Paradise apple jam has a special aroma. In addition, it is very beautiful - translucent fruits drowned in thick amber syrup will decorate any tea party. Be sure to boil a few jars of jam during apple picking season - and on a winter evening, they will remind you of summer.
It is necessary
-
- Paradise Apple Jam:
- 1 kg of heavenly apples;
- 1, 3 kg of sugar;
- 2 glasses of water.
- Antonovka syrup jam;
- 2 kg Antonovka;
- 2 kg of sugar;
- 2 kg of heavenly apples;
- a few sprigs of mint;
- 3 g grated cinnamon.
Instructions
Step 1
Sort the heavenly apples thoroughly before cooking. Discard wormy, dented and rotten fruits. Tear off the leaves, but save the tails - they will give the jam a special taste. Rinse the apples thoroughly and pat dry on a towel.
Step 2
Chop the prepared fruits with a wooden toothpick and blanch them in boiling water for 3-5 minutes. Take out the apples and transfer them to another bowl, sprinkling the fruits with sugar. Pour in hot water and place the container on the stove. Bring the mixture to a boil, boil for 10 minutes, remove from heat and leave for a day to infuse.
Step 3
The next day, boil the apples again for 10 minutes and again leave the semi-finished product for a day. On the third day, bring the apples to a boil and cook for another 10 minutes. Hot water. Change the heating water until the jars are completely cool, then wipe them off and store them.
Step 4
Try a more complex jam. Wash and dry Antonovka and heavenly apples thoroughly. Pass Antonovka through a juicer. If not, grate the apples on a coarse grater and manually squeeze the juice through cheesecloth. Pour it into an enamel pot, add sugar. Bring the mixture to a boil and cook for 20 minutes.
Step 5
Chop the apples of paradise with a wooden toothpick, put in a saucepan or basin and cover with hot syrup. Leave the fruit to infuse for 4 hours. Put the container with the semi-finished jam on the stove, bring to a boil and cook for 15 minutes. Remove the dishes from the heat and let the apples sit for 2 hours. Put the jam on the stove again, add grated cinnamon and mint leaves. Boil the mixture for 20 minutes, remove from heat and leave for 1 hour. Repeat cooking and pour hot jam into previously sterilized jars. Cover them with lids and refrigerate.
