Transparent-amber segments of apple jam will please you with unforgettable taste and aroma. Simple apple jam in preparation contains very small number of calories. Considering this property of jam, it is widely used as a stuffing for buns, pies and puffs, decorate with it cakes and cakes. Thanks to the high content of vitamins, tasty delicacy will serve as prevention of avitaminosis.
It is required to you
- apples (sweet-sour
- firm) – 2.5 kg;
- sugar – 2 kg;
- water – 2 liters;
- citric acid – 7 g;
- vanillin – 5 g;
- cinnamon – 3 g;
- salt – 30 g.
Instruction
1. Before you start process preparationsof apple jam, take the average sizes a pan and pour into it one and a half liters of cold water. Dissolve 30 grams of salt in juicy liquid.
2. Wash up the apples which are selected for jam in flowing water and destem then rub off a soft towel. Cut apples on two halves and cut out cores with sunflower seeds. Take a half of apple and accurately cut off from it a thin skin. Cut off a peel very thin layer as under it apples contain most of all vitamins. Slice the peeled apple of small, about 2×3 cm. At once lower apple pieces in the added some salt water that they didn't darken. Repeat this procedure for each apple half.
3. While apples are soaked in salt solution, take a pan on three liters, pour water into it and warm up liquid to a boiling point. Accurately shift a skimmer apple cubes from the added some salt water in boiled water. You cook the received mix not less than 5-6 minutes. By means of a skimmer get fruit pieces from boiled water and shift in a big cup, fill in them with cold water. And pour liquid in which they boiled in a three-liter cylinder. In 2-3 minutes drain water from a cup with apples, and touch apple slices: remove the boiled soft pieces from lump.
4. Take a four-liter pan and pour into it from a cylinder water liter. Heat liquid to a boiling point and, constantly stirring slowly, pour into it kilogram of sugar. You cook a sugar syrup until ready 15 minutes then disconnect and add to it pieces of apples. Cover a pan and set aside for an hour. Then again bring your jam to a boiling point and you cook on slow fire of 8-10 minutes. Again set aside a pan for 3-4 hours.
5. Later the put time, put a pan on fire, add to its contents 500 ml of water (from a cylinder) and 1 kilogram of sugar and bring to the boil. At the same time it is continuous, but very accurately stir slowly. You cook jam on slow fire of 12-15 minutes. After that remove a pan from fire and set aside aside for 5 hours. Having waited for the put time, the third time put a pan on fire and bring to a boiling point. Add citric acid, cinnamon and vanillin to the received mix. Periodically stirring slowly, you cook apple jam on slow fire for 7-8 minutes. Then at once spill hot mix on banks and roll up.