Saturday, 5 October 2013

Apple Cinnamon Jam

The apple and cinnamon combination has been inspiring me quite a bit off late.

Apples and Cinnamon: My Inspiration
Apple and Cinnamon: Some more inspiration!


 After apple cinnamon oats, I now present my first ever attempt at making jam... apple cinnamon jam!

Presenting Apple Cinnamon Jam!

In this jam, the tartness of apples and the warmth of cinnamon are balanced out by the sweetness of sugar. It pairs amazingly well with toast and salted butter. A bottle of this jam can make a thoughtful handmade gift for someone too! 

Here is the recipe for this simple piece of joy!

Ingredients

500 gms apples
1/2 cup water
8 tbps sugar
1 tsp cinnamon powder
1/2 lemon juice

Method

Sterilise a glass bottle by washing it with soap and then boiling it with water for 15 minutes. Put the glass bottle in when the water is cold and you're heating it up. Putting a glass bottle in boiling hot water will cause it to crack!

Wash, peel and dice the apples in 1/2 inch cubes. You can grate them if you wish too. They are going to be mashed anyways to make the jam.

Diced apples

Heat a pan, add in the diced apples and 1/2 a cup of water. Stir it on a high flame for a couple of minutes till the water starts boiling and the apples start releasing their juices. Lower the flame and cover the pan till the apples cook through. This should take about 12-15 minutes but it is a good idea to keep checking the apples. 

Covering the apples to let them cook

Once the apples are cooked, remove the cover and use a potato masher to mash them thoroughly in the pan. Keep the flame low while doing this.


Mashing the apples in the pan

Now comes our flavour maker: add in the sugar evenly across the mashed apples. Keep the flame on low. Stir in properly and keep stirring so that the sugar doesn't burn till it is dissolved.

Stirring the sugar in

Once it is dissolved, you will need to stir it every 30 seconds. Do this till the jam starts leaving the sides of the pan and you have achieved the desired consistency of the jam. This should take about 10 minutes on the low flame. About a minute or so before you turn off the flame, or simply when the jam starts leaving the sides of the pan, add in the cinnamon powder and stir it in well. Don't put the cinnamon powder in too early as the flavour of cinnamon increases as you cook it and will become too strong and overpowering. 


Once you remove from the pan, cool the jam a little, add in the lemon juice and mix it in well.


Apply liberally on a buttered toast and serve your special handmade Apple Cinnamon jam with love!


Apple Cinnamon jam on a buttered toast