Fragrant apple jam will be always by the way when giving tea to a table, for production of pastries or as a stuffing for pie. Make apple jam independently, so you will be fully confident in lack of harmful components and you will be able without fears to apply it to baby food.
First of all it is necessary to select quality raw materials for future jam, that is apples. They have to be fresh and strong, without damages and existence of the putrefactive centers (it is necessary to cut out the struck places carefully and deeply). Take the made and carefully washed up apples, get rid of a core by means of a special round knife which divides fruit into eight shares and deletes a middle part with sunflower seeds. In the absence of such adaptation it is possible to make it by means of a usual knife.
Cut the made apples small pieces and put in ware, add water at the rate of half of liter on kilogram of fruits. Cover a pan and put on slow fire. When apples become soft, approximately in half an hour (depending on a grade of apples), remove a pan from fire and wipe fruit with a pestle through a colander or a sieve, it is possible to pass apples via the meat grinder.
Shift the received apple weight in ware with a wide bottom (the more there will be a surface of evaporation of moisture, the quicker there will be a cooking process). You cook weight on weak fire, constantly stir slowly with a wooden spoon, so you will be able to avoid the burning spoiling color and taste of apple delicacy. There is no definite answer how many it is necessary to cook jam. But it is noticed, the cooking time is less, the is lighter and more tasty ready jam turns out. Closer to the end of cooking of apple gruel add granulated sugar, it will provide fast evaporation of water. On one kilogram of apples it is necessary to take eight hundred grams of sugar. If you wish to receive as a result more dense jam on consistence, granulated sugar it is necessary to put slightly less. But you remember, the it is less than sugar in jam or jam, those longer it need to cook. Hot lay the made jam in previously sterilized banks. Leave jam to cool down before emergence of a dense plenochka on a surface, it will help to prevent process of fermentation at storage. If the film wasn't formed, put cups with jam in a heated-up oven and slightly dry jam. Let's a product cool down also to a zakuporta banks, remove to the cool dark place for storage.