Apple Jam in Syrup
Description
A preservation recipe without unnecessary complications. Making apple jam in syrup is not difficult, and the result is tasty, sunny, and beautiful! Transparent apple slices submerged in amber liquid entice with their magical aroma of cinnamon and vanilla. Treat yourself to this delightful jam—it will delight you all winter with its magnificent flavor. The preserve is ready for winter storage.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Cut the apples into slices (however you like). You can peel them; I leave the skin on. To keep the apples from cooking down too soft and staying as firm slices, soak them in baking soda solution (1 tablespoon baking soda per 1 liter of water) for about four hours, or leave the bowl overnight. The apples should be covered with water, but do not use too heavy a weight on top!
- 3
Step 3
Rinse the apples to remove the baking soda solution and drain them in a colander or sieve.
- 4
Step 4
Prepare the sugar syrup. Combine 125 ml water, cinnamon, and vanillin.
- 5
Step 5
Add the sugar, place over low heat and, stirring, bring to a boil.
- 6
Step 6
Add the apples to the hot syrup.
- 7
Step 7
Cook over high heat for 20 minutes, stirring occasionally. If foam forms, remove it.
- 8
Step 8
5 minutes before it's done, reduce the heat and finish cooking the jam. The apple slices should become translucent.
- 9
Step 9
Pack the jam into sterilized jars and screw on the lids. Apple jam in syrup is ready. I ended up with two 500 ml jars and one 250 ml jar.
- 10
Step 10
Have a delicious winter!