Apple Jam

This tangy apple jam makes a delightful gift for family and friends.

Ingredients:

• 1.5kg green apples
• 3 lemons, zested and juiced
• 2 cups apple juice
• 1 kg sugar
• 1½ tsp ground cinnamon

Method:

Before we start making the jam, put 1-2 small saucers in the freezer to chill.

Peel and core apples and dice into about 3 cm pieces. Place in a large heavy-based saucepan over low heat. Add zest, lemon juice and apple juice. Cook until apples are soft, about 15 minutes.

Add sugar and stir using wooden spoon, until dissolved. Add cinnamon, increase temperature to high and bring to the boil. Cook rapidly for 15-20 minutes, or until setting point is reached.

Test the set by running your finger through the jam, if it forms a crinkle and is gel like, then the jam is ready to bottle.

Remove from heat and scoop any scum from the surface. Ladle into warm sterilised jars, filing to the top. Seal and label.