Fragrant apple jam will always be useful when serving tea to the table, for making pastries or as a filling for a pie. Make the apple jam yourself, so you will be completely sure of the absence of harmful components and you can safely use it for baby food.
Pick your recipe
The first step is to select high-quality raw materials for the future jam, that is, apples. They should be fresh and strong, without damage and the presence of putrefactive foci (the affected areas should be carefully and deeply cut). Take cooked and thoroughly washed apples, get rid of the core with a special round knife, which divides the fruit into eight shares and removes the middle part with seeds. In the absence of such a device, this can be done with a conventional knife.
Cut the prepared apples into small pieces and put them in a bowl, add water at the rate of half a liter per kilogram of fruit. Cover the pan with a lid and place on a slow fire. When the apples become soft, after about half an hour (depending on the type of apples), remove the pan from the heat and rub the fruit with a pestle through a colander or sieve, you can pass the apples through a meat grinder.
Transfer the resulting apple mass to a bowl with a wide bottom (the larger the surface of evaporation of moisture, the faster the cooking process). Boil the mass on low heat, constantly stir with a wooden spoon, so you can avoid burning, spoiling the color and taste of apple delicacies. There is no definite answer about how much you need to cook jam. But it was noticed that the shorter the cooking time, the lighter and tastier the resulting jam turned out.
Toward the end of cooking apple gruel, add granulated sugar, this will provide quick evaporation of water. For one kilogram of apples, you need to take eight hundred grams of sugar. If you want to get a thicker jam in the consistency, you should put a little less sugar. But remember, the less sugar in jam or jam, the longer it needs to be cooked.
Put the prepared jam in a hot form in pre-sterilized jars. Leave the jam to cool until a thick film appears on the surface, it will help prevent the fermentation process during storage. If the film does not form, put the jars of jam in the preheated oven and slightly dry the jam. Allow the product to cool and clog the cans; put them in a cool, dark place to store.
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