No store-bought jam can compare with homemade apple jam made with your own hands. Apples contain enough pectins to easily get an appetizing thick mass, and their sweetness can be balanced with lemon acid.
Step-by-step cooking recipe
Peel the apples and cut into cubes.
Pour lemon juice, cover with sugar and leave for a couple of hours.
Bring the billet to a boil and boil the jam for about 40 minutes on low heat.
Roll it up in sterile jars.
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