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Ingredients

Serves:
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apple 1 kg
lemon 2 pcs
sugar 300 g
pectin 20 g

Nutritional information

112,20
0,40
0,27
26,76
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Apple jam

Apple jam

Ingredients

If you have loads of apples and your family and colleagues are fed up with apple bakings, it’s high time to cook apple jam. This is a simple way to use big amounts of apples and get a nice complement to crepes, pancakes, cottage cheese fritters or morning kasha.


Valentina Maslova

Recipe author

Valentina lives on the coast of the stern but beautiful Baltic Sea. She loves cooking from early childhood, but in the present hobby has outgrown since the moment she began to live independently. Now she cooks with great pleasure for her family. Twice mom. Among the hobbies is photography, and food-photos recently occupy the lion's share of all shots.

Steps

1
Done

Step 1

Pour cold unboiled water into a large bowl and squeeze the juice out of 1 lemon. It will prevent the apples from browning. Peel the apples and remove the cores, cut onto quarters and put into the water for 2 mins. They should be fully covered with water.

2
Done

Step 2

Remove the apples from water and cut into pieces. Transfer them to a heavy-bottomed pan or sauté pan, add the sugar and pectin (may be substituted for any special jam thickener like Jelfix). Squeeze the juice out of the second lemon. Bring to a boil, reduce the heat to minimum and cook the jam, stirring from time to time, for 35-40 mins.

3
Done

Step 3

The apples should become very soft and nearly fall apart, and the jam should have a nice caramel colour.

4
Done

Step 4

Apple jam is done. Pour it, still hot, into clean jars and cover with lids. Let cool till room temperature and store in the fridge for up to 2 weeks.

5
Done

Step 5

Enjoy your meal!

Tips:

You may vary the amount of sugar to your taste depending on the sort of the apples and your own preferences.

Apple jam

If you have loads of apples and your family and colleagues are fed up with apple bakings, it’s high time to cook apple jam. This is a simple way to use big amounts of apples and get a nice complement to crepes, pancakes, cottage cheese fritters or morning kasha.

  • Автор рецепта:
  • После приготовления вы получите 3 jars, 350 ml each
  • Время приготовления: 1 hour

Ингредиенты

  • 1 kg apple
  • 2 pcs lemon
  • 300 g sugar
  • 20 g pectin

Способ приготовления

  • Pour cold unboiled water into a large bowl and squeeze the juice out of 1 lemon. It will prevent the apples from browning. Peel the apples and remove the cores, cut onto quarters and put into the water for 2 mins. They should be fully covered with water.

  • Remove the apples from water and cut into pieces. Transfer them to a heavy-bottomed pan or sauté pan, add the sugar and pectin (may be substituted for any special jam thickener like Jelfix). Squeeze the juice out of the second lemon. Bring to a boil, reduce the heat to minimum and cook the jam, stirring from time to time, for 35-40 mins.

  • The apples should become very soft and nearly fall apart, and the jam should have a nice caramel colour.

  • Apple jam is done. Pour it, still hot, into clean jars and cover with lids. Let cool till room temperature and store in the fridge for up to 2 weeks.

  • Enjoy your meal!

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Cucumber lemonade
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Smoothie bowl with nectarines and cashew
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Cucumber lemonade

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