Whole apple jam with lemon juice and cinnamon

Wash the crab apples thoroughly and dry them on a kitchen towel. Trim the joint where the stem meets the hard part. Prick the ends with a toothpick. Dip them in boiling water, boil for 1 minute, and remove with a slotted spoon.

Now pour cold water over them to seal the result. Leave them for 2 hours to allow the apples to rest and absorb moisture. If some apples burst, don't worry. This could be because they were previously damaged. Don't throw them away; simply use them with the rest to make jam.

Cook the sugar and water syrup over medium heat for 2 minutes, once the sugar has completely dissolved and the sugar has come to a boil. Drain the water from the apples and pour the syrup over them. Let them sit for 8-12 hours under a weight, or periodically step up and dip the apples that float to the top into the syrup.

On the second day, pour the paradise apples back into the saucepan and bring to a simmer over low heat to ensure even heating. Simmer for 10 minutes from the moment they start boiling. Add the cinnamon sticks.

Pour the apples back into the glass container, cover with a weight and leave to infuse for 10 hours.

Return the apples to the pan and simmer over low heat for 10 minutes from the moment they come to a boil. Remove the cinnamon stick and add lemon juice. The citrus dressing prevents sugar crystals from forming and ensures the winter preserves last as long as possible.