Apple and honey jam

For 4 glasses
  • approx. 250 ml:
  • 1, 4 kg Apples
  • 6-8 EL Lemon juice
  • 1 Pack (500 g) 'Extra-Preserving Sugar'
  • 2 Cinnamon sticks
  • 50 g liquid honey
30 minutes
easy
1.
Peel and quarter the apples and remove the core. Weigh 1250 g apples. Finely dice the apples and drizzle with lemon juice
2.
Mix the apples, preserving sugar and cinnamon sticks well in a large saucepan. Bring to the boil, stirring constantly, and let it boil for exactly 3 minutes from the start of foaming.
3.
Remove the jam from the stove and stir in the honey. Fill the jam to the brim in the prepared twist-off jars and seal. Let cool upside down
4.
Shelf life approx. 6 months

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