Apple jam - a treat for both children and adults. It will warm you on cold winter evenings, reminding you of the warm summer with its taste and aroma. Time for making apple jam is August and September.
Pick your recipe
You will need
-
- 10 kg of apples;
- 5 kg of granulated sugar;
- blanching mesh;
- large pan;
- pelvis;
- wooden spatula;
- glass jars;
- lids for rolling up cans.
Instruction manual
1
For making apple jam, choose good, ripe apples. You can cook jam from sour and sour-sweet varieties of apples. Rinse the apples, peel, cut them and remove the core.
2
Place the processed and cut apples in a blanching grid, lower the grid into a large pan, on the bottom of which pour a small amount of water (2-3 cups). At the same time, apples should not touch water. Steam the apples until they are completely soft.
3
When the apples are softened, you need to crush them and pass through a sieve. Transfer the resulting slurry to the pelvis, cook until the amount of slurry is reduced by 2 times. Porridge should be constantly stirred so as not to burn. To do this, use a wooden spatula.
4
When the apple mass is reduced in volume by half, add sugar to it. Cook the jam until cooked, stirring constantly. Readiness of jam is determined as follows - a small amount of jam is dripped on a saucer and allowed to cool. If the jam has cooled, it does not spread, then it is ready - you can remove it from the fire.
5
Hot jam should be distributed on sterilized, dry cans and immediately roll the cans with lids.