Apple jam
A traditional jam recipe using only fruit and sugar. If desired, you can make several desserts at once using the same technique. Depending on the chosen preparation method, you can get either jam in a clear syrup or a delicate preserve.
- Proteins: 0 g
- Fats: 0 g
- Carbohydrates: 0 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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Apples2 kg
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Sugar1 kg
Rinse the jars and fill them ¼ full with water. Microwave for 7 minutes at maximum power. Or sterilize using another convenient method. Meanwhile, rinse the apples, cut them in half, and remove the cores. Cut them into pieces of any size, peeling them. Weigh them peeled.
Place half the apples in the cauldron and add half the sugar. Repeat the previous step and smooth the surface with a knife or spatula if you filled the container to the top.
Cover and let sit overnight on the kitchen counter. The sugar will partially dissolve in the juice, and you're ready to begin cooking.
Mix everything well, skimming the sugar from the sides to prevent it from burning. Cook over high heat, covered. Once it boils, remove the lid, reduce the heat to low, and simmer for about 40-50 minutes. Press down on the apples that float to the surface with a slotted spoon to help them sink and cook evenly. Then stir every 10 minutes.
Skim off the foam from the top and remove the jam from the heat onto a convenient stand.
Pour the mixture into jars using a clean ladle and seal. Turn upside down and let cool completely.
The apple jam is ready. Once you've opened the jar and transferred it to a bowl, store it in the refrigerator for up to 5-7 days.
- 1 hour 5 minutes
- 0 kcal
- 251
- 35 min
- 0 kcal
- 261
- 1 hour 30 minutes
- 163.4 kcal
- 339
- 20 min
- 53.9 kcal
- 881
- 1 hour 55 minutes
- 0 kcal
- 299
- 35 min
- 0 kcal
- 202
- 45 min
- 96 kcal
- 315
- 45 min
- 0 kcal
- 118