Put the fruit, sugar, lemon juice and cinnamon in a pot.
Pot
2
Bring to a boil, stirring.
Stove
3
Skim off the foam that rises at the start of cooking with a spoon.
4
Turn down the heat and simmer 25 minutes, until the fruit softens.
⚙ SimmeringStove
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
5
Add the rose water and cook 3 more minutes.
Stove
6
Test the thickness: the jam is ready when a drop of it on a cold plate sets.
💡The plate test: chill a small plate in the freezer ahead of time, drip a little jam onto it and wait half a minute. If the drop wrinkles when you push it with your finger, the jam is ready.
7
Pour into clean, sterilized jars.
Jar
8
Keep in the fridge for up to a month.
Refrigerator
714calories
1 gprotein
179 gcarbs
0 gfat
● protein 0%● carbs 99%● fat 1%
Per serving (419 g), of 4 servings
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⚖ About the ingredients
Apples: measured in pieces: one ≈ 180 g · 52 kcal per 100 g · More about Apples →
Lemon juice: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about Lemon juice →
Cinnamon: measured in tsp in this recipe: 1 tsp = 2.4 g · 247 kcal per 100 g · More about Cinnamon →
Rose water: measured in tbsp in this recipe: 1 tbsp = 15 g · 1 kcal per 100 g · More about Rose water →
🔧 Tools needed (4) · 🍳 One cooking vessel
Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Jar· Also works: Storage container (None)
By the steps, as the recipe is built now: another version or addition can change the list.
