Easy and affordable way to turn apples into thick jam. It is great for filling in cakes, pies and other desserts.
Well kept in a cupboard in the kitchen for 2-3 years.
Soon ends this summer. Months of August and September - the time of harvest of fragrant apples.
Of these, boil jam, jams, compotes closed. But one way to preform special and the most necessary, in my opinion.
This harvesting jam. Why, it's a thick, dense, like marmalade.
It is perfect for tea, but the best is as a filling in pastries.
Incidentally, the jam can be cooked in a transparent and golden, or hold on a plate to dark caramel or chocolate color.
Recipe thick apple jam
Ingredients:
3 kg of apples
1.5-2 kg of sugar
Preparation:
1. Wash apples, peel and cut into halves. Clean out the seeds with seed pods.
2. In a large deep saucepan to boil 3-5 liters of water.
3. Portions or all at once, if the pot is big, put apples prepared in boiling water.
Reduce heat and blanch the apples with regular stirring, until soft.
4. Remove with a slotted spoon apples into another bowl.
5. Mash boiled and steamed apples or tolkushkoy wooden pestle. You can use a blender, but I do not recommend. Better than the usual wooden potato-myalka.
6. Pour in the apple puree and sugar mix. The amount of sugar depends on the sweetness of apples. need is greater for acidic sugar.
Stir the apple pulp with sugar and put on low heat.
7. Boil the jam for about an hour, stirring regularly, so do not burn. About an hour later, it begins to thicken and darken. Here you can leave as is, or bring to a desired color and consistency.
But more than 2 hours to cook the jam is not necessary.
8. Ready-made jam decomposed into banks and close lid. For me, well kept and with conventional kapron (plastic) covers in a cupboard in the kitchen.
Good luck with your preparations, delicious winter and bon appetit!
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