Jams

Jam from apple slices. Jam recipe

apples – 2 kg (for example, Antonivka);
water – a little more than 60 ml;
sugar – 120-130 g;
juice squeezed from a medium-sized lemon;
seeds taken from 1-2 vanilla pods.

Apple jam for the winter is a great and versatile recipe. It can be used for many apple pies. It will also be a great addition to sweet fritters.

The process of making jam from apples.

  1. Prepare at least 2 kg of apples. I used the early variety Antonivka, but I also recommend varieties such as Shara Reneta (sour), Golden Reneta (sweeter) for apples for the winter, Geveva, Gloster, Boskoop and even Ligol. It is also a great idea to mix several varieties together.

Advice: Add lemon juice so that the apples do not darken. If you have sweeter apples, you can give more lemon juice and less water.

In total, I fried the apples for about 30 minutes. You have to keep an eye on the contents of the pan at all times because they can burn. In addition, control the power of the stove. At the end (2-3 minutes before turning off the burner), add vanilla seeds to the pan. As an alternative, the seeds can be replaced with a teaspoon of vanilla paste or essence. Of course, a bag of vanilla sugar will also work.

Advice: In addition to or instead of vanilla, you can also add a teaspoon of cinnamon and/or a pinch of ground cardamom, cloves, or ginger.

Place the apples in the prepared jars (leaving about 1 cm of free space) and immediately roll up each jar. You can additionally cover the jars with a towel so that they cool down more slowly. After cooling, all lids should be attached. Therefore, pasteurization is not required.

Advice: if the cans do not absorb immediately, simply twist them tightly and set them aside. They should all be well absorbed within a few hours.

Take baked apples in jars to a dark and dry cellar or other dark and cool place. Keep it there until next season at least. If any of the jars are not absorbed, put them back in the refrigerator and use as intended. If you don’t have a cellar, don’t worry, because sweet jams are more “resistant” to storage in warmer rooms. All you need is a regular cupboard or storage box in a cooler location.

Cooking time: 2 years
Preparation time: 1 years
Kitchen: Ukrainian
Description: Apple jam with slices – recipe with step-by-step photos

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