Quick Raw Apple Jam
Description
Homemade preserves keep for a long time. For this jam, you can use spices. If you prefer a more aromatic flavor, a cinnamon stick, cardamom pods, a star anise pod, or cloves work wonderfully here. Serve at the table or store in the pantry.
Instructions
- 1
Step 1
Prepare the ingredients for making jam. The apples should be firm and tender; it’s best not to use overripe ones. Rinse them thoroughly under running water and pat dry.
- 2
Step 2
Cut the apples in half, remove the core, and slice the flesh into thin wedges. Peeling is not necessary—the skin will help the wedges keep their shape.
- 3
Step 3
Place the apple slices in a saucepan.
- 4
Step 4
Weigh out the required amount of sugar on kitchen scales, let the apples stand for a couple of hours under the sugar so they release a little juice.
- 5
Step 5
Next, place the pot over low heat and stir the apples gently with a wooden spoon; the sugar should dissolve completely and turn into syrup. After the jam comes to a boil, cook it for 30 minutes. During this time, all the slices will become transparent and take on a slight amber color.
- 6
Step 6
Sterilize the jars and lids in advance using any convenient method, fill them with hot jam, screw on the lids, turn upside down, and wrap in something warm until completely cooled.
- 7
Step 7
Quick apple jam is ready! It stores well at room temperature and does not require prolonged cooking over several days, as in other versions.