Improved Apple Jam
6 servings
70 minutes
Apple jam is a traditional treat of Russian cuisine filled with the warm aroma of cinnamon and the light tartness of fresh apples. It has been made since ancient times in autumn when the apple harvest reaches its peak. This jam has a rich, velvety taste and pairs wonderfully with toast, pancakes, or baked goods. Its thick consistency is achieved through careful evaporation, revealing the full depth of the fruity aroma. Cinnamon adds a hint of spice, making the flavor more expressive and cozy. It is perfect for long storage, especially in airtight jars, preserving its freshness and richness throughout the winter months.
1
Wash the apples, peel them, and grate them on a medium grater.
- Sour apples: 1.25 kg
2
Bring the obtained puree to a boil, add half of the sugar, mix, and add cinnamon.
- Sugar: 1 kg
- Cinnamon: 2 pieces
3
Bring to a boil and stir in the remaining sugar.
- Sugar: 1 kg
4
Bring to a boil again and simmer over medium heat until a thick mass forms. You can check this by running a spatula over the surface: if the groove does not disappear, the jam is ready.
5
Place in sterilized containers. For long-term storage, it's better to can in jars.
