In my opinion, the main problem with any jams is that they are too sweet. After all, sugar is also needed in order for the dessert to thicken well, so there is quite a lot of it in most recipes. But there is a very simple solution to this problem. I just add lemon. For example, in this apple jam.
Step-by-step cooking recipe
Remove the middles from the apples and scald the lemons with boiling water. You can leave the peel on the fruit.
Put the fruit through a meat grinder and add sugar.
Bring the jam to a boil and boil for 30 minutes on low heat.
Roll it up in sterilized jars for the winter.
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