Apple Cinnamon Jam—a recipe for the topping and filling with step-by-step photos

Apple jam with cinnamon turns out incredibly aromatic and delicate. You'll need to partially blend the fruit pieces to make the dessert more jelly-like. However, don't blend them completely, otherwise you'll end up with jam instead of preserves.

Nutritional value per serving

0 kcal

Proteins: 0 g
Fats: 0 g
Carbohydrates: 0 g

*Nutritional value is calculated per 100g of ingredients

Total time: 40 min
Time in the kitchen: 20 min
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

Recipe with step-by-step photos

Apple jam with cinnamon

Ingredients

Servings

Apples

2 kg
Sugar

150 G
Water

150 ml
Cinnamon (ground)

1 tsp
Lemon juice

1 tsp

Preparation

Step 1

Peel and chop the washed apples. The remaining fruit weight will be about 1.5 kg, which is exactly what the recipe calls for. Dice the apples and place them in a saucepan. Add some water, about 50 ml, and check to see if the pieces release enough juice on their own, so no additional liquid is needed. As the apples boil, add a little more water. Cook for 20 minutes, stirring occasionally, from the moment they come to a boil.

Step 2

Blend the apples, but not completely, so that there are still some uncrushed pieces left.

Step 3

Return the pan to the stove and add sugar, cinnamon, and lemon juice. The lemon juice serves as a preservative and can be substituted with half the amount of citric acid. Stir gently and cook for about 5-10 minutes from the moment it boils, stirring occasionally to prevent the jam from splattering.

Step 4

Pour hot water into the bottom of the jars and heat them for 3 minutes on the usual setting. Pour the apple jam into the jars, seal with boiled lids, and leave until completely cool.

Any variety of apples will work for this recipe, but if they're too tart, add a little more sugar. You can adjust the amount of sweetener to taste, but don't add too much. Here, it's used sparingly so that the flavor of the fruit comes through, not the sugar.

There's no need to add any additional thickeners to jam, as apples naturally contain pectin. This is why it's common to add at least one apple to other sweet winter preserves.

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