Apple – cinnamon – jam

Ingredients for 1 servings:

• 1 ½ kg apples, prepared and weighed
• 500 g gelling sugar 3:1
• some water or apple juice
• 2 tsp cinnamon powder

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

pleasantly fruity; delicious not only in winter

Don’t panic about the time constraints! Peeling the apples is the biggest time-consuming part. Boskoop or Elstar apples are best for this recipe. First, peel and core the apples. Then cut them into small pieces, weigh out 1.5 kg, and place them in a very large, tall pot. Add a little water or apple juice to prevent them from burning. Bring to a boil and cook until the apples are soft and falling apart (about 10 minutes). Important: Stir the apples continuously throughout the process, occasionally adding a small splash of water, as there is a high risk of burning! Remove the pot from the heat and puree the soft-cooked apples with either a potato masher or an immersion blender. You can decide how many small pieces of apple you want to leave behind, depending on your preference. After pureeing, add the gelling sugar and stir well with a wooden spoon. Bring back to a boil and simmer for 3 minutes, stirring constantly. Remove the jam from the stove and season with cinnamon. Cover the pot with a lid to prevent the jam from cooling before filling. Prepare the jam jars: Bring water to a boil in a pot, then turn off the stove. First, place the screw-top lids in the hot water and sterilize for 1-2 minutes. Then remove the lids and do the same with the jars. This is very important to kill germs. Fill the jars to the brim with jam, fit the lids on, and screw them on tightly. Immediately place the jam jars on their lids for 5 minutes. Then turn them upside down and let them cool.