Apple jam with cinnamon
5 (1 rate)
2
Portions
1 hours
Cooking timeAbout recipe
Personally, I associate apple jam with childhood. It should be thick, sweet and fragrant. My grandmother taught me how to do it. I'm excited to share the recipe! The process of making jam is not fast, but also uncomplicated. There are two important points here: adherence to a gram (namely, the calculation of sugar by the number of slices of apples) and aging. Considering these nuances and adhering to them, you will definitely like the result. You also need to pay attention to the fact that after closing the jam after it has cooled completely, it will not condense, and therefore there will be no more mold.
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Required ingredients::
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Apples1 kilogram (weight of peeled apples)
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Sugar700 grams
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Water1 glass
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Cinnamon1~1.5 teaspoons
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How to make
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1. Prepare the necessary ingredients.
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2. Wash the apples, cut into slices. Put in a non-stick saucepan. Pour water and put on the fire a little below medium. Stir occasionally.
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3. Boil the apple slices until tender. If your apples are not very juicy, you may need a little more than a glass of liquid. Each time you add water (no more than 0.5 cups at a time), boil the contents until the liquid has completely evaporated. The mass should resemble a thick semolina. After softening the slices, keep at room temperature for 6-8 hours.
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4. After standing, crush the mass with a blender or pierce twice through a meat grinder with a fine grate.
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5. The resulting puree must be homogeneous.
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6. Put sugar in a saucepan, stir and put over low heat. It is necessary to heat the mass gradually.
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7. As soon as the apple jam with sugar boils, heat for 15 minutes, stirring occasionally, not allowing the mass to burn. Remove from heat and hold for 6 hours. Then cook for another 10 minutes on minimal heat. Here the mass will already be thicker, so mixing should be constant. Remove from heat and hold for 6 hours.
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8. Before the last boiling, add cinnamon, stir, put on the fire and bring to a boil. Mix well and remove from the stove.
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9. Jam is ready to be laid out in jars. By this time, the jars should be clean and dry.
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10. Lay out in jars and leave to cool completely, without closing the lids! When the jam has cooled, and the top is covered with a film, you can close the lids.