Apple-caramel jam

2 kg apples (Antonov)

800 g sugar

100 ml brandy / rum

1 Lemon average

Rinse, peel the apples, remove the seed box.

Cut the flesh of apples into cubes, sprinkle with lemon juice (squeezed from a lemon).

200 g sugar, pour into a saucepan, pour in 1/3 cup of water, heated to a yellowing of sugar, then remove from heat, put the apples and mix them with sugar, fill the rest of the sugar, mix well.

Put the apples with the sugar on low heat, bring to a boil, boil for 40 minutes jam.

Brandy or rum to add to the jam before removing it from the stove.

After removing the plate with apple and caramel jam mix, expanded in sterilized jars and lids with sterile cork.