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: Valentina Maslova
• 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!