Apple jam without peel
Description
Perfect for winter storage. This is a classic recipe for making peeled apple jam. This recipe uses the following ingredients: apples, sugar, citric acid, water, and vanilla sugar. I will focus separately on the jam jars. They must be sterilized: place them in the oven on a rack (200°C) for 20 minutes, then turn off the oven and leave the jars inside for another 20 minutes until they are warm; otherwise they may crack. Place the jar lids in boiling water for 10–15 minutes. Good luck.
Instructions
- 1
Step 1
Pour sugar into a heavy-bottomed saucepan, add water, and cook over medium heat. Bring to a boil, then simmer for another 10 minutes.
- 2
Step 2
Wash the apples and peel them. Remove the cores. Cut into slices.
- 3
Step 3
Grate the apple slices and add them to the syrup in small batches.
- 4
Step 4
When all the apples are in the pot, mix thoroughly and bring to a boil. Then cook until thickened for 30–40 minutes, stirring occasionally. To check if it’s done, drop a little onto a plate. If the drop doesn’t spread, the jam is ready! Add citric acid at the very end.
- 5
Step 5
Add vanilla sugar to the finished jam, mix everything thoroughly, and pour into sterilized jars.