This easy jam thickens with the apples’ natural pectin and is enriched with the warm aroma of cinnamon. Its soft texture and balanced sweetness make it a breakfast staple.
Wash and grate the apples, then put them in a wide pot with the sugar.
Bring the mixture to a boil over medium heat, stirring constantly. Cook until the apples soften and the syrup thickens.
Add the cinnamon and lemon juice and boil for 5 more minutes. Important: Drop a little onto a plate; if it leaves a trail, the consistency is ready.
Fill sterilized jars with the boiling jam and seal them. Turn the jars upside down to cool, then store them in a cool, dark place.
Important: Stir constantly while the grated apples cook to keep them from sticking to the bottom of the pot. This recipe contains no flour, milk, or eggs; it is plant-based and gluten-free. Fill sterilized jars with the boiling jam, then store them in a cool place.
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