Ingredients:
6 Apples (Peeled + Diced)
1 1/2 cups of white sugar
1.) Peel and dice your apples and place in a large bowl. Cover with 1 1/2 cups of white sugar. Cover with a clean kitchen towel and place in fridge for a minimum of 3 hours (though the longer you leave it in, the more jam you'll end up with, overnight is optimal)
2.) Pour your apples into a small saucepot over medium heat and bring to a simmer. Once the simmer is achieved, lower the heat add the juice of 1 lemon for both flavor and acidity. Stir frequently.
3.) Mash the now tender apples with a wooden spoon or, in my case, a potato masher. Reduce until most of the syrup at the bottom of the pan is cooked off.
5.) Once most of the syrup has cooked off, take off of the heat and let cool for about 5-10 minutes before transferring to a mason jar. Set to cool in fridge overnight. Enjoy.
Cooking With Clifton
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