Apple jam

Ingredients for 1 servings:

• 1.15 kg sugar
• 1 pack of Gelfix 1:1
• 1 kg apples, peeled and weighed
• 100 g lemon juice, freshly squeezed
• 100 g raisins, if you like, you can soak them in 100 g rum or apple juice the day before
• 2 tsp, smothered cinnamon

Instructions

Working time approx. 45 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 9 minutes; Total time approx. 1 hour 4 minutes

with raisins and cinnamon

First, place a small plate in the refrigerator for the set test. Pour the lemon juice into a bowl, peel the apples, cut them into small pieces, and add them to the bowl with the lemon juice to prevent the apples from browning. In a saucepan, mix the gel-fix with 150g of sugar and add the finely chopped apples. Simmer everything over low heat for 5 minutes until soft. If you like, you can puree the apple mixture now. Then add the raisins (without apple juice or rum) and the cinnamon. Add 1kg of sugar and let everything boil briskly for 4 minutes. Do a set test on the cold plate. When the mixture is firm, pour it into jars while still hot and seal them. Turn the jars upside down for 10 minutes. I got 7 jars of 212ml each. Note: Apples contain a lot of pectin and therefore set very well. This is why I get exactly the right amount of fruit and lemon juice for the jam to have a nice consistency.