Apple and honey jam
- 1,2-1,3 kg Apples
- 5-7 span> EL lemon juice
- 1 Pack (500 g) 'Extra-Preserving Sugar'
- (for 1000 g of fruit)
- 2 cinnamon sticks
- 50 g liquid honey
- Peel and quarter apples and remove the core. Weigh 1 kg of pulp. Finely dice the apples and drizzle with lemon juice
- Mix the apples, preserving sugar and cinnamon well in a large saucepan. Bring to the boil, stirring constantly, cook for exactly 3 minutes from the start of foaming.
- Remove the jam from the heat, remove the cinnamon. Stir in honey. Fill the jam to the brim in the prepared twist-off jars, seal. Let cool upside down