Amber apple confiture with diced apples

In September we were buying seasonal plums by the basket; now it's seasonal apples by the sack and the crate, grown right here in our part of Bavaria. They're the tastiest — sweet and crunchy! There's always fruit at home to eat fresh, I'm always baking something with it, or putting it up in jars of jam or confiture for the winter. And we really do eat it often — with syrniki, porridge, crêpes ❤️

This time my husband and I made another 8 jars of apple confiture.

about 8 jars

Ingredients

• apples — 2.3 kg
• sugar — 1–1.2 kg (or 3:1 jam sugar — 700 g; I used Südzucker Gelier RübenZucker)
• cinnamon — 2 tsp
• lemons — 3 (juice)

Method

1. Wash the apples and dice them with the skin on — it helps the pieces hold their shape.
2. Mix with the sugar, lemon juice and cinnamon.
3. Simmer for about an hour over medium heat, stirring gently so you don't crush the cubes. With regular sugar it takes longer — it's best to cook it in 2–3 rounds, letting it cool in between, so it thickens; with jam sugar (it already contains pectin) it's quicker and more reliable.
4. While it cooks, sterilise the jars (I do mine in a steamer, 100 °C, 15–20 minutes).
5. Pour the hot confiture into the jars, screw on the lids and turn them upside down for a couple of minutes. Keep an opened jar in the fridge.