Apple Jam
Description
Homemade preserves keep for a long time. The Chinese apple variety has a sweet-and-sour taste and is ideal for making jam. The apples stay whole in the jam, so during cooking they must be steeped in the syrup. Serve at the table or store in the pantry.
Instructions
- 1
Step 1
Select the apples and wash them. Trim off their stems (not completely—just trim them a bit). Pierce each apple several times with a toothpick. This keeps the fruit from bursting while cooking. You will need a pot of water (this is not the 250 ml of water listed in the ingredients). The pot should hold all the apples, with enough water to cover them. Bring the water to a boil. As soon as it boils, add the apples and cook for 5 minutes. When the time is up, cool the apples immediately under cold water.
- 2
Step 2
Separately, we will prepare sugar syrup for our jam. To do this, mix the water (250 ml) with the sugar in a separate container. Bring them to a boil (over low heat) and keep them at a boil until you are sure all the sugar has dissolved. Pour the resulting sugar syrup over the apples and keep them on the stove for 10–15 minutes. Be sure to skim off any foam that forms.
- 3
Step 3
After that, turn off the heat and cover the saucepan with the apples in syrup with a lid. Leave them like that for about 2–3 hours so they can steep. Then simmer again (also 10–15 minutes). That’s it! The finished jam can be cooled and tasted right away. Or you can pour it hot into jars and seal them.