Stir sweet memories with Apple, Cinnamon and Ginger Jam Recipe

Jams and preserves are always a thoughtful gift that says “homemade with love” and nothing beats the taste of fresh fruit jam.

stir sweet memories with apple cinnamon and ginger jam recipe - Stir sweet memories with Apple, Cinnamon and Ginger Jam Recipe

Jams and preserves are always a thoughtful gift that says “homemade with love” and nothing beats the taste of fresh fruit jam. And when you make it yourself, one bonus is that you can control the amount of sugar used.

Jam-making is a traditional way to preserve perishable fruit, as it helps to ensure you can still enjoy the taste after their short harvest season is over. Fresh homemade fruit jam can also be good for you, with the best quality fruit yielding the best jams.

This recipe for apple, cinnamon and ginger jam has an unusual yet delicious flavour. Spread on your toast for breakfast, or smear onto scones, pastries or fresh bread. You also can add this apple jam as a topping or flavouring to bake biscuits, cakes and pies.

This easy jam recipe will leave you licking your fingers and thinking back to those childhood days.

Homemade Jam Recipe

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Recipe by Linda Kaumphawi Course: CondimentsCuisine: GlobalDifficulty: Easy

Prep time

15

minutes

Cooking time

40

minutes

Total time

55

minutes

A delicious easy to make jam that can be used in a multitude of ways.

Ingredients

  • 500 g honeycrisp apples

  • 10 g fresh ginger, peeled and sliced

  • zest of 1 lemon grated

  • juice from 1 lemon

  • 1/2 teaspoon cinnamon

  • 200 g sugar

  • pinch of salt

Method

  • Wash your apples and core them. Cut them into quarters.
  • Chop the apple quarters, in batches, using a food processor, until they are finely chopped. Transfer chopped apples and juices to a large pot.
  • Add ginger slices and a pinch of salt, cover, and bring to a boil over medium-high heat. Uncover, lower heat and simmer for about 15 minutes, or until juices are nearly gone.
  • Raise the heat, add cinnamon, lemon juice and sugar, 1/2 cup at a time, allowing the mixture to come back to a boil in between additions. Stir in lemon zest, turn heat to low and simmer until jam thickens, another 10-15 minutes.
  • Using tongs, remove the ginger slices. Fill hot, sterilized jars with hot jam.
  • Being sure the rim of the jar is clean and jam-free, wipe the lid with a damp cloth, place on the seal and tighten the lid until a slight resistance is met.
  • Carefully place the jar on a kitchen towel where the jar will not be disturbed for twelve hours.
  • Once the jam begins to cool, the seal will create a popping sound, assuring you that the jar is sealed.

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