Thick apple jam for winter

Step-by-step cooking

1. Step 1:

   

   How to cook thick apple jam? Prepare all the necessary ingredients. Take fresh, seasonal apples, preferably self-grown, so that their skin would not be covered with a layer of paraffin. I have ordinary white sugar, but you can also take cane sugar - it will give a caramel flavor to the finished jam, or coconut sugar - it will give a coconut flavor, respectively.

2. Step 2:

   

   Cut off the peel of the apples, fill with water.

3. Step 3:

   

   Bring to a boil and cook over low heat for 30 minutes. Then discard the skins, and leave the water in which they were cooked.

4. Step 4:

   

   Cut the apple pulp into cubes, removing the seed capsule. Put the apples in the liquid in which the apple skins were cooked.

5. Step 5:

   

   Add sugar, cardamom.

6. Step 6:

   

   Cinnamon stick. Cinnamon and cardamom can be added as a whole and in a ground form. But in the first case, do not forget to remove them from the jam at the end of cooking. Some other spices and seasonings will also be appropriate: vanilla, nutmeg, cloves - choose to your taste.

8. Step 7:

   

   Add the juice and zest of one lemon. In order for the lemon to release more juice, pre-scald it with boiling water.

9. Step 8:

   

   Put the jam on a small fire, bring to a boil.

10. Step 9:

    

    And cook, stirring occasionally and removing the foam, for 1.5 hours.

11. Step 10:

    

    Sterilize the jars in any convenient way. I pour a little water into each jar and put it in the microwave for 5-7 minutes. But you can sterilize the jars in the oven at 100 degrees for about 30 minutes, or just scald them or hold them over steam. It is enough to boil the lids for 5 minutes.

12. Step 11:

    

    Put the finished jam in jars (you can put it directly hot or let the jam cool down), close the jars tightly with lids or roll up.

13. Step 12:

    

    Bon appetit!