Apple jam according to this simple recipe turns out delicious, fragrant and very thick. The same as in the store, only much better! It does not spread and is ideal for filling in pies, pastry pies, cheesecakes and other confectionery.
Ingredients
- Apples (net weight) – 3 kg
- Sugar - 1,5 kg
- Water - 100 ml
Step-by-step cooking recipe
Wash the apples, remove the cores without peeling, cut them arbitrarily.
Place the prepared apples in a cooking bowl, add water, bring to a boil over medium heat and cook, stirring, until soft (about 40-50 minutes).
Use a blender to grind hot softened apples to a homogeneous puree.
Put the workpiece on the fire again and boil over low heat, stirring constantly, until the desired consistency. Half an hour is usually enough for me.
Add sugar, stir and boil the workpiece over low heat until it completely dissolves. During the cooking process, the jam will become darker and noticeably thicken.
Pour boiling apple jam into pre-sterilized jars, seal tightly, turn upside down, wrap and leave to cool completely. Store the cooled workpiece in a cool, dark place.
