Preserving recipe
Apple and Cinnamon Jam
A simple sweet preserve made with apples, cinnamon and lemon. Especially good on bread, porridge, pancakes or as a filling for pastries.
35 min.
20 min.
-
8
Easy
Ingredients
- 2 kg apples, weighed after peeling and coring
- 1 kg 2:1 jam sugar
- 120 ml lemon juice
- 2 tsp cinnamon
- 150 ml water or apple juice
Method
2. Dice the apples finely.
3. Put the apples with the water or apple juice into a large pan and simmer for 5 to 8 minutes until soft.
4. Blend roughly or finely, as preferred.
5. Stir in the lemon juice, cinnamon and jam sugar.
6. Bring to the boil while stirring.
7. Boil rapidly for at least 4 minutes.
8. Do a setting test.
9. Fill the hot jam into clean jars and close immediately.
10. Process the sealed jars for 10 minutes in a boiling water bath.
11. Leave to cool and label.
Storage
Store in a cool, dark and dry place. After opening, keep in the fridge and use a clean spoon.
Shelf life
Unopened, keeps for about 9 to 12 months.
Safety note
Do not omit the lemon juice, as it supports flavour and shelf life. Do not add butter, milk, cream or starch. Do not use if there is mould, a fermented smell, strong pressure in the jar or a leaking lid.