The addition of rosewater and cardamom makes this jam wonderfully fragranced. It is my mother's recipe, which she makes for Rosh Hashanah. You can use Golden Delicious or Royal Gala apples.
● 200ml water
● 730g granulated sugar
● 1 kg apples, peeled, cored, seeded and quartered
● 7 whole cardamom pods
● 1 tbsp rosewater
● 1 lemon, juiced
● Combine the sugar with the water in a large saucepan. Simmer on medium heat, stirring until the sugar dissolves. Add the apples, rosewater, cardamom and lemon juice. Bring back up to the boil, then turn down to a low heat, simmer and cook, covered, for about 2 to 2½ hours or until the apples are soft and the syrup is very thick.
● Allow to cool completely before transferring to sterilised, airtight jars. Store in the fridge. Serve with soft cheese or tahina and bread or toast.