Apple jam with lemon-cinnamon-vanilla flavor

[cutlets]

Apple jam with lemon-cinnamon-vanilla flavor

Category: Blanks

Ingredients
apples	1 kg
sugar	500g
juice of half a lemon
zest of 1 lemon
cinnamon	2 sticks
vanilla extract	1 st. l.

Cooking method

• while it's apple season, I invite everyone to make such a jam
• take out the core from apples, 3-4 pcs. do not throw away. peel apples, cut into cubes 1x1cm
• put apples, cinnamon, zest and lemon juice, vanilla in a saucepan, cover everything with sugar. add deferred cores.
• cook over high heat until liquid appears at the bottom (1-2 minutes). then reduce the heat to almost a minimum and cook for another 40-50 minutes until tender.
• take out the cinnamon sticks and cores from the finished jam, transfer the jam to a sterile jar and seal it with a lid. turn the jar, put on the lid and let cool. Keep refrigerated.

Note

I found the recipe in the wonderful LJ Sony-Accountant here 🔗

while it was cooking, I thought, I’ll crawl headlong into the pan - such a warm aroma of cinnamon-vanilla-zest, mmmmm ...

Sonya gives more lemon juice - from 1 lemon, but I don't like very sour, so I reduced it to 0.5 lemon. and Sonya suggests varying sugar depending on the sweetness of the apples. I also cut apples on a cube cutter, so they are smaller for me, somewhere 0.7x0.7cm

I also think it can be stored at room T, if it is hermetically sealed .. I'll try that, at least ..

that's how I rush today between cutlets and with this jam - both delicious

tomorrow I will cook again - he is very wonderful at Sonya!

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[Lyudochka]

Lyudochka, I can imagine how delicious it is, for many years now I've been cooking apple jam with cinnamon and lemon. I put more cinnamon than indicated in the recipe, and, on the contrary, less sugar, 450-500 grams, although for sooo sour apples, bathaya for the full program, very, very tasty !!!

I want to try to cook according to Sonya's recipe. But I don't have a vanilla extract (as I understand it, Sony's recipe is about a natural, not a synthetic extract) only essence is available, but somehow I don't really care about it, I think a stick of natural vanilla will be better than a synthetic essence. But won't the vanilla get lost over the cinnamon? In general, I will try, for a huge Mursi recipe !!!

Innul, so that the vanilla is not lost, I gave both the extract, and also the vanilla on the tip of the knife I love vanilla along with cinnamon and zest - it just magically turned out such a scent, Christmas, warm and homemade

my Manya, 3 years old, ate half a bowl of confiture, which did not fit in the jar, and protested terribly when I tried to take the bowl away

[Lyudochka]

Lyudochka, honey, I cooked it, well, it's delicious hbyert pbberi !!! Although I did not doubt for a minute that it would be delicious !!! Apples I have a combined hodgepodge, grades 3, otherwise we can all 4, well, it doesn't matter, instead of vanilla essence, I tore off the last vanilla pod from my heart, with two it would be cooler, but alas, there was no more cinnamon ... 2 medium sticks, peeled the zest from a huge lemon, poured 75 ml of juice. I closed two jars, the current left for the sample is:



Mil, thank you very much !!! Tomorrow I'll cook again, from Antonovka!

my Manya, 3 years old, ate half a bowl of confiture, which did not fit in the jar, and protested terribly when I tried to take the bowl away

Why are you offending a child ...Look what you have in mind, the child has a bowl with jam tear out take away ...

my Manya, 3 years old

P.S. Lud, I just can't understand one current ... when she managed to grow up with you, the other day I came across a picture, you, your husband and Manyunya, when you were discharged from the hospital, seemed to be like ...

[Inn]

Inn, well, tell me - how it smells amazingly simple !!! and nothing special, but aroma and taste, ah! ... Sonechka is smart, a cook from God!

he will still be gelatinous until tomorrow, of course! it is so cool it is done, beautiful, as it is poured with marmalade on it now and in Abolitises you can, and so, with a seagull and a pretzel

Why are you offending a child ... Look what you have in mind, the child has a bowl of jam tear out take away ...

aha! just the case when you take away something from this child, if she disagrees !! here and on the forehead, you can get it, if the cho is across and grew just instantly ..

fragrant is not the right word - fragrant! I prepared it and about Sonya I agree to 100 !!! well done for sharing with everyone!

I came to inform you that the confiture is simply delicious, but while it was boiling, what smells were mmmm Lyudochka, thanks for the tasty treat, I think the recipe needs to be changed, 1kg of apples is not enough! well, at least 5!

🔗

[Susley]

And I am for Susley came running, also boiled this confiture for the Charokhs from Vitalinki! Tasty! Thank you, People!!!

good health, girls!

but I can't buy apples in any way, soon I'll be left without jam, aaaa ...

[at room temperature]

girls, an important clarification !!!

I keep this jam at room temperature, checked, nothing is done with it !!!!

I finally bought apples, got the recipe to reread

How delicious. And I want to conjure this up. But I have no cinnamon sticks or extract. Or maybe ground cinnamon and vanillin (or vanilla sugar) instead?

But I have no cinnamon sticks or extract. Or maybe ground cinnamon and vanillin (or vanilla sugar) instead?

absolutely YES!

cinnamon sticks are here exclusively for aesthetics - so that ground cinnamon does not give such small sandy chickens over the finished jam. but he often goes to the filling, and there no one will look closely

and vanillin, of course, you can, but what to do? I have vanillin too

Hurray I found myself a job for the evening. Otherwise, I don’t know what to do with apples ... They are already spoiling on the tree and falling ... falling ...

no, no, you catch them! very useful in all sorts of fillings and so it is delicious with a spoon too
mine is already being cooked. This time he decided to cook a little longer, about 50 minutes.

I swarmed the confiture. Exactly, you can live in a saucepan, well, in the kitchen, too - aroma
It turned out 2 x 0.5 liter jars and decently in a bowl !!!!
And I eat myself .... The homemade child refuses to dabble. From the store - please, but I myself am killed in the kitchen - all in vain. Husband "smells of medicine" (as I understand it, cinnamon). Oh and wicked !!!
Well, okay, I will have more. Looking for apples for the next portion!
I'll expose the photo a little later ... I will find the lace

[Altsena]

Altsena, my caprice, too, in terms of new aromas and tastes, but in baking this confiture shows itself very well, eat and do not buzz try with it buns Abolitis, mmm, song and still very tasty this is a pie dough Chuchelkino, current with jam or this jam - mamadarahaya, hold me seven

It's good for you: you plucked the apples from the tree and boiled. And we have from 60 rubles. and more per kilo It's a pity to cook - that's how we eat

Here is my confiture !!!!

Liked the homemade cottage cheese on top and with tea
Ground cinnamon, maybe two tablespoons, teaspoons, per serving

Alla, beautiful !!

I see there is a little liquid, right? probably the apples were juicy. if you cook for a longer time, almost until the liquid has completely evaporated, then it will solidify into the marmalade, so it's also cool, then it goes well into the filling

Yes! Their apples, juicy, tasty. But I liked it anyway. I walk around the kitchen and bite the apple pieces. And I pour in the curd with thin syrup, pancakes.

Luda tell me, why do they put the core of apples when cooking, for thickening? And even when she fell asleep with sugar, is it not left to let the apples juice, immediately on the fire? I ask why, because I want to cook liquid jam.
P. s. I remember the recipe from last year, but then I didn't cook it, I saw it so late.

[Vikul]

Vikul, in the cores it seems like pectin, yes, and even for a more pronounced aroma (although much more - and so solid apples)

if you want not thick - cook not very long. I noticed that the longer you cook, the more confiture, more standing it is. I prepare it for filling for pies or puffs, then I need to eat thick ..

and yes, I covered it with sugar - immediately on high heat for 1-2 minutes, they will start up the juice. and then reduce and cook as per recipe.

about jelly - this year I closed the silt - Swedish jam. from any fruit-berry is cooked. the principle is - berries without water without sugar - in a saucepan and on fire! and how the juice is let in - it is slightly boiled, then according to the recipe, the fire is turned off and sugar is added, stirred in jars. but I couldn't do that, I added sugar while still on the fire and brought the whole mass with sugar to a boil (but did not boil it). and so - the cherry tasted like almost fresh, but in the jelly it was a surprise for me. and the mother-in-law had already tasted the raspberries and said that it was very tasty. in general, I plan to translate berries into silt

Thank you, I will cook less. About the silt - very interesting.