Making jams at home could be a hassle, but with food allergies, I prefer to make my own jams at home and know what I am eating. Ready-made jams are usually gluten-free, but they might have some additives that I might be allergic too.


- 1.35 kg apples, net weight after peeling and coring (red, white, or mixed like Gala and Granny Smith)
- 600 ml water
- 2 lemons (zest and juice)
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1 sprig of rosemary


  1. Put the apples with the water, lemon juice and zest, and spices on the stove.
  2. Let the apples boil for 90 minutes
  3. Once the apples are very tender and falling apart, put off the heat and pass them through a sieve (with big holes)
  4. Weigh the apples, and add 300 grams of sugar for every 500 grams of apples net weight
  5. Return to heat and boil until thick (around 45 minutes)
  6. Empty the jam in clean jars and close immediately while still piping hot
  7. The jam can last up to a year preferably in the fridge.