Saffron Apple Jam by Mojganzkitchen

Ingredients

• 1 kg (2.2 lbs) apples, cored and chopped with skin
• 800g (4 cup) granulated sugar
• 1/2 tsp saffron threads, bloomed in 2 tbsp hot water
• 1 tbsp lemon juice
• 2 cup water

Instructions

1. Place chopped apples in a large heavy-bottomed pot, layering them with sugar to release their juices for 1 hour.
2. Add 2 cups of water to the pot and bring to a gentle boil over medium heat, skimming any foam that rises to the surface.
3. Reduce heat to low and simmer for 45-60 minutes until the apples are translucent and the syrup has thickened.
4. Stir in the bloomed saffron water and lemon juice, then cook for an additional 5-10 minutes to integrate flavors.
5. Remove from heat and allow the jam to cool completely in the pot before transferring to sterilized glass jars until ready to serve.