Amber Apple Jam

⏳ Time

3 hours

🥕 Ingredients

🍽️ Servings

Description

A jam that combines the main aromas of winter — apple, cinnamon, and vanilla. If you use Granny Smith apples, you'll have plenty of juiciness.

Ingredients

Apple - 4 lbs
Sugar - 2 lbs
Ground Cinnamon - to taste
Vanilla salt - to taste
Cinnamon - to taste

Step by Step guide

Step 1

Wash half of the apples thoroughly, cut them into medium-sized wedges, place them in a large pot, cover with water so that they are fully submerged, and cook over medium heat for 15–20 minutes until softened.

Step 2

Then, separate the resulting juice from the apples and strain it.

Step 3

Dissolve all the sugar in the juice and simmer the syrup over low heat for about 30 minutes (watch the consistency: the syrup should become slightly sticky, but do not overcook it, or it will turn into a sticky mass, which is not characteristic of jam). Use the cooked apples for puree or baking.

Step 4

When the syrup is ready, peel the remaining apples, grate them on a coarse grater, and add them to the syrup (it’s better not to grate the apples too early, or they will oxidize, release juice, and your jam will not be as amber-golden). Cook for 20 minutes from the moment it boils over medium heat, avoiding a vigorous boil. The grated apples will gradually fill the volume of the syrup. There should not be much free liquid; if there is still some left, add more apples.

Step 5

The finished jam will be thick, golden-orange in color, with transparent, soft apples. At the end, you can add cinnamon or crushed almonds, vanilla, and mix. Pour the hot jam into clean, hot jars and seal with metal lids (if for winter) or let cool, cover with regular lids, and store in the refrigerator.