Strawberry and apple jam
Strawberry and apple jam is juicy, aromatic, and tantalizing. Its delicate texture is achieved by peeling the apples, so it's best not to skip this step. It's best to cook the jam in a non-stick container. Otherwise, it will burn, become irreversibly spoiled, and may taste bitter.
- Proteins: 0.4 g
- Fats: 0.4 g
- Carbohydrates: 39.1 g
- Total time:
- Time in the kitchen:
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Complexity:
It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
- Number of servings: 1
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Apples500 G
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Strawberry1 kg
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Sugar700 G
Rinse the strawberries in a colander and let them drain completely. Then remove the stems and place them in a bowl.
Cut the strawberries into quarters and sprinkle with half of the sugar.
Peel the apples and cut out the core, grate on a coarse grater and add to the strawberries.
Sprinkle the remaining sugar on top, cover with a lid and put in the refrigerator until the morning.
In the morning, reduce heat to low and bring to a boil, stirring occasionally. Let the mixture cool completely by evening.
Place over low heat, bring to a boil, and simmer until thickened, stirring occasionally to prevent sticking. This will take about 50-60 minutes.
After this time, test the saucer. If the drop remains in place when tilted vertically, pour the strawberry-apple jam into sterilized jars.
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