Jam is a product obtained by boiling various fruit and berry purees with or without granulated sugar. It is believed that autumn and winter varieties of apples are best suited for jam, but this delicacy from a summer variety of white filling is no less tasty and aromatic.
How to make apple jam from white filling
For the preparation of jam, it is recommended to select juicy ripe fruits. Mature, damaged fruit can also be used to make jam. They must be sorted out and damaged and unusable parts removed from the apples.
After removing the stalks, wash the fruits very thoroughly under plenty of running water. Cut the clean fruit into 2 or 4 pieces with a stainless steel knife, depending on the size of the apples. Then transfer to a saucepan or tinned copper basin, pour in a little water (for 1 kilogram of apples, 100 milliliters of water) and put on a quiet fire to simmer. To avoid burning during cooking, apples must be constantly stirred with a wooden spatula or spoon. After the fruits are boiled until soft, remove the dishes from the heat and rub the apples through a sieve, on which the skin and seeds that have not been removed will remain.
Place the resulting applesauce in a bowl designed for cooking jam, add 600 grams of granulated sugar to 1 kilogram of puree and boil over high heat, stirring constantly with a wooden spoon or spatula. Cooking is continued until the jam thickens and acquires a pleasant creamy color. It is considered ready if, when stirring, the scapula begins to leave a furrow that does not disappear immediately, or when the jam begins to fall from the spoon in a piece, without forming a continuous thread.
Pack the finished jam from white filling hot in sterilized dry jars, then cool. Place a circle of parchment paper on the surface of the cooled jam, then close the jar with a lid and put it in a cool, dry and well-ventilated place.
White plum and plum jam recipe
To make apple jam white filling and blue kyustendil or mirabelle plum, you will need:
- 1 kilogram of apples, white filling;
- 1 kilogram of plums;
- 1, 8 kilograms of granulated sugar;
- 1 glass of water.
Wash the white apples very thoroughly and cut into slices. Wash the plums under running water and remove the seeds. Fold the prepared fruits in a bowl designed for boiling jam, pour in water and cook, stirring constantly, until soft. Then, without letting cool, wipe everything through a sieve.
Add sugar to the resulting puree, stir thoroughly and cook over low heat, stirring often, until the desired thickness. Pack the finished jam hot in sterilized jars, roll up and cool.
