Apple and honey jam

For -1 glasses of 250 ml
  • 1,2-1,3 kg Apples
  • 5-7 EL lemon juice
  • 1 Pack (500 g) 'Extra-Preserving Sugar'
  • (for 1000 g of fruit)
  • 2 cinnamon sticks
  • 50 g liquid honey
30 minutes
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


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