Apple jam
Food

Marmellata di Mele e Cannella (Apple Cinnamon Jam)

Fall and apples go hand in hand. As the air begins to chill and the leaves start to change colors, apple picking is one of the most festive outdoor activities to do while the weather is still tolerable. Along with apple picking, comes a surplus of apples and all the baked goods that you can make with them. After you’ve done all your baking, sometimes you find yourself wondering how not to let any of these extra apples go to waste, which has recently inspired me to make some Apple & Cinnamon Jam. This recipe is super easy, and it’s a great alternative to use up some of the fresh-tasting apples hand-picked at the orchard. Let’s get cooking!

Ingredients

  • 2 lbs of apples 
  • 1 1/2 cups of sugar 
  • 1 tablespoon of cinnamon 
  • 1 lemon for skin and juice
Ingredients for the Apple Cinnamon Jam

Instructions

  1. Wash your apples and jars thoroughly. If you have a dishwasher, run the jars using a sanitation cycle. Make sure that the jars are completely dry before using them.
  2. Cut the apples into cubes and remove all of the seeds. Place the apple cuttings into a large mixing bowl.
  3. Add the sugar, cinnamon, lemon juice, and lemon skin to the bowl. Mix the ingredients in with the chopped apples.
  4. Let the mixture sit for 30 minutes to allow the apples to absorb the flavors of the ingredients.
  5. Once the mixture has rested, remove the lemon skins.
  6. Pour the apples into a large pot and slowly cook the apples at a low temperature until a jam-like texture begins to develop. Continuously mix the apples with a wooden spoon.
  7. To test if your jam is ready, take a spoon full of the jam and drop it onto a ceramic dish. Tilt the dish on an incline, and if the jam starts to drip down the plate, then it should be ready to jar.
  8. If you don’t like apple chunks in your marmellata, use an immersion mixer or potato masher to break them down.
  9. Once your jam is ready, pour it into the jars and seal the caps tightly.
  10. Boil the full jars in a large pot of water for twenty minutes.
  11. After boiling, let the jars cool upside down.

Once the jars reach room temperature, the jam is ready for you to enjoy. Spread your homemade marmellata on whatever you’d like. I enjoy mine on a perfectly toasted slice of bread! Remember to keep the jar refrigerated upon opening.

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Bacioni,
La Signorina 

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