Canning recipe
Apple Cinnamon Jam
A simple sweet preserve made with apples, cinnamon, and lemon. Especially good on bread, oatmeal, 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
Preparation
2. Dice the apples into small pieces.
3. Put the apples with the water or apple juice into a large pot and simmer for 5 to 8 minutes until soft.
4. Blend coarsely or finely, as desired.
5. Stir in the lemon juice, cinnamon, and jam sugar.
6. Bring to a boil while stirring.
7. Boil hard for at least 4 minutes.
8. Do a gel 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. Let cool and label.
Storage
Store in a cool, dark, dry place. After opening, keep refrigerated and use a clean spoon.
Shelf life
Unopened, keeps for about 9 to 12 months.
Safety note
Do not omit the lemon juice because it supports flavor and shelf life. Do not add butter, milk, cream, or starch. Do not use if there is mold, a fermented smell, strong pressure in the jar, or a leaking lid.