Apple Jam with Cinnamon

1. 1 Apples≈ $3.50 par kg 450 g
2. 2 Sugarpaquet 1 kg ≈ $1.60 400 g
3. 3 Cinnamon 2 g
4. 4 Citric acid 1 g

Les éléments en gris sont le sel, les épices et tout ce qui pèse moins de 30 g par bocal : vous en avez généralement à la maison, donc ce n'est pas inclus dans le prix du bocal. Le sucre, le vinaigre et l'huile à partir de 30 g sont comptabilisés dans le prix.

Méthode

1. Wash the apples¹, peel and core them, and cut into 1.5 cm cubes.

2. Make the syrup: bring 400 g sugar² and 100 ml water to a boil and cook for 5 minutes. Add the apples¹ and 1 g citric acid.

3. Bring to a boil and cook for 10 minutes. Let cool for 6 hours.

4. For the second cooking, add 1.5 g cinnamon, bring to a boil, and cook for 10 minutes until the cubes are translucent. Check for doneness: a drop of syrup on a cold saucer holds its shape and does not spread.

5. Sterilize a 0.5 l jar and lid: steam the jar or heat it in the oven at 120 °C for 15 minutes, and boil the lid for 5 minutes.

6. Pour the hot jam into the sterile 0.5 l jar up to the shoulders and seal immediately. Turn the jar upside down, wrap it, and leave to cool for 24 hours.

7. Store in a cool, dark place for up to 12 months, and keep an opened jar in the refrigerator for up to 1 month.