Apple and cinnamon jam with ginger: Top your toast with sweetness

Have you picked up new hobbies or been cooking and baking since your childhood? There’s always something new to learn with food and confection and condiments are the way to go. Just like grandma used to make apricot and fig jam, you can dig into your hobby and make some apple and cinnamon jam with ginger. A great side to sweet or savoury. Especially for cold days, you want to try this tasty jam on your breakfast toast or with your dessert pancakes after dinner.

Apple and cinnamon jam tips

All kinds of apples provide different flavours but the most commonly used for jam are Pink Lady, Granny Smith, and SweeTango^® varieties. Making your own jam takes a bit of time, but that’s part of the enjoyment as you take care of your cooking and see the results. You can also add other spices like cardemum and anise but the options are for you to decide. Great with toast, pancakes and even dipping your fruit into, this jam tastes like the holidays.

ALSO READ: Green fig jam: A sweet South African preserve made at home

Dive into your memories and make some apple and cinnamon jam with ginger just like grandma used to make and even gift a bottle to family.

Last updated on 17 February 2023

Apple, cinnamon and ginger jam recipe

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Recipe by Linda Kaumphawi Course: CondimentsCuisine: GlobalDifficulty: Easy

Prep time

15

minutes

Cooking time

40

minutes

Total time

55

minutes

A delicious easy to make jam that can be used in a multitude of ways.

Ingredients

• 500 g 500 honeycrisp apples

• 10 g 10 fresh ginger, peeled and sliced

• zest of 1 lemon grated

• juice from 1 lemon

• 1/2 tsp 1/2 cinnamon

• 200 g 200 sugar

• pinch of salt

Method

• Wash your apples and core them. Cut them into quarters.
• Chop the apple quarters, in batches, using a food processor, until they are finely chopped. Transfer chopped apples and juices to a large pot.
• Add ginger slices and a pinch of salt, cover, and bring to a boil over medium-high heat. Uncover, lower heat and simmer for about 15 minutes, or until juices are nearly gone.
• Raise the heat, add cinnamon, lemon juice and sugar, 1/2 cup at a time, allowing the mixture to come back to a boil in between additions. Stir in lemon zest, turn heat to low and simmer until jam thickens, another 10-15 minutes.
• Using tongs, remove the ginger slices. Fill hot, sterilized jars with hot jam.
• Being sure the rim of the jar is clean and jam-free, wipe the lid with a damp cloth, place on the seal and tighten the lid until a slight resistance is met.
• Carefully place the jar on a kitchen towel where the jar will not be disturbed for twelve hours.
• Once the jam begins to cool, the seal will create a popping sound, assuring you that the jar is sealed.

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