Apples cooked with sugar and cinnamon.
Clean and sterilise a glass jam bottle.
In a heavy bottom copper pan, or any other pan. Add 2 cups water, demerara, white sugar, cinnamon sticks and lemon juice.
Once the sugar is dissolved, add the chopped apple bits and cinnamon powder.
Cook on low-medium for about an hour or until the apple pieces are translucent. Once the jam is sticky and cooled down to room temperature, transfer the jam into the clean jar.
The jam can be kept in the refrigerator for 2-3 weeks.