Apple jam

Method

• 1
  Peel and core apples and dice into 3cm pieces. Place in a large heavy-based saucepan over low heat. Add zest, lemon juice and apple juice. Cook until apples are soft, about 20 mins.
• 2
  Add sugar and stir using a wooden spoon, until dissolved. Add cinnamon. Increase temperature to high and bring to the boil. Cook rapidly for 20 mins, or until setting point is reached.
• 3
  Remove from heat and scoop any scum from the surface. Ladle into warm sterilised jars, filling to the very top. Seal and label.