Apple jam is a tasty and healthy product that can be consumed neat or used as a filling for various desserts. And to make it especially beautiful and fragrant, it is better to cook it from certain varieties of apples.
Selection of apples for making jam
Jam can be made from any apples, but the most fragrant and delicious is obtained from late varieties. These include: Renet Simirenko, Antonovka, Jonathan, Golden Delicious, Borovinka, Anis and others. Such apples have a sufficiently dense and at the same time juicy pulp so as not to boil over during the preparation of the jam and turn it into jelly.
If you prefer sour jam, it is best to prepare it from Antonovka apples. They have a greenish-yellow shiny skin, pronounced apple aroma and sweet and sour taste. Their flesh is quite juicy and crunchy.
For making jam, apples of this variety should be used immediately after harvest, in October-November, otherwise, after a couple of months, their pulp will become friable.
The apples of the "Simirenko" variety will also add sour jam. They are distinguished by their rather large size, juicy sourish pulp and a unique wine-sweet aroma with a slight hint of spices. Such apples are stored for a long time, but their color changes over time from greenish to yellow.
Sweeter jam can be made from Borovinka and Anis apples. And especially beautiful is obtained from the early variety "Grushovka" - jam with such apples has a golden appearance, but these fruits do not keep their shape well during cooking.
Apple jam recipe
To make jam you will need:
- 1 kg of apples;
- 1 kg of granulated sugar;
- 2 glasses of water.
For jam, choose firm fruit without damage.
Wash the apples thoroughly, cut them in half and remove the pits from them. Then cut them into thin slices and put them in a saucepan of boiling water for 3 minutes. After the allotted time, cool the apple slices in cold water. This will make them softer, but retain their shape while making the jam.
Dissolve the granulated sugar in two glasses of water in which the apple wedges have been blanched. Bring the syrup to a boil and dip the apples into it. Let the fruit soak for 3 hours, then bring to a boil again. Repeat this procedure three times.
Check the readiness of the jam by dropping the syrup on a saucer - the drop should retain its shape. After that, pour the jam into previously sterilized jars and roll up. Then turn the cans over onto a warm cloth, wrap them up and leave to cool completely. Store apple jam in a cool, dark place.
