Apple jam

My hubby's mom gave us a bag full of red apples last weekend. Receiving them, I must admit, I didn't have a very clear picture about where was I going to use them in, but the world is full of ideas and who could resist these:



So I decided for the first time ever to make apple jam, or in fact any kind of jam, myself. Internet proved itself once again to be an useful and a joyful invention as I was looking for a simple but delicious and preferably a quick recipe for a apple jam. The Martha Organization helped me once more, this time the answer was to be found in the discussion forums.

400 g of sliced apples
1 dl of water
4 tbls of sugar
1/3 tsps of vanilla sugar
1/4 tsps of cinnamon



The recipe was indeed very simple. I used an apple slicer to remove the cores and to cut the apples into slices. As 400 g, that was in the original recipe, was quickly done I doubled the portion. I put the sliced apples into a saucepan and added the other ingredients and let them simmer in mid-warmth. I don't have a recollection how long it took for the apples to mash, but I did have time to do other things in between. Finally, I mashed them to a even finer texture with a handblender and filled three glass jars with the jam.



The result is so deliciously pink because I boiled the apples with the skin. I have heard many a story about the benefits of a skin in domestic apples and decided to include those beneficial ingredients into my jam as well.

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