Whole apple jam with cinnamon
Firm on the outside and soft and honeyed on the inside, these apples will captivate anyone who tries them for the first time. And thanks to the addition of citric acid and cinnamon, the syrup we'll cook the apples in will be just the right amount of sweet, with a slight tartness and a pleasant aftertaste.
- Proteins: 0 g
- Fats: 0 g
- Carbohydrates: 0 g
- Total time:
- Time in the kitchen:
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Complexity:
It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
- Number of servings: 1
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Ranetki1 kg
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Sugar800 G
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Water250 ml
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Citric acid2 G
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Cinnamon5 G
Trim the stems from the washed apples and poke holes with a knife to allow the syrup to penetrate. Place the sugar in a large saucepan and add water. Bring the syrup to a boil over medium heat. Stir until all the grains are dissolved, then bring to a boil for about 2 minutes, adding citric acid. Pour the still-bubbling syrup over the apples, removing it from the stove.
Cover with a weight and leave to cool and soak for 6 hours. Don't cook immediately, otherwise the skins of the paradise apples will burst and they will fall apart.
Place the saucepan over medium heat and simmer for 5 minutes. Scoop up some syrup and pour it over the apples to warm them up. Let the mixture sit overnight.
Boil the apples over medium heat for 5 minutes and finally add the cinnamon. Don't stir, just let them simmer to distribute the spice evenly. Let the jam sit for 5 hours, then boil for another 5 minutes.
The whole apple cinnamon jam is ready. Place them in sterilized jars, then pour in syrup and seal with regular or screw-on lids.
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