Apple Jam (Confiture)

An easy-to-make, wonderfully smooth and tasty recipe. Treat yourself and your kids to a batch of homemade apple confiture! Anyone with a sweet tooth will love it.

eeloo4ka

Recipe author

Composition / ingredients

Servings:

Apples

Sugar

500

Cinnamon

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 40 g

164 kcal

GI: 18 / 0 / 83

Cooking method

Step 1:

The ingredients.
Step 2:

Rinse the apples and remove the stems and cores.
Step 3:

Peel off the skin.
Step 4:

Cut the apples into pieces, then run the flesh through a grater and toss it with the sugar, mixing the two together well. If your apples are naturally sweet, use a little less sugar; if they're barely sweet, you'll need a bit more than the recipe calls for.
Step 5:

Let the grated, sugared apples sit for 10 minutes to release their juices. Once the juice has pooled, pour it along with the apples into a wide pot and set it on the stove. Bring it up over low heat.
Step 6:

As it simmers, the apple mixture will get thicker and more translucent. Keep a close eye on it and pull it off the heat once the confiture reaches the consistency you want. Right before it's done, stir in the cinnamon.
Step 7:

While the confiture is still hot, ladle it right into sterilized jars. The jars and lids should be boiled in water for more than 10 minutes. Store it as long as you like, and enjoy!
Step 8:

Enjoy!

Peel the apples and cut them into pieces, trimming away everything you don't need—stems, cores, and seeds. Run the flesh through a grater and toss it with the sugar, mixing well. If your apples are sweet, use less sugar; if they're barely sweet, add more than the recipe lists. Let the grated, sugared apples sit 10 minutes to draw out their juices. Once the juice pools, pour it with the apples into a wide pot and set it on the stove over low heat. As it simmers, the mixture will turn thicker and more translucent—watch it closely and stop once it reaches the consistency you want. Just before it's done, stir in the cinnamon. While it's still hot, ladle it straight into sterilized jars (boil the jars and lids for more than 10 minutes first). Store as long as you like, and enjoy!