Homemade apple jam (apple butter or paste)

Ingredients:

• 1.8 kg of apples of different varieties, peeled and sliced
• 2 cups unfiltered apple juice
• 1 tbsp. brown sugar
• 1 tbsp lemon juice
• 1 teaspoon ground cinnamon
• 1 tsp vanilla extract or 0.05 tsp vanillin
• A pinch of ground cloves

Preparation:

1. Preheat oven to 120°C (250°F). In a large ovenproof saucepan or Dutch oven, combine apples, apple juice, brown sugar, and 1/2 teaspoon coarse salt. Bring to a boil, cover, and cook over medium heat until apples are tender, about 20 minutes.
2. Remove from heat and stir in lemon juice, cinnamon, vanilla, and cloves. Puree the mixture in batches in a blender until smooth (or use an immersion blender).
3. Return the mixture to the pan and bake, stirring every 30 minutes, until thickened and deep amber, 2.5 to 3.5 hours. (The time will depend on the apple variety you use.) Remove the apple paste from the oven and cool completely, then transfer the apple jam to an airtight container and refrigerate for up to 5 days.
   
   Exit: 2 tbsp.
   
   Try apple jam with:
   
   • Pancakes or fritters
     
   • Airy waffles
     
   • Yogurt
     
   • Oatmeal
     
   • Fried cheese
     
   • Peanut butter sandwiches
     
   • Buns
     
   • Cornbread
     
   • Natural pork cutlets (loin on the bone)