Apple Jam

Roll the lemon with the palm of your hand over the kitchen counter (gives more juice), cut in half and squeeze. Prepare the apples (wash, peel, quarter and core) and cut into small pieces.

Mix in a wide, high pot with the water, lemon juice and the jelling sugar. Cover and allow to infuse for at least 1 hour. Stir occasionally.

Meanwhile, wash jars and lids hot and boil. Let them dry upside down. Place them directly in the place where they are to be filled (tray with cloth). Possibly puree a part of the apples with a blender.

Then boil for about 4 minutes (follow the instructions on the sugar package). Stir constantly so that the apple jam does not burn. Skim the apple jam if necessary, then add the spices. Make a jelly test.

For the jelly test, pour some jam onto a cold porcelain plate. If the jam gels, pour it into jars. Pour the apple jam as hot as possible, to the brim, into the prepared jars and seal immediately.

Place the jars upside down on a tray covered with a damp cloth for 6 minutes. Then invert the jars again and let cool on the tray. Store in a dark and cool place.

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