Delicious, aromatic jam - what could be better on a winter evening for evening tea? A reminder of the past summer is on the table in a crystal vase. And how much practical use it has! Jam helps with colds, fights vitamin deficiency and even autumn depression. It can be used as a filling for baking or made fruit drinks from jam.
It is necessary
-
- 2 kg of apples;
- 4 glasses of water;
- 2 kg of sugar.
Instructions
Step 1
Wash the apples, dry and cut into slices 10-15 mm thick, while removing all fruit defects, as well as seeds and seed pods. Better to do it quickly so that the apples do not darken in the air. If it doesn't work, put them in water slightly acidified with citric acid, but do not keep in it for more than 1 hour. Choose apples for jam with firm pulp, mildly sour and aromatic.
Step 2
Blanch the chopped apples in boiling water for 3-5 minutes. The blanching time depends on the density of the pulp, the denser it is, the longer it takes to blanch. Then quickly chill the apples in cold water. Try to do everything delicately so as to keep the slices intact and not get porridge at the exit. The blanching process is necessary so that the apples in the jam are soft and at the same time retain their shape. If you do not do this and simply cover the apples with sugar, waiting for them to let the juice themselves, it may happen that the apple slices will give all the juice into the syrup, and they themselves will become shriveled and tough.
Step 3
The water in which the apples were blanched will be used to make the syrup. Dissolve half the sugar in 2 cups of water and bring the syrup to a boil. Then dip the apples into the boiling syrup and set aside an hour for 3 or 4. It takes time for the fruit to soak in the syrup. Then put the jam on the fire, bring to a boil and set aside again.
Step 4
Cook syrup from 2 glasses of broth and the second half of sugar and add it to the jam. Repeat cooking the jam 2-3 more times, each time bringing it to a boil, and then removing it from the heat until it cools. The jam can be considered ready if a drop of syrup, falling on a cold saucer, does not spread.
