1 kg apples, peeled
600 g sugar
100 g water
Juice of 2 lemons
Wash the apples well, peel and remove the seeds and then slice into small pieces.
Put them in a bowl together with the lemon juice so that they do not turn black.
Put the peels and seeds in a pouch of cheesecloth to simmer together with the apples because they have the most pectin.
In a saucepan put the sliced apples, the cheesecloth pouch with the peels and seeds, the water and boil until slightly soft.
Then remove the cheesecloth pouch with the skins, puree the apple pieces in a blender and put the apple puree back in the pot.
Finally add the sugar, cinnamon and simmer until the jam sets, about 25-30 minutes.
When it is ready, leave it for about 10 minutes until it stops boiling and store in sterilized jars.