Oven Apple Jam
Description
A simple way to stock up ahead. Here is a recipe for making apple jam in the oven. Remember that the jam will thicken as it cools. For filling jars, do not wait for it to cool—ladle it out while it is still hot. The finished jam is like thick marmalade, fresh-tasting, with barely visible, almost melted slices and bits of peel. Have a nice day. The preserve is ready for winter storage.
Instructions
- 1
Step 1
To make the jam, you will need a deep container.
- 2
Step 2
Thoroughly rinse one kilogram of apples.
- 3
Step 3
Cut the apples into small wedges, remove the core and seeds, and leave the skin on.
- 4
Step 4
Sprinkle the apples with granulated sugar. For 1 kg of apples you need approximately 500 g of sugar. Of course, if the apples are naturally sweet, use less sugar.
- 5
Step 5
Place the apples in the oven at 250°C. After 25 minutes, remove and check—if the juice has covered the bottom of the pan, stir to dissolve all the sugar completely. Return to the oven, lowering the temperature to 220°C.
- 6
Step 6
After 10 minutes, stir the apples again. It wouldn’t hurt to taste them too, in case there isn’t enough sugar.
- 7
Step 7
Readiness is checked at your discretion. Of course, the main thing is not to overcook the mixture. At a certain point, the sugar begins to caramelize quickly and the jam becomes too thick. The key moment is when the apple mass is covered with a thick, beautiful foam—the jam should be not too thick, but not completely liquid either. Pack the finished jam into sterilized jars.
- 8
Step 8
The preparation is ready. Store in a cool place.