Apple Cinnamon Jam

This homemade jam is free of preservatives and harmful food colours. It also provides the opportunity to control the ingredients’ quality and the amount of sugar in the jam.  Store the jam in sterilised bottles for later use. Don’t forget to add lemon juice. It is a natural preservative that helps in safe canning and prevents bacteria’s growth. Lemon juice also prevents sugar from crystallising.

1. Take a big bowl with water and add 1 tbsp of lemon juice to it. Wash, peel core and quarter the apples and add them to the lemon water.
2. Remove the apples from the water and discard the water. Now grate one apple and chop the other one into small pieces. You can use only grated apples or vice versa
3. Heat a pan, add apples and 1 cup of water. Let it cook on medium heat for 2-3 minutes, then reduce the heat to low. You can pressure cook the apples if you like the smooth texture of jam.
4. Add a cinnamon stick to the apples. Alternatively, you can also use cinnamon powder. Cook the apples on low heat until cooked well. Stir occasionally and keep checking in intervals.
5. Next, add sugar and lemon juice. Mix it well with apples. Stir continuously and carefully mash the apples with a spatula.
6. Cook this mixture on medium-high heat until the mixture thickens and it attains a jam-like consistency. The mixture will leave the sides of the pan. The whole process will take around 30-40 minutes.
7. Now turn off the flame and take out the cinnamon stick. Let it cool down completely, then transfer it to a sterilised bottle. Apple jam is ready to serve!!