John Myers
Apple-cinnamon-amaretto Jam
The perfect apple-cinnamon-amaretto jam recipe with a picture and simple step-by-step instructions.
- 1 piece Lemon
- 1,4 kg Apple pieces
- 1 Cup Water
- 2 teaspoon Cinnamon spice
- 50 ml Amaretto
- 500 g Preserving sugar 2: 1
- Squeeze the lemon, remove the stones and put the juice with the pulp in a large saucepan. Peel and core the apples and cut into 1-2 cm cubes. Immediately add to the saucepan and mix with the lemon juice. After all the apples have been processed, turn the hotplate on to medium level and add the cup of water so that the apples do not burn immediately. Put the lid on the saucepan and let it simmer, stirring occasionally. The apple pieces are slowly turning into an applesauce. Now the cinnamon spice can also be added. Finally add the amaretto and stir in the preserving sugar. Then let it boil for at least 3 minutes, stirring constantly. Immediately afterwards, the contents of the pot can be filled into freshly rinsed jam jars, which have previously been sterilized in the oven at approx. 100 ° C, and sealed. Please wear protective gloves and do not burn. Fill the jam jars as completely as possible, turn them upside down and let them cool. The jam can be stored for about 1 year.
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