2Apples (300g)Finely cut into cubes. I used Pink Lady, but use your favorite.
1Cup(225g) Demerara Sugar (or any other granulated sugar)
2TBSP(30g) Lemon Juice
Place all of your finely cut apples, sugar, and lemon juice into a medium sauce pan and stir it until well combined.
Cook the sugar and apples on medium-low heat, stirring occasionally for 25 minutes. Eventually, the jam will develop more liquid and take on a syrupy consistency.
Once the apples are almost translucent and a thin syrup develops, the jam is ready. Cook for an additional 5 to 10 minutes if needed, but do not overcook or else you will have a thick, goopy, jam that is tough to eat.
If you do happen to overcook the jam, simply turn off the heat and stir in up to 3 tablespoons of water to loosen the jam.
Place the jam in a glass or heat resistant jar and let it cool completely while uncovered.
Chill in the refrigerator for at least 4 hours before slathering on your toast.