Apple peels and cores are naturally rich in pectin, so they cook into a thick jam without added pectin. Chopped apple is added to the strained, aromatic liquid to balance the texture and sweetness while reducing kitchen waste.
Wash the apples well and peel them thickly. Set the peels and cores aside. Dice the remaining apple and drizzle it with half of the lemon juice to keep it from browning.
Bring the peels, cores, cinnamon stick, and water to a boil in a pot. Simmer over low heat for 15 minutes, until the liquid is deep yellow and slightly thickened.
Strain the mixture through a fine-mesh strainer or cheesecloth without squeezing the peels; squeezing will make the liquid cloudy. Let the strained liquid stand for 10 minutes.
Add the chopped apple, sugar, and remaining lemon juice to the strained liquid. Bring to a boil over medium heat and cook for 20 minutes, stirring often. When a drop holds its shape on a cold plate without running, remove from the heat and fill jars.
Use unsprayed apples or scrub them thoroughly before peeling; residue can give the jam a bitter taste. To test the consistency, place a drop on a cold plate; remove the jam from the heat if the drop holds its shape without running. Overcooking darkens the color and caramelizes the flavor.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
