The technology of boiling fruit to a dense state appeared about 200 years ago. Currently, the housewives have improved recipes and know how to cook apple jam at home. And if before cooking it was necessary to spend at least two to three days, now it can be boiled and closed in cans in a few hours.
Type of kitchen:
Method of preparation:
- perfect apples - 2 kg;
- beet sugar - 1 or 1,2 kg;
- drinking water - 1,8 - 2,3 liters (adjustable during cooking).
The recipe for cooking at home
A tasty treat will turn out if you select fruits of the same degree of maturity without defects. You also need to prepare an enameled container for cooking and think about how to chop apples. This can be done using a harvester, blender, meat grinder or ordinary grater. A more time-consuming option is grinding the fruit through a sieve.
- We collect clean water in the basin, pour apples into it. Rinse thoroughly. Cut in half, remove the core and remove the rot, broken parts, if any. Cut into small cubes or slices.
- We prepare two containers for cooking. Divide the workpieces into equal parts and distribute into pans. Pour 900 ml or 1 l of water into each of them so that it covers the apples completely.
- Cook for 25 minutes on moderate heat, stirring occasionally so that the pieces do not burn to the bottom.
- Grind apples in any convenient way until smooth mashed potatoes. Pour 600 g of sugar into each pan. We turn on the minimum fire on the burner and boil the fruit mass for 1 hours, regularly stirring with a spatula so that it does not burn to the bottom and walls of the dishes.
- Pour the finished jam hot in previously sterilized jars, twist with a can opener. Turn upside down and wrap. Leave to cool for a day at room temperature. Then we transfer to a place to store blanks for the winter.
If there is no certainty that the jam is ready, we conduct a simple test. Put ½ part tsp goodies in a flat clean dish. If it does not spread and retains its shape, then you can close it in jars.
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