The cinnamon and ginger lift the sweet and sour apple.
Have loads of green apples? Tart ones? Make this easy apple jam, it is a cinnamon-spiced, small-batch recipe with simple steps.
The apple jam has such a refreshing aroma, it made it difficult for me to shoot photos without eating it.
Add sugar, cinnamon stick, and ginger. You can add more spices too for a spiced jam. The amount of sugar used depends on your taste preference.
Cover the pot and cook for 15 minutes on medium-low heat until apples turn translucent.
At this stage either mash for a pulpy jam.
For a smooth jam use an immersion blender. I prefer mashing jam. Then blitz with an immersion blender 2-3 times for a semi-smooth consistency, like in the jam photo.
Cook the jam over low heat for about 20 minutes. Stir occasionally. Jam is near to its setting point when you draw a line using a spatula and it stays.
Place a large drop of hot jam on a cold freezer plate and let it cool for 30 seconds. The drop will hold its shape without spreading. You shouldn't see any water separating around the drop.
Fill clean and dry jars with hot apple jam. Place the lids on the jars and turn them upside down to prevent condensation and create a vacuum.
Let the jam cool and set for 24 hours then put it in the fridge. You can use this recipe for canning as well. Just follow the sterilisation and canning steps.
By Mariam Sodawater