How to cook tasty apples jam

How to cook tasty apples jam

Tasty, fragrant jam - what can be better in the winter evening to evening tea? A reminder on last summer – on a table in a crystal vase. And how many from it practical benefits! Jam helps at colds, struggles with avitaminosis and even with an autumn depression. It can be used as a stuffing for pastries or to do fruit drinks of jam.

It is required to you

  • 2 kg of apples;
    • 4 glasses of water;
    • 2 kg of sugar.

Instruction

1. Wash apples, dry up and cut with segments 10-15 mm thick, removing at the same time all defects of fruits and also seeds and seed boxes. Better make it quickly that apples on air didn't darken. If it is impossible – put them in the water which is slightly acidified by citric acid, but you don't keep in it more than 1 hour. Choose apples for jam with dense pulp, moderately sour and fragrant.

2. Blanch the cut apples in the boiling water within 3-5 minutes. Time of scalding depends on pulp density, the it is more dense, the longer blanch. Then snap-chill apples in cold water. Try to do everything delicately to keep segments whole and not to receive porridge at the exit. Process of scalding is necessary that apples in jam turned out soft and at the same time kept a form. If not to make it and just to fill up apples with sugar, expecting so far they will start up juice – can happen that apple segments will give all juice to syrup, and will become wrinkled and rigid.

3. Water in which apples were blanched will go for syrup preparation. In 2 glasses of water dissolve a half of volume of sugar and bring syrup to the boil. Then lower apples in the boiling syrup and set aside aside for about 3 or 4 hours. Time that fruits became impregnated with syrup is necessary. Then put jam on fire, bring to the boil and again set aside.

4. Weld from 2 glasses of broth and the second half of sugar syrup and add it to jam. Repeat jam making 2-3 more times, every time bringing it to the boil, and then removing from fire before cooling. Jam can be considered ready if the syrup drop, having fallen to a cold saucer, doesn't spread.

Author: «MirrorInfo» Dream Team


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