Delicious jam, made on the basis of mushrooms and fruits, will become a pleasant dessert for evening tea drinking and will help to replenish the supply of vitamins so necessary for the body in winter.
First, let's prepare the ingredients
We take three kilograms of apples, preferably medium-sized and from a private garden plot, these can be purchased from grandmothers in the market. Then a liter of chokeberry can also be found in the market or in your area. Choosing a large orange in the store. You will also need four kilograms of granulated sugar.
How to cook?
We cut, thoroughly rinse and peel the apples, it is advisable to cut them into cubes, leave the peel, as it contains the same pectin that will help the jam thicken. It is advisable that we do not get rot and seeds in our cubes, otherwise the jam may ferment. We clean the chokeberry from the stalks, rinse very thoroughly. Take an orange, peel it and squeeze the juice out of it.
Now we need an enameled pan, where we put in turn - cubes of apples, berries of a chokeberry, pour orange juice on top and cover with sugar, put on low heat. As soon as our future jam begins to boil, we immediately remove the dishes from the gas. We wait a little, literally 10-15 minutes, then turn on the fire again. These manipulations are very important so that our future jam does not burn to the bottom of the pan. Now we are simmering. As soon as the granulated sugar has completely dissolved, we begin to stir the future jam.
We remind you that you need to cook over low heat. If you thoroughly washed the ingredients, then no foam will appear, but nevertheless, if this happened, then the foam must be removed and the jam continued. Apple jam with chokeberry is cooked for about an hour and a half. Why so long? If you remove the pan from the heat earlier, you will end up with just jam, albeit very tasty, but we need jam.
How to pour for the winter?
After an hour and a half, remove the pan with the future jam from the gas stove. The consistency will be almost all black and still quite liquid. We do not wait for our brew to cool down, we start pouring it into sterilized and preferably warm jars. As soon as the future jam has been poured into the jars, we roll up the lids, either with screw, or by using the seaming machine, which has recently been popular with housewives. You cannot close the jars under the nylon lids - the jam is guaranteed to deteriorate.
We put the jars in a warm place, close the top with a blanket or jacket and leave to cool. The next day the jam will completely thicken. You can store it even at high temperatures without using the refrigerator.
