Braeburn Stewed Apple Jam

Votes: 2

Time: 1 hour.
Complexity: easily
Quantity: 3 tbsp.

This jam is made from juicy and aromatic Braeburn apples, stewed in a mixture of clover honey and cinnamon, then simmered in natural apple juice flavored with cinnamon and cloves. The jam can be stored in glass jars in the refrigerator for up to two weeks. It makes a wonderful accompaniment to a cheese platter, toast, or pancakes.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.3 kg Braeburn apples (about 6 pcs.)
1/4 cup clover honey
1 teaspoon ground cinnamon
2 cups apple cider (unfiltered apple juice without sugar)
2 cinnamon sticks, 7 cm each.
8 cloves
1 tbsp sherry vinegar
Grated zest and juice of 1 large lemon

Ingredient Substitution Suggestions

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Recipes with similar ingredients: apples, honey, cinnamon, apple juice, carnation, sherry vinegar, lemon

Cooking the dish according to the recipe:

Peel and core the apples. Halve them, then slice them thinly. In a large skillet, heat the honey over low heat until it begins to foam and turns light brown, about 5 minutes. Remove the skillet from the heat and stir in the ground cinnamon and apple pieces. Return the skillet to medium heat and cook, stirring occasionally with a wooden spoon, until the apples are tender, 30 to 35 minutes.
While the apples are cooking, flavor the cider:

In a medium saucepan, combine the cider, cinnamon sticks, cloves, and vinegar and bring to a boil over high heat. Simmer until the liquid has reduced by half, 10-12 minutes.

Prepare the jam:

Strain the cider mixture over the apples (discard the cinnamon sticks and cloves). Cook the apples over medium heat until the flavors are combined and the liquid is almost completely absorbed, 5-8 minutes. Stir in the lemon zest and juice. Remove the pan from the heat and set it aside to cool. Divide the jam into jars and refrigerate. Store for up to 2 weeks.

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