Apple jam is a tasty and healthy product that can be consumed in its pure form or used as a filling for the preparation of various desserts. And to make it especially beautiful and fragrant, it is better to cook it from certain varieties of apples.
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The choice of apples for making jam
Jam can be prepared from any apples, but the most fragrant and delicious is obtained from later 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 during the preparation of jam and not turn it into jelly.
If you prefer sour jam, it is best to cook it with Antonovka apples. They have a greenish-yellow shiny skin, a pronounced apple flavor and a sweet and sour taste. Their flesh is quite juicy and crispy.
For the preparation of jam, apples of this variety should be used immediately after harvesting, in October-November, otherwise their flesh will become loose in a couple of months.
Apples of the Simirenko variety will also add sourness to the jam. They differ in rather large sizes, juicy sour flesh 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 prepared from apples Borovinka and Anise. And especially beautiful is obtained from the early Grushovka variety - jam with such apples has a golden appearance, but these fruits do not retain their shape well when cooked.