APPLE JAM (Elma Reçeli)

Ever so sweet, so yummy, so cosy in a winter breakfast. I used very small apples from our own tree, which were not good for biting. They were a bit sour and hard. So if you find some apples and you don’t know what to do with, then use in this recipe. Otherwise, should you choose, then pick not so sweet apples.

Ingredients 

Apples - 2 kg

Sugar - 1 kg 

Lemon juice, half lemon

Cinnamon, 1 teaspoon 

Preparation 

1. Cut the apples in any shape you want. But be careful not to include any seeds; they contain cyanide - such a prank by nature. No need to peel, life is short. 
2. Add all the apples in a saucepan. Add all the sugar and cinnamon. And wait for 2 hours or a full 24 hours. 
3. Put the heat on. You can add 2-3 spoons of water, not more. There should be enough water at the bottom drained from the apples. 
4. Boil and then simmer for 20 min, lid on. 
5. Pour contents into a blender and blend not so much, it should be coarse. 
6. Take all back to the saucepan and cook on medium heat, lid off, 20 min. Do not stir. 
7. After 20 minutes check the consistency with a spoon. It should be still runny but should leave a trace on the spoon. The jam will continue thickening after you take it off the heat. 
8. Add lemon juice. Stir. 
9. Pour into jars and close the lids tightly. After a day take them to the refrigerator where you can store for almost a year. 

I made a collage of the apple tree. It is beautiful all year round.