Apple jam with lemon

Ingredients

• 1 kg apples (or the pulp left from making apple jelly)
• 150 ml water
• 600 g sugar
• Grated zest of 1 lemon

Missing an ingredient?

• What to use instead of sugar
• What to use instead of lemon

Instructions

1. Peel, core and chop the apples and cook them with the water until they fall apart, about 20 minutes. If you're using the pulp from the jelly, skip this step.
2. Blend the pulp or press it through a strainer. The author uses 450 g of sugar for every 570 ml of pulp: weigh or measure it and adjust the sugar.
3. Put it in a heavy-bottomed pan with the sugar and lemon zest.
4. Simmer, stirring with a wooden spoon and skimming off the foam, until it sets: put a drop on a cold plate and, if it wrinkles when you push it with your finger, it's ready.
5. Pour it into clean, hot, dry jars and close them right away. Some people flavor it with vanilla instead of lemon.

Nutrition facts

Approximate, per serving (about 26 g). Calculated with data from USDA FoodData Central.