To make the thickest apple jam possible, it needs to be boiled for a long time until the natural fruit pectin takes effect. But there is an easier and faster option – add a little gelatin. I tell you how to do it better to maximize the pleasant taste and texture.
Step-by-step cooking recipe
Prepare gelatin according to the instructions.
Peel and slice the apples.
Boil water with sugar and boil the syrup for 5 minutes.
Put the apples in it and boil for another 10-15 minutes.
Pour in the gelatin, mix thoroughly and immediately arrange the jam in sterilized jars.
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