The peels and cores left over from prepping apples turn into a thick jam on their own, thanks to their naturally high pectin content that needs no extra pectin. Diced apple flesh is stirred into the strained peel liquid for texture and sweetness, cutting kitchen waste to zero along the way.
Wash the apples well and peel them thickly, setting the cores aside too. Dice the remaining apple flesh and drizzle with half the lemon juice so it does not brown.
Boil the peels, cores, cinnamon stick and water together, then simmer on low heat for 15 minutes until the liquid turns a deep amber and thickens slightly.
Strain the mixture through a fine sieve or cheesecloth without pressing the peels, since squeezing will cloud the jam. Let the strained liquid rest for 10 minutes.
Add the diced apple, sugar and remaining lemon juice to the strained liquid and simmer over medium heat for 20 minutes, stirring often. When a drop on a cold plate holds its shape without running, take it off the heat and jar it.
Only use peels from unsprayed or thoroughly scrubbed apples, or the jam can pick up a bitter edge. In the cold-plate set test, take the pan off the heat once a drop holds its shape without running — overcooking darkens the colour and gives it a caramelised taste.
How much pectin the peels release depends on the apple variety; tart, firm apples set faster. If you use a softer, sweeter variety, you may need to simmer for an extra 5 to 10 minutes.
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