Sous Vide Apple Pie Jam
Sous vide cooking is trending in the cooking world and we see why - this jam is decadent, moist, and full of flavor! Once you start cooking the sous vide way, you’ll not want to go back to regular cooking! Jump to recipe
Sous vide means “under vacuum” in French, and refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath. Sous vide not only locks in all the flavor while cooking, it also results in less dry or overcooked food! To complete this recipe, you will need 3 things:
A sous vide precision cooking device - we recommend Vesta Precision!
Packaging for your food, like resealable bags or canning jars
A container to hold the water
Once you have all that, you are good to go, and ready to experiment with all sorts of food made sous vide!
Sous Vide Apple Pie Jam by Vesta Precision
Servings: 8 | Prep Time: 20 Minutes | Cook Time: 90 Minutes
2 cups (1 Large Apple), peeled, cored, & diced (Use Granny Smith for extra tartness)
¼ tsp Ceylon Ground Cinnamon
¼ tsp Nutmeg
1/8 tsp Ginger, grated
1 cup Brown Sugar, packed
1 Cup Brown Sugar, packed
1/3 tsp Butter, salted
3 tbsp Powdered Pectin
3 Tbsp Powdered Pectin
1 cup Organic Honey
Apple Pie Jam Topper (Optional)
1 Cup Raw Almonds, crushed
1 Cup Raw Pecans, crushed
½ Cup Organic Honey
Sprinkle of Ground Ceylon Cinnamon
Sprinkle of Nutmeg
¼ tsp Sea Salt
1/3 tsp Butter
Preheat water bath to 180 degrees F
Place all ingredients (except topping ingredients), into a large bowl and mix all ingredients together.
Place mixed ingredients into 1 (1 gallon) vacuum pouch. Use the Vesta Precision Vac 'n Seal to remove as much air as possible and vacuum seal.
Submerge the pouches completely in the water for 90 minutes until apples have softened
Remove from water bath. (Be careful! Bags will be hot)
Carefully transfer all ingredients into glass jar and seal tightly. Allow to completely cool down.
Once completely cooled down, place sealed jar into refrigerator for 24 hours.
Enjoy with your favorite toast or ice cream!
This recipe is courtesy of Vesta Precision. See original recipe here