Apple & Cinnamon Jam Recipe
by The Undercover Food Critic
This apple and cinnamon jam recipe is a personal favourite of mine. I enjoy having this jam with savoury treats such as a smokey bacon sandwich or on the side of some french toast.
MethodStep 1:
The first step is to contend with the apples. Peel, wash, core, and chop them into about 1cm x 1cm pieces. Step 2: Throw the chunks into a cold saucepan, and mix in with the sugar, lemon juice, and cinnamon. Ignite those flames and bring to a boil. Once boiling, reduce to a simmer and smell the Christmassy aromas for 45 minutes. To check if the jam is ready, cool a plate and put a good spoonful of the jam onto it. If you hold the plate vertically, the jam should trickle down very slowly. You want a tortoise running down the plate, not a hare. |
Step 3:
Once ready, sterilise your jars for 10 minutes at 160 degrees in the oven. At the same time, the lids separate can be placed in boiling water for 2 minutes. After all the sterilisation is done, ladle the sugary delight into the jars and tighten the lid on relatively quickly to keep the bacteria away. Both the jars and the lids will be very hot, so make sure you use a cloth when holing them. Step 4: Now it’s time to seal them. There are many methods for this. I submerge the jars in cold water and bring it to boil for 10 minutes. Remove from the water, and they should be set in 24 hours, ready to be enjoyed. |
All photography by Beatricse Lazar (www.odiwophoto.com)
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