Jam call the product received by boiling of various fruit and berry purees with addition of granulated sugar or without it. It is considered that it is the is best of all autumn and winter grades of apples are suitable for jam, but this delicacy from a summer grade white filling turns out not less tasty and fragrant.
How to make apple jam from white filling
For preparation of jam it is recommended to select fleshy dead-ripe fruits. The mature damaged fruit can be also used for cooking of jam. They need to be touched and removed at apples the damaged and unsuitable parts.
After desteming fruits very carefully wash up a baking plate a large amount of flowing water. Knife clean fruit from stainless steel on 2 or 4 parts, depending on the size of apples. Then shift in a pan or a tinned copper basin, pour in a little water (on 1 kilogram of apples of 100 milliliters of water) and put on silent fire to cook. In order to avoid burning during cooking apples it is necessary to stir slowly with a wooden scapula or a spoon constantly. After fruits boil soft to softness, remove ware from fire and wipe apples through a sieve on which there will be a thin skin and not remote seeds.
Place the turned-out apple puree in the ware intended for cooking of jam add 600 grams of granulated sugar on 1 kilogram of puree and to a uvarita on strong fire, constantly stirring slowly with a wooden spoon or a scapula. Cooking is continued before condensation of jam and acquisition of pleasant cream color. It is considered ready if when stirring the scapula begins to reserve the furrow which isn't disappearing at once or when jam begins to fall from a spoon a piece, not forming continuous thread. Pack ready jam from white filling hot in the sterilized dry banks, then cool. On a surface of the cooled-down jam put a circle of parchment paper, then close to bank a cover and remove to the cool dry and well aired place.
The recipe of jam from white filling and plums
To make jam from apples white filling and discharge blue kyustendilsky or the mirabelle plums, are required: — 1 kilogram of apples white filling; — 1 kilogram of plums; — 1.8 kilograms of granulated sugar; — 1 glass of water. White filling very carefully wash up apples and cut on segments. Also wash plums under flowing water and remove stones. Put the prepared fruits in the ware intended for cooking of jam pour in water and you cook, constantly stirring slowly, to softness. Then, without allowing to cool down, wipe everything through a sieve. Add sugar to the received puree, carefully stir and you cook on weak fire, often stirring slowly, to the necessary density. Pack ready jam hot in the sterilized banks, roll up and cool.