Delicious Apple Jam with a Hint of Cinnamon
Transforming Mushy Apples into Delicious Apple Jam
Don’t let those mushy, flavorless apples go to waste! This recipe transforms them into a delightful apple jam. Infused with fragrant cinnamon, this jam is perfect for spreading on toast or topping your yogurt. It’s an easy way to give old apples a new life.
Apple Jam Ingredients- 477g apples (peeled, cored, and weighed)
- 240g Xylose sugar
- 2 Tbsp store-bought lemon juice (or fresh lemon juice)
- 1 tsp cinnamon powder
- 1 pinch of salt
Cooking Instructions
Step 1
First, prepare all the ingredients needed for making apple jam. Wash the apples thoroughly under running water.
Step 2
Remove the core from the prepared apples. You can peel the apples or leave the skin on, depending on your preference – leaving the skin on can result in a healthier jam. Finely dice the apples into small, uniform pieces (about 0.5cm). Dicing by hand rather than using a blender will give the jam a better texture.
Step 3
Add the 240g of Xylose sugar to the finely diced apples and sprinkle it evenly.
Step 4
Gently mix the apples and sugar together by hand. This helps the sugar draw out moisture from the apples, aiding in the natural cooking process.
Step 5
Place the apple and sugar mixture in a pot and begin to cook over high heat. Once the apples release their juices and start to bubble, reduce the heat to medium. Continuously stir with a spatula as the liquid evaporates and the mixture thickens. Be careful to prevent it from burning.
Step 6
When the liquid from the apples has reduced and the mixture looks somewhat thick, add 2 tablespoons of lemon juice. Reduce the heat to low at this stage. Lemon juice helps to brighten the color of the jam and adds a refreshing tang.
Step 7
Next, add a pinch of salt. Salt helps to enhance the sweetness of the apple jam.
Step 8
Continue to cook over low heat, stirring constantly, until the jam reaches your desired consistency. The jam is ready when it’s thick and jammy, slowly drizzling off a spatula. Remember, the jam will thicken further as it cools, so it’s best to turn off the heat when it’s slightly looser than your final desired consistency. Once cooled, store the apple jam in sterilized glass jars in the refrigerator and enjoy!
