Apple and Lemon Jam
Description
Home winter preserving. For jam, use firm apples; winter varieties, preferably late-season ones, work best. The secret to a beautiful jam color is to simmer the apples several times, letting them cool and absorb the syrup—this step makes the apple pieces translucent. Unlike other fruits, apples will still break down during the process, but they will not lose their amber color. Reduce until you reach the desired consistency; after cooling, the apple pectin will make the jam even thicker.
Instructions
- 1
Step 1
Prepare the apples, sugar, water, and lemon. Let's begin!
- 2
Step 2
Combine the sugar and water and bring to a boil.
- 3
Step 3
Peel the apples, remove the cores, and cut into small pieces.
- 4
Step 4
Pour the boiling syrup over the apples, stir, and let cool under a lid.
- 5
Step 5
Remove the zest from the lemon, squeeze the juice, and strain it. For 1 kilogram of apples you need one small lemon or half a large one.
- 6
Step 6
Add the lemon juice and zest to the apples and mix gently. Do not stir the jam any further. Let it cool for 2–3 hours.
- 7
Step 7
After 3 hours, bring the jam to a boil, simmer for 1 minute, and turn off. Let it cool for 2–3 hours. Repeat the procedure 5–6 times. During this time the apples will fully absorb the syrup and become transparent. Now it’s time to reduce: use low heat, do not cover with a lid, and cook the jam until the moisture evaporates. I simmered for about 20 minutes until the jam was thick like apple butter.
- 8
Step 8
Pack into sterilized jars and seal the jam. Store in a cool place.
- 9
Step 9
Happy preserving!