Recipe from my grandmother.
It was a garden and in the end of July there were fragrant summer apples. From them she cooked fragrant jam, it is clear and beautiful! I still remember the taste ...
Grandmother is long gone, the garden and the apples of her too... But we kept the recipe and enjoy a brew jam every year.
The main rule - the summer garden apples. Not winter or autumn! And especially not from the supermarket!
By the way, you can cook at one time, but you can a few times a little and give it brew in syrup.
In this recipe, the jam is cooked right and hot poured into banks.
Ingredients:
2 kg of apples already sliced summer sweet and sour varieties
3 - 3.5 kg of sugar
Preparation:
1. Apples away tight, not broken and without rot.
Wash the apples and cut in half, remove the core and then cut into thin slices.
Peel do not need to be cleaned, it will help to retain the shape of apples.
2. Put apple slices in a bag and weigh.
Important! Whole apples need more than 2 kg.
3. Pour weighted apples in a large saucepan, better aluminum or copper. Cast Iron Cookware and fit, just do not take the enamel, the jam will burn.
4. Absorb apples half sugar. Gently stir and leave for the night, covered with a lid or a towel from dust.
Apples give juice, jam and then you can start cooking.
5 .Postavit bowl with apples on the fire and bring the syrup to a boil.
6. Then reduce the heat and simmer jam exactly 20 minutes, stirring occasionally.
After a specified time to pour the other half of sugar, stir and cook for 20 minutes, always stirring.
Important! Jam should be prohibited and only very carefully with a wooden spoon or skimmer wide so as not to damage the apple slices.
And best of all shake the pan in a circular motion.
7.Vymyt cans and lids. Sterilize not necessary. The main wash and dry thoroughly.
Grandmother jam is stored in a large bucket or pan, covered with a lid. Bucket just stood in the hallway, and does not spoil.
8. Hot apple jam decomposed by the banks to the top, evenly dialing syrup and the apple slices.
Close the lid.
6. Give the jam to cool completely and remove in a dark cool place for storage.
Jam with a sufficient amount of sugar can be stored at room temperature, as long as falling on the solar rays.
Good luck with your preparations, delicious winter and bon appetit!
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