I often use apple jam for filling in sweet pastries - it turns out thick enough and does not spread. For this jam, both sweet and sweet-sour varieties of apples are suitable. If the apples are sour, add a little more sugar. I share the recipe.
Ingredients
- Apples (net weight) – 2 kg
- Sugar - 1,2 kg
Step-by-step cooking recipe
Wash the apples, peel them from the cores and cut them arbitrarily.
Pass the prepared apples through a meat grinder.
Place the chopped apples in a cooking pot, add sugar, mix well. Leave the mass for 1 hour at room temperature to dissolve the sugar.
Then put the pan with the workpiece on the fire, bring to a boil and cook over low heat, stirring, for 25 minutes. The apple mass will begin to change color and thicken slightly. Remove the workpiece from the heat and let it brew for 10-12 hours.
Repeat the cooking procedure 1-2 more times with a break of 10-12 hours. The finished jam in the cooled state should not drain from the spoon. If the jam is not thick enough yet, add another 1 cooking cycle.
Package the finished jam in sterile jars and seal tightly. Store apple jam in a cool, dark place.
