Cinnamon Flavoured Apple Confiture

2 jars
1 hr 15 min

A teaspoon of confiture with a smear of natural unsweetened unsalted peanut butter on a wholewheat toast is like a taste of heaven.

I start by peeling the apples. I weight it and divide the number by 2. This number will be the amount of sugar I will add. Means 361/2=180 gr of sugar.

Then, I cut the apples into very thin pieces. I add lemon juice on top.

I put it all in a big pot. Add the sugar, water and cinnamon and let it boils on my small burner.

 It will be hard at first because the sugar is grainy, but it gets easier when the sugar melts.  I let it boil for about 60 minutes. In the meantime, I put a plate in the freezer for at least 10 minutes.

When the colour is golden, and the texture is somewhat smooth, I take the plate from the freezer and put a tablespoon of the confiture on it. First, I create a ridge in it with my index finger. Then, I try to tilt it. If the ridge doesn’t close, it means the confiture is ready. Otherwise, put another plate in the freezer and check again after 10 minutes.


Then I pour the confiture into mason jars. I use a ladle. Make sure there’s one cinnamon stick in every jar. Beware, the confiture is very hot.


Store in a cool dark cupboard until use. Untouched, the confiture can be stored for a few years.

Keep refrigerated after use.


Cinnamon Flavoured Apple Confiture

Recipe details

  • 2  jars
  • Prep time: 15 Minutes Cook time: 60 Minutes Total time: 1 hr 15 min
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Ingredients


  • 1 kg of medium size golden delicious apples
  • 1 kg of medium-size Granny Smith apples
  • 1 kg white sugar
  • ½ lemon
  • 3 cinnamon sticks

Instructions


Peel the apples
Cut the apple to quarters and remove the seeds
Weigh the apples, then divide the number you get by 2. This is the amount of sugar you need to add in step 6
Cut each apple quarter to half and then slice 5-6 times to very thin pieces
Put in a big pot
Pour in the sugar
Add juice from half a lemon, cinnamon sticks and ½ cup of tap water
Put the pot on the stove on your smallest burner
Stir well for a few minutes until it boils. It will be hard at first because the sugar is grainy, but it gets more accessible when the sugar melts.  
After it boils, lower the heat to a minimum and let it cook for an hour. Give it a good stir every 10-15 minutes. Make sure it simmers slightly. You might need to change the heat – bring it to a boil and lower the heat back down. When you up the heat, stand by the pot and stir the apples.
Put a small plate or a saucer in the freezer.
After 60 minutes, most of the apples should have been dismantled to pieces, and the mixture changed colour to a beautiful gold.
Take the plate from the freezer and put a tablespoon of the confiture on it. Please wait a few seconds for the confiture to chill and create a ridge in it with your index finger. Now take the plate and tilt it. If the ridge doesn’t close, it means the confiture is ready. Otherwise, put another plate in the freezer and check again after 10 minutes.
Pour the confiture into mason jars. I use a ladle. Make sure there’s one cinnamon stick in every jar. Beware, the confiture is very hot.
A word about sterilising the jars: I don’t sterilise the jars because the confiture is so hot when I pour it that it does the sterilising as well. I make sure to pour to the very top of the jar. I do, however, sterilise the lids by pouring boiling water into them right before I put them on. 
Put the lids, but don’t screw shut until the confiture is at room temperature.
Store in a cool dark cupboard until use. Untouched, the confiture can be stored for a few years.
Keep refrigerated after use.

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