Delicate taste, subtle aroma, with refreshing acidity. It can be eaten with a spoon, as a child, and can be done any baking twist – a favorite apple butter !!!
- Apple acid varieties – 2 kg
- Sugar – 900 g
- Lemon – 1 pc
- Water – 450 ml
Peel the apples peeled, cut into four parts, cut out the core.
Tip: To jam was not liquid, take the sour apple varieties: Antonovka, Simirenko, Granny Smith, Gloucester.
Cleaning Do not throw, wrap in cheesecloth. They will help to thicken jam quickly. At the bottom of the pan pour a glass of water, put in a clean gauze, and on top of quartered apples. Bring to a boil and simmer for 15 minutes. Press and discard cleaning. Apples strain through a sieve of excess moisture and wipe portions into a puree. Add sugar and lemon juice and mix.
Tip: add sugar to jam in the middle of cooking, so that it was not cloying. Value: 1 kg of apples 600 g sugar. It will not allow to ferment jam or sugar. Lemon juice will not turn into jam brown mixture. At 1.5 kg apples 3 tbsp juice.
Pour the apple mass into a mold and place in oven for 1 hour at 150 degrees (preheat to 200 degrees, then lower the temperature).
Tip: jam bake in the oven so that it quickly thickened.
Wash the jars and lids with soda and sterilize. Ready-made jam should be amber-honey color and be fairly thick. Fill the jar with jam on “Marusin belt.” Top generously sprinkle with sugar and tightly roll up the cover. Store in a dry, dark place for up to 3 years.