If you have a garden with apple trees in it, then from time to time a problem arises - what to do with the excess fruit. The simplest solution is to cook apple jam, this is a tasty and healthy product that will be stored all winter and delight you with the aroma of summer apples.
For the preparation of jam, it is better to use surplus apples of summer varieties, such as White filling, Cinnamon, Moskovskaya pear and other varieties, under the trees of which there are falling ripe fruits in summer. Homemade jam turns out to be tasty and thick, in no way inferior to the factory one.
What you need to cook jam
First of all, you need to prepare the required number of glass jars, lids and a rolling machine. It is more convenient to take cans of small volume, so that, having opened the can, you can quickly use the contents.
Directly for cooking, you will need a copper basin or stainless steel pan. It is not recommended to cook jam in enamel pans.
For one kilogram of peeled apples, you need to take one kilogram of granulated sugar, half a packet of vanilla sugar or pure vanillin on the tip of a knife.
How to cook jam
Peel and core the apples, cut into slices. Moisten sugar slightly with water, mix with apples and let stand for a while. Then put on low heat and cook, stirring occasionally. In this case, the apple slices should turn into a puree. If this does not happen, you can use a blender or mixer. When the contents of the pan are a homogeneous mass, it is necessary to reduce the heat as much as possible and stir constantly with a wooden spatula or spoon, in order to avoid burning. Jam is considered ready when it acquires a golden brown color, and its drop does not spread on a cold saucer. You can add a couple of fresh mint leaves to an almost finished jam, this will give a special aroma.
While the jam is boiling, it is necessary to sterilize the jars and lids. The simplest way to sterilize is in boiling water. A large bowl of water is placed on the stove and jars are alternately lowered into it. It is necessary to remove the jar from the boiling water immediately before putting the jam there, and immediately roll up the lid. In this case, caution is necessary: do not burn yourself!
We put the rolled jars of jam on the table upside down until they cool completely. In this case, it will immediately be clear whether the lid is rolled up well. Otherwise, bubbles will come out from under it. If everything is in order, rinse the cooled jars with a stream of warm water to wash off the jam that has accidentally fallen on the walls, and put it in a cabinet or refrigerator. It is better to keep homemade jam cool.
