Perhaps apple jam is one of the most budgetary, versatile and affordable all year round. If you like clear syrup and whole "glass" slices, put a little more effort, spend extra time and cook according to the "boil-cool" principle, and so on repeatedly. If you are in a hurry, boil it one time before mashed potatoes (apples soften quickly), it will also come out delicious.
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Ingredients:
Apples - 500 g
Sugar - 300 g
Water - 150 ml
Step by step recipe:
To make apple jam at home, take the foods listed. If desired, it is flavored with cardamom, cinnamon, anise, sour citrus fruits are added for toning freshness. I recommend choosing strong, sweet and sour apples.
We send water first to the fire - add the entire portion of granulated sugar, bring to an active boil, reduce the heat and boil the sugar syrup for 5-7 minutes without covering.
In parallel with washing, we peel the apples. If the skin is thin and tender, you can leave it.
When planning to cook in large volumes, stock up on a spacious container. Cooking and evaporation should take place evenly - there is a good enamel basin, not oxidizing, with a wide steam outlet.
Then we cut the fruits, remove the core, chop the rest into thin and approximately the same thickness (1-2 mm) slices. With different thickness of the pieces, the boiling time will also be different. Therefore, try to chop as much as possible. Otherwise, some slices will become transparent sooner, while others will remain dull, half-baked over the same period.
We load the apple slices into the sugar syrup - by that time the sugar will have completely melted. Boil, reduce heat and cook for 3-4 minutes. We set the bucket aside.
Let it cool for 15-30 minutes. And so over and over again to the degree of transparency that suits you. Sometimes we mix, but carefully, without breaking delicate apples.
After 2 approaches, the apple wedges look like this. They begin to soak in syrup, lose density.
After an hour and a half (5-6 approaches), remove the apple jam from the stove. Pour into a clean jar, cool.
After cooling, close the transparent apple jam with slices and keep on the refrigerator shelf. We serve to pancakes, pancakes, cheesecakes bite with tea.
Bon Appetit!
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