If you have a garden, and in it apple-trees, then from time to time there is a problem - where to put surplus of fruits. The simplest decision is to cook apple jam, it is a tasty and useful product which will be stored all winter and to please you with aroma of summer apples.
For preparation of jam it is better to use surplus of apples of summer grades, such as White filling, Cinnamon, the Moscow grushovka and other grades under which trees in the summer a carpet the falling-down ripe fruits lie. Home-made jam turns out tasty and dense, without conceding in anything to factory.
What is required for cooking of jam
First of all it is necessary to prepare the necessary number of glass jars, covers and the machine for rolling. It is more convenient to take banks small volume that, having opened a jar, quickly to use contents.
Directly cooking requires a copper basin or a pan from stainless steel. In the enameled pans it isn't recommended to cook jam.
On one kilogram of the peeled apples it is necessary to take one kilogram of granulated sugar, a half of a bag of vanilla sugar or pure vanillin on a knife tip.
How to cook jam
Peel apples from a thin skin and a core, to slice. Slightly to moisten sugar with water, to mix with apples and to allow to stand a little. Then to put on small heat and to cook, stirring slowly. At the same time apple slices have to turn into puree. If it didn't occur, it is possible to use the blender or the mixer. When contents of a pan are homogeneous mass, it is necessary to reduce as much as possible heat and to stir slowly constantly with a wooden scapula or a spoon, in order to avoid burning. Jam is considered ready when gains golden-brown color, and its drop doesn't spread on a cold saucer. It is possible to add couple of leaves of fresh mint to almost ready jam, it will give special aroma.
While jam cooks, it is necessary to put to be sterilized the jars and covers. A way of sterilization most just - in boiled water. On a plate the big bowl with water is put and banks serially fall to it. The bank should take out from boiled water how to impose there jam, and to immediately roll up a cover. At the same time the care is necessary: don't burn!
We put the rolled-up cups with jam on a table up a bottom before full cooling. At the same time at once it will be clear whether the cover is well rolled up. Otherwise, from under it there will be bubbles. If everything is all right, we wash out the cooled-down banks a stream of warm water to wash away the jam which accidentally got on walls, and we remove in a case or the fridge. It is better to store home-made jam in a cool.
Home-made jam is useful for health (on condition of normal acidity of a stomach). Grain small loafs or toasts with jam - a great breakfast, both for adults, and for children. Jam can be used for baking of pies and buns, cakes and cakes.