Paradise apple jam with spices

Cut large chunks from washed apples, leaving the cores with a small portion of the pulp. Don't throw away the trimmed cores. Sprinkle the apple pulp with sugar and mix with a large spoon. Refrigerate, covered, overnight to allow the apple halves to release their juices. This way, you won't need to add water.

Place the pan on the stove and heat the crab apples over low heat until the sugar is completely dissolved. Then bring to a boil, remove from the heat, cover, and let cool. This prevents the crab apples from spoiling the flavor while still ensuring they cook thoroughly.

Add a little juice from the apples to the cores, put on medium heat and cook for about 5 minutes.

We press the cores through a sieve and add them to the already cold jam. This will enrich the resulting puree with a luxurious aroma and eliminate the need for adding Zhelfix. After all, it's in the core that most of the pectin accumulates.

Break the cinnamon stick in half and add it to the pan. Next, add the ground cardamom, nutmeg, and cloves. Stir and cook for 2 minutes from the moment it boils.

Remove the cloves and cinnamon to a plate and puree with an immersion blender until smooth and homogeneous. Simmer for about 3 minutes.