Lemon-apple jam

Ingredients for 8 servings:

• 2 kg lemon(s), peel and juice
• 500 g apples
• 1.33 packs of gelling sugar 2:1
• 1 cinnamon stick(s)
• 50 ml Limoncello

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 5 minutes; Total time approx. 2 hours 50 minutes

simple, quick and fruity

Wash the lemons thoroughly, zest, and juice them. This yields approximately 900 ml of juice. Peel and finely chop the apples, ideally using a Tupperware Quickchef or a similar appliance. Combine the juice, apples, zest, cinnamon stick, and preserving sugar in a saucepan and bring to a boil. Let the jam simmer for 3 minutes, then reduce the heat, stir in the limoncello, and finally fill the jam into jars. I always use 212 ml jars, as this allows for more variety in the different jams. The jam cooks quickly, doesn’t have any coarse, sometimes bitter pieces, and tastes fruity.