After a fun game, bread and jam was considered the most delicious food among children. Who else but a grandmother knew how to cook this delicacy according to her years of proven recipes. Her cookbook contains many secrets. Using some of them, you can make a flawless, aromatic apple jam.
The inventors of "powidla" are Polish housewives who, a couple of centuries ago, learned to boil puree from certain varieties of plums or apples to a very thick mass in a special way. For a long time, apple jam has become an indispensable dessert in Slavic cuisine. There are several dozen different recipes for its preparation.
Culinary tricks
A hostess who wants to master the art of making jam should know:
For apple jam, choose a variety of apples, sweet and sour in taste, with a thin peel.
Red apples will give a delicious color to the finished delicacy.
The taste of the dish directly depends on the aroma of the selected apples, so a jam made from non-scented apples will have a weak taste.
To make the jam very thick, you should leave the peel on the apple slices.
The density of the jam also depends on the duration of its boiling.
The smell of jam can be enhanced with spices, among which cinnamon, cloves or allspice are preferred.
It is advised to regulate the sweetness of the jam with lemon juice, which can be added in a small amount to the dessert.
How to make your own classic apple jam
You can try your hand at making apple jam using the minimum set of ingredients as a basis:
- Sweet and sour apples - 1 kg.
- Sugar - 800 g.
- Boiled water at room temperature - half a glass.
Selected apples should be washed thoroughly, cut into quarters, cored and damaged areas removed. Having done this work, the apples are crushed into thin slices.
The apple slices are placed in a pan or bowl made of aluminum or copper and poured over with water.
The dishes with apples are placed on the stove and brought to a boil. After waiting for the mass to boil, the fire is reduced and the apple slices are boiled, stirring, for half an hour.
When the apple slices are soft, remove the dishes from the heat and allow the apples to cool completely.
The cooled slices are ground through a sieve or turned into a homogeneous mass using an immersion blender.
The resulting puree is placed in an already used container and, putting it on the fire, they wait for it to boil. Having reduced the heat, the mashed potatoes are boiled until the liquid has completely evaporated, after which the amount of sugar specified in the recipe is introduced.
The finished jam can be preserved for future use in pre-sterilized jars or, cooled down, can be eaten with baking.
Apple jam will appeal to all households who will be happy to try it over tea.
