I like to eat it for breakfast, but also use it in the preparation of other sweets.
1 kg of apples
300 g of rice malt
2 teaspoons cinnamon
Cut the apples into small cubes and put them in a pot with malt and cinnamon, let the apple extract its liquid and malt looses.
Simmer over low heat for about 40 minutes, until the jam reaches a thick and gelatinous consistency. If you prefer a more homogeneous jam, shake it well with a mixer to completely dissolve the pieces of fruit.
Then pour still hot into sterilized and heated jars.