Thick apple jam

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to cook thick apple jam? Prepare all the necessary ingredients. Take fresh, seasonal apples, preferably grown yourself, so that their skin is not covered with a layer of paraffin. I use regular white sugar, but you can also use cane sugar - it will give the finished jam a caramel aroma, or coconut sugar - it will give a corresponding coconut aroma.

2. STEP 2

   

   Peel the apples and cover with water.

3. STEP 3

   

   Bring to a boil and simmer over low heat for 30 minutes. Then throw away the skins and leave the water in which they were boiled.

4. STEP 4

   

   Cut the apple pulp into cubes, removing the seed capsule. Place the apples in the liquid in which the apple skins were cooked.

5. STEP 5

   

   Add sugar, cardamom.

6. STEP 6

   

   Cinnamon stick. Cinnamon and cardamom can be added whole or ground. But in the first case, do not forget to remove them from the jam at the end of cooking. Some other spices and seasonings would also be appropriate: vanilla, nutmeg, cloves - choose to your taste.

7. STEP 7

   

   Add the juice and zest of one lemon. To make the lemon release more juice, first scald it with boiling water.

8. STEP 8

   

   Place the jam on low heat and bring to a boil.

9. STEP 9

   

   And cook, stirring occasionally and skimming off the foam, for 1.5 hours.

10. STEP 10

    

    Sterilize the jars in any convenient way. I pour a little water into each jar and put it in the microwave for 5-7 minutes. But you can sterilize the jars in the oven at 100 degrees for about 30 minutes, or simply scald them or hold them over steam. Boil the lids for 5 minutes.

11. STEP 11

    

    Place the finished jam into jars (you can put it directly while it’s hot or let the jam cool), close the jars tightly with lids or roll them up.

12. STEP 12

    

    Bon appetit!