Apple jam

1 kg apples

1.2-1.3 kg sugar

syrup:

2.5 glass water

1.3 kg sugar

Apple jam prepared by the method of multiple cooking. When cooking at once the fruit is not boiled, the syrup thickens quickly and jam turns unstable.

Apples are thoroughly washed, peeled, core removed. Peeled apples cut into slices about 2 cm thick, blanch in boiling water for 3-10 minutes (depending on the density of the pulp). Then rapidly cooled in cold water and separated seethe and undercooked slices. Undercooked slices used in the future for making jelly or jelly.

To cut apples are not darkened and after the blanching before it is placed into salted or acidified water (1 tsp. Salt and 3 g of citric acid per 1 liter of water), but not more than 1 hour.

The syrup is prepared on the water remaining after blanching (700 g of sugar are dissolved in 1 1/2 cups of water). Apples pour the boiling syrup and allowed to stand 3-4 hours, then put on low heat and stir, bring to a boil. Boiled for 5 - 7 minutes and set aside for 6 - 8 hours. Once again brought to the boil, add remaining sugar syrup (600 g sugar 1 cup of water) and cooled again. Cooking is repeated 1-2 times.