● 1 kg green apples (cleaned)
● 600 g sugar
● 2 cinnamon sticks
● 250 g water
● juice of 2 lemons
● 1 sprig rose geranium
Wash the apples very well and slice in half.
Remove the seeds and slice into bite-sized pieces, leaving the skin on.
Put them in a pot and pour half the lemon juice over the apples.
Add 2 cups water making sure the apples are covered up to the middle with water and boil until soft.
Once the apples have softened, puree them with an immersion blender, add the sugar and continue to boil until the jam has thickened.
Just before turning off the heat add the rest of the lemon juice, stir well and turn off the heat.
Once the heat is off, add the rose geranium sprig and leave the sprig in the hot syrup for 15 minutes for it to release its fragrance and then discard it.
Allow the jam to rest and then store in glass sterilized jars.