Jam can be cooked not only from berries, but also from fruit. For example, for this purpose apples perfectly will approach. And if previously to bake them, then the house dessert will develop special, very delicate taste.
It is required to you
- 1 kg of apples;
- 1 kg of sugar;
- 150 g of a cranberry;
- 2 lemons or several cumquats;
- vanillin or cinnamon.
Instruction
1. Wash out apples in water, cut in half, peel, a rigid core and sunflower seeds. Cut into cubes with the party about 1-1.5 cm. Put fruit on the leaf greased with very small amount of vegetable oil that apples didn't stick and bake within 7-10 minutes in the oven warmed up to 180 degrees. You watch that cubes didn't dry up, if necessary get them earlier.
2. Be engaged in syrup preparation. Take water and sugar in the ratio 2:1. Mix them in a pan and you cook on average fire, but you don't boil. Sugar has to be dissolved completely, and water to be evaporated a little. Ready syrup well holds a drop form on a plate, but doesn't spread on it. If syrup turns out too thin, pour into it still sugar.
3. Wash up a cranberry. Rub a zest of lemon or a cumquat on a small grater. Put pieces of apples in syrup together with berries and a dried peel. You cook jam not less than an hour, pieces of apples as a result have to become almost transparent. Constantly it stir slowly. At the end of cooking for aroma it is possible to pour a little vanillin or ground cinnamon.
4. In addition for taste saturation when cooking it is possible to add apple puree to a dessert. For this purpose peel 1-2 apples, grate and add to syrup in 30 minutes prior to the end of preparation. In this case at you something will turn out between jam and jam.
5. Prepare packing for jam. Sterilize banks and covers in boiled water within several minutes. Then dry them. Pour slightly cooled down jam on banks and roll up it metal covers by means of the special machine. Leave to cool down to room temperature. and then remove to the cool place on storage, for example, in a cellar or in a case. It is desirable to store open jam in the fridge.
6. If in the course of storage your dessert becomes candied, warm up it on a tile before giving on a table. High temperature will dissolve sugar.