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Apple Cinnamon Jam

0
940
Kitchen Russian
Calorie content 446 kcal
Portions 1 l.
Cooking time 1 d.
Proteins * 0.8 gr.
Fats * 0.8 gr.
Carbohydrates* 109.8 g
* per 100 gr. product
Apple Cinnamon Jam
Content

Thick and aromatic apple jam with cinnamon is a great treat that goes well with pancakes and pies. Making apple jam is very easy, and it cannot fail, since the recipe is extremely simple. Be sure to take note of this jam for a good apple harvest.

Ingredients

Cooking process

step 1 out of 11
Prepare apples and granulated sugar in advance and put them on the table so as not to forget anything.
step 2 out of 11
Wash the apples in running water and cut them into wedges, removing the core from each apple. Place the apples in a saucepan and add water to them, put the pan over the heat and cook until softened.
step 3 out of 11
Boil the apples until they are completely softened, so that the mixture in the pan looks like a thick, more or less homogeneous porridge. Add a little more water if necessary, but be sure to evaporate it.
step 4 out of 11
Leave the apples overnight in a saucepan at room temperature, covering the pan with cheesecloth. Then beat the apples with a blender or pass the mixture through a sieve twice.
step 5 out of 11
As a result, you should have a perfectly smooth applesauce.
step 6 out of 11
Add granulated sugar to the applesauce pot and return the pan to the heat, gradually heat the puree and stir.
step 7 out of 11
After the applesauce comes to a boil, simmer for about fifteen minutes, then remove the mixture from heat and let the puree sit for six hours.
step 8 out of 11
Pour cinnamon into the jam, mix well and return the pan to the fire. Bring the jam to a boil, stirring constantly.
step 9 out of 11
By the time the jam is already thick and completely ready, you must sterilize the jars and seaming caps.
step 10 out of 11
Distribute the finished jam over the jars and leave to cool completely in the room, covering the jars with gauze. When the top of the jam is covered with a crust, close the jars with the lids.
step 11 out of 11
You can store the jam in the refrigerator or cellar and eat it with any pastry - pancakes, pancakes, bread.

Bon Appetit!

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