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The apple juice concentrate has been used instead of sugar as a low-GI option in these jams. This means they have no added sugar, apart from a small amount in the Jamsetta. Apple juice concentrate is available in the health-food section of supermarkets or from health-food shops.
1. Put the cherries, apple and apple juice in a medium heavy-based saucepan. Bring to a simmer over a medium heat. Reduce heat to low
and cook, covered, stirring occasionally, for 20 minutes or until apple softens. Using a potato masher, mash the cherries and apple.
2. Increase heat to medium. Add the apple juice concentrate and cinnamon stick to the pan. Bring to a simmer, stirring. Cover and cook for 10 minutes. Add the jam-setting mixture and cook, uncovered, stirring often, for 5 minutes or until the jam thickens and sets. Remove and discard the cinnamon stick. Using the potato masher, mash again.3. Remove pan from the heat. Using a metal ladle, spoon hot jam into 4 x 250ml (1-cup) sterilised jars . Seal and turn jars on their lids for 3 minutes to sterilise the lids. Turn the jars the right way up. Set aside to cool before labelling and dating.
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