The remarkable harvest of apples was this year! You enjoyed all family taste of ripe, fragrant fruits. But it is time to think also about winter. In cool winter day it is so pleasant to sit behind a cup of hot tea at home. And the socket of tasty apple jam will be to it great addition. So set to work – make apple jam with a lemon for the winter.
It is required to you
- apples – 2 kg;
- sugar – 2 kg;
- a lemon – 2 pieces.
Instruction
1. First of all estimate raw materials – what grade of apples you will use. If it is lungs, gentle summer grades, it isn't necessary to husk. Knife their sharp thin segments, deleting only a core. If for jam thick-skinned winter grades are taken, husk, remove a core, and cut pulp in cubes. In a deep pan (it is better with a heavy bottom) put the cut apples and fill up with sugar. Cover preparation with a towel and leave for the night (for 10-12 hours).
2. Look in the morning whether a lot of juice yielded fruits. If sugar solution very liquid (so happens, when apples juicy), merge it in other pan and put on fire. You cook syrup 10-15 minutes (so far slightly won't thicken) and, boiling, pour out back in apples. Leave to infuse for 2 hours. Then bring apples in syrup to the boil and you cook on slow fire of 5 minutes. After that switch off fire, leave a pan with jam to cool down.
3. Meanwhile carefully wash out lemons and cut in half. Squeeze out juice, pour out it in jam. Cut halves of a lemon once again in half and also send them to a pan. When jam completely cools down, again put it on fire and you cook 3-5 minutes. Repeat this cycle 2-3 times (depending on a grade of apples). Pieces of apples in the course of preparation become transparent, get an amber shade. As soon as these signs appeared, cooking can be stopped.
4. Ready jam has to be dense, bright (lemons give aroma to apples and don't allow them "fade"). Remove from it lemon quarters unnecessary already. Spread out jam in the sterilized banks, cover with covers.