Apple jam with walnuts and cinnamon
The spicy, nutty aftertaste of apple jam is a gourmet delight. The preserves are very unique. So try making a small batch first. Once you've gotten a taste for the combination of walnuts and apples, you can make more jars for the winter.
- Proteins: 1.2 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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Apples500 G
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Sugar400 G
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Walnuts15 G
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Cinnamon2 G
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Water50 ml
Cut the washed and cored apples into wedges. Place them in a saucepan in 2-4 cm thick layers and sprinkle with sugar. Pour water around the edge of the saucepan until it reaches the bottom.
Heat over low heat until the sugar dissolves and the apples release their juices. Bring to a boil, turn off the heat, and let sit for 8-12 hours.
In the morning, return the pan to medium-low heat, bring to a boil, and simmer for 10 minutes, maintaining a gentle simmer. Let it cool and soak in the syrup for 4-6 hours.
In the evening, bring the jam to a boil and cook for about 10-15 minutes, gently pressing and lowering them down.
Chop the nut kernels with a large sharp knife and mix with cinnamon so that it evenly coats each piece.
Add the mixture to the jam 5 minutes before the end of cooking. Stir gently.
The apple and walnut jam is ready. Pour into prepared jars and seal for the winter.
- 40 min
- 245 kcal
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- 30 min
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