Apple jam with cinnamon and lemon
This apple jam with lemon and cinnamon recipe turns out very thick, delicate, and delicious. The apple pieces don't turn into a puree, but remain intact thanks to the minimal cooking time. The result is something between jam and preserves.
- Proteins: 0.3 g
- Fats: 0.3 g
- Carbohydrates: 30.7 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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Apples1 kg
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Sugar500 G
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Lemon zest1 tbsp
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Cinnamon1 tsp
Wash the apples, cut them in half, remove the core, and cut into quarters. To make the jam fluffier, peel the apples.
Divide the apples into two parts: cut one into pieces, and grind the other in a blender until puree is obtained.
Place the resulting puree in a saucepan, add sugar, stir, and bring to a boil. Add the zest of 1 lemon and simmer for 5 minutes.
Add diced apples and ground cinnamon, mix.
Cook for 15 minutes from the moment it boils over medium heat, stirring frequently to prevent the jam from splashing.
While hot, pour the jam into sterilized jars and seal with lids. Turn the jars upside down for about 5 minutes, then store.
The apple jam with cinnamon and lemon zest is ready. After cooling, it will thicken and can be stored at room temperature throughout the cold season.
- 1 hour 50 minutes
- 0 kcal
- 309
- 45 min
- 96 kcal
- 315
- 10 min
- 112.6 kcal
- 742
- 50 min
- 0 kcal
- 469
- 20 min
- 0 kcal
- 295
- 45 min
- 181.4 kcal
- 441
- 1 hour 15 minutes
- 0 kcal
- 338
- 50 min
- 233.4 kcal
- 503