Add 120 ml of water to the saucepan. Add 1 teaspoon of cinnamon (optional).
Cook over medium heat, stirring occasionally, for 30 to 40 minutes.
Use an immersion blender or food processor to purée the mixture.
Cook over low heat for another 10 to 15 minutes, stirring constantly.
Pour the hot jam into sterilized jars.
Seal the jars immediately to create a vacuum seal.
Storage instructions:
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