Knapsacks and other small apples are perfect for jam. But the problem is that it takes a very long time to sort and cut them. That's why I prefer to leave them whole, even with twigs. They will have time to soak in the syrup when cooking.
Ingredients
- Apples (small) – 1.5 kg
- Sugar - 1.2 kg
- Water - 500 ml
Step-by-step cooking recipe
Boil the syrup from water and sugar, and boil for 5-7 minutes.
Put the apples and twigs in it, bring it to a boil again and cook for 10-15 minutes.
Let the jam cool and cook for another 15 minutes.
And 1-2 more times - according to consistency.
After the last cooking, roll the hot jam into sterile jars.
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