"Fast" apple jam

1-1.2 kg sugar

1 kg apples

1 glass water

1 lemon or orange zest grated

vanillin

Slice the apples slices no more than 2 cm thick, blanch for 5-8 minutes, allow to cool, just put them under running cold water.

Dissolve sugar in boiling water, pour the apple syrup, jam until tender over low heat.

Add vanilla after preparation (by taste), add zest.

Next canning is done as follows: "Fast" apple jam decomposed hot on banks, covered with polyethylene caps.

Keep "fast" apple jam need in the cold.