Windfall apple and grape jam with lemon and ginger (Marmelada mila me stafiles lemoni kanela kai piperorizo)

1.5 kg windfall apples, washed, peeled and chopped

750 g Greek white seedless grapes, washed but not drained

2 cinnamon sticks and/or 1 Tablespoon cinnamon

1 piece of ginger about 10 cm. long, peeled and grated

1 t vanilla

1 kg sugar

4 lemons – use zest of 2 lemons and juice of all 4 lemons

jam pectin, or replace sugar with jam sugar

 

Place the apples, grapes (+ the water clinging to them), the cinnamon, ginger en lemon zest in a large pan and cook over gentle heat until the fruit is soft, about ½ hour. Remove the cinnamon sticks, and add the powdered cinnamon if wished, as well as the lemon juice, vanilla, and sugar + pectin and/or jam sugar. If you prefer a smooth jam, you can use a stick blender to puree the jam.

Bring to a boil following manufacturer’s directions for jam-making. Pour into hot clean jars and turn the jars upside down for about 10 minutes.