Use pots and lids of jam trade. Fill and close the jars and turn the pot until the jam is cool. The pots are now well sealed.
My advice:
Use untreated oranges since the skin is in marmalade.
If you like the pieces in the jam, it is needless to use the blender.
