Jam is a product obtained by boiling various mashed potatoes with or without added sugar. It is believed that autumn and winter apple varieties are best suited for marmalade, but this delicacy from the summer variety of white filling turns out to be equally tasty and fragrant.
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How to make apple jam from white filling
For the preparation of jam, it is recommended to select juicy ripe fruits. Ripe damaged fruits can also be used for cooking jam. They need to be sorted out and damaged and unsuitable parts removed from apples.
After removing the stalks, wash the fruit very carefully under a large amount of running water. Cut clean fruits with a stainless steel knife into 2 or 4 parts, depending on the size of the apples. Then transfer to a saucepan or a tinned copper basin, pour a little water (100 milliliters of water per 1 kilogram of apples) and put on a quiet fire to cook. To avoid burning during cooking, apples must be constantly stirred with a wooden spatula or spoon. After the fruits are boiled until soft, remove the dishes from the heat and wipe the apples through a sieve, on which there will be a peel and seeds not removed.
Place the resulting applesauce in a bowl intended for cooking jam, add 600 grams of granulated sugar per 1 kg of mashed potatoes and boil over high heat, constantly stirring with a wooden spoon or spatula. Cooking is continued until the jam thickens and acquires a pleasant cream color. He is considered ready if, when stirring, the scapula begins to leave a furrow that does not disappear immediately, or when the jam starts to fall from the spoon in a piece, without forming a continuous thread.
Packed jam from white filling, pack hot in sterilized dry jars, then cool. On a surface of a cooled jam, put a circle of parchment paper, then close the jar with a lid and put it in a cool, dry and well-ventilated place.