Apple jam with cinnamon

Name: Apple jam with cinnamon
Ingredients: 1800 g of peeled apples; 300 ml of water; 800 g of sugar; 1 teaspoon of ground cinnamon; 3 aspirin.

Conserve - Apple jam with cinnamon by Gianina B. - Recipia

Apple cinnamon jam is an excellent choice for those who want to bring a touch of flavor and health into the kitchen. This simple and quick jam recipe not only combines the sweet aroma of apples with the warm note of cinnamon but can also be used as an ingredient in various pastries or as a topping for pancakes and yogurt. Let's discover together how to prepare this delicacy. Preparation time: 20 minutes Cooking time: 40 minutes Total: 1 hour Servings: 4 jars of 250 ml Ingredients: - 1 kg apples (choose sweet apples like Golden Delicious or Idared) - 400 g sugar (you can adjust the amount according to the sweetness of the apples) - 1 teaspoon ground cinnamon (or more, to taste) - 1 lemon (the juicy lemon will add a fresh taste and prevent the apples from browning) - 1 packet of vanilla sugar (optional, but recommended for extra flavor) Instructions: 1. Wash the apples: Start by peeling the apples. If you prefer, you can leave the skin on for added texture. Remove the seeds and cut the apples into small cubes, about 1-2 cm. This will help the apples cook evenly. 2. Squeeze the lemon: In a small bowl, squeeze the juice from the lemon. This will not only add a note of freshness but will also prevent the apples from turning yellow. Add the apple cubes to the bowl with lemon juice and mix gently. 3. Prepare the jam: In a large pot, add the apples with the lemon juice and sugar. Mix well and let the mixture sit for 10 minutes, so the apples begin to release their juice. 4. Boil: Place the pot over medium heat and bring the mixture to a boil. Reduce the heat to low and add the cinnamon and vanilla sugar, if you choose to use it. Simmer on low for about 30-35 minutes, stirring occasionally, until the apples are soft and the mixture thickens. If you want a smoother texture, you can use an immersion blender to puree the mixture. 5. Test the consistency: To check if the jam is ready, place a spoonful of the mixture on a cold plate. Let it cool for a few seconds, then tilt the plate. If the jam does not run, it is ready! 6. Bottling: Sterilize the jars and lids by boiling them in water for 10 minutes. Fill the jars with hot jam, leaving a small space at the top, then seal them tightly. Let them cool completely at room temperature. 7. Serving and variations: Apple cinnamon jam can be served simply on a slice of toasted bread or as a filling for pastries. You can also experiment by adding chopped nuts or raisins to the mixture, providing an interesting texture and a more complex flavor. Useful tips: - Choose fresh, ripe apples for the best results. - If you want a spicier jam, add a pinch of nutmeg or ground ginger. - The jam keeps well at room temperature, but if you want to store it longer, keep it in the fridge. This apple cinnamon jam recipe is not only delicious but also healthy, making it a perfect choice for a quick dessert or a versatile ingredient in various dishes. Enjoy every spoonful!

Preparation

I peeled the apples and cut the flesh into very, very thin slices. I placed the apples in a pot with 300 ml of water. After boiling for 5 minutes, I stirred them by rotating the pot as you would for stuffed cabbage and put the lid on. I mixed them with a wooden spoon and covered them again. After another 15 minutes, I stirred again; I added the sugar and mixed well. After boiling for 5 minutes, I added cinnamon and boiled for another 5 minutes with the cinnamon. I added the crushed aspirin, let it cook for about 5 more minutes, and then turned off the heat. I ended up with about 2.2 liters of apple jam, which is 5 jars. You can serve the apple jam with cinnamon as is on bread or biscuits, or use it for creams and cakes.

Apple jam with cinnamon

Preparation

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