Apple jam with cinnamon – 2 simple recipes

Apple jam with cinnamon is one of those recipes that will make your kitchen smell delicious and is easy to make. Sour apples, a little sugar and fragrant cinnamon – that's a combination that never disappoints. We've prepared two variations for you: classic apple jam with cinnamon and a slightly spicy version with ginger.

Marmalade can be used not only on bread, but also in pancakes or even as a filling for cakes and buns. So make sure you have a good place in your pantry to stock up.

Why apple jam with cinnamon?

– you can use leftover apples from the garden
– cinnamon adds a warm, sweet-spicy flavor
– without gelling sugar and chemicals
– it lasts all winter and is great not only for pastries, but also for desserts or cheeses

Recipe: apple jam with cinnamon (classic version)

Ingredients (approx. 3 glasses of 200 ml each)

1 kg of apples (ideally more acidic ones, as they contain less juice)
450 g cane sugar (depending on the sweetness of the apples)
juice of 1 lemon
1 teaspoon ground cinnamon
1 whole cinnamon stick (for boiling)
100 ml of water

Procedure

1) Prepare the apples: peel the apples, remove the cores and cut into smaller pieces.

2) Cooking: pour water and lemon juice into a pot, add the whole cinnamon and simmer under the lid for about 15 minutes until soft.

3) Blending: remove all the cinnamon and blend the apples with a hand blender until smooth.

4) Sweeten and thicken: stir in sugar and ground cinnamon. Cook uncovered for another 20–30 minutes until the jam thickens (test on a plate).

5) Filling: pour the hot marmalade into clean jars, seal and turn upside down or sterilize for 10 minutes at 85°C.

Tip from Mari

Recipe: Apple jam with ginger and cinnamon

Ingredients

1 kg of apples
400 g cane sugar
1 teaspoon fresh grated ginger
1 teaspoon ground cinnamon

Procedure

1) Simmer the apples with a little water and lemon juice for 10–15 minutes until soft.

2) Blend until puree.

3) Add sugar, cinnamon and freshly grated ginger. Cook for 20-25 minutes until the jam thickens.

Why add ginger now? If you add it at the beginning, the flavor will be milder. If you add it at the end, it will remain sharper and more spicy.

Mari advises

Gentle ginger variant : add the ginger while cooking the apples.
Spicy ginger variant : add ginger up to 5 minutes before the end of cooking.

What to watch out for

After the stewing step, it's okay for the apples to look like mush → it's this consistency that determines the final density of the marmalade

If the marmalade seems thin , let it evaporate longer and test on a saucer.

Sterilization will ensure a longer shelf life , but for smaller home batches, turning the jars is enough.

How to use apple jam with cinnamon?

– for fresh homemade bread or buttered toast
– for strudel or Linz cookies as a filling
– with yogurt or porridge for breakfast
– with cheeses (e.g. goat cheese or Camembert) as an unconventional contrast
– to the recipe for shortcrust apple pie