Apple jam is easy

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Only the laziest author from medicine did not write about the benefits of apples. But no one needs to be agitated, their usefulness and the popular love for apples are axioms that do not need to be proven. As soon as the first apples of the old summer variety, popular in summer cottages, appear on the market, the apple season begins in the kitchens. It's hard to say when it ends. Dishes and preparations from these fruits are used in the home menu all year round.

Of course, families try to stock up on fresh fruits for the winter if they have their own garden and storage space. But preparations from fragrant fruits are also tasty and he althy. Traditional winter supplies are drying and jam from apples. Modern electric dryers reliably replace solar heat and work around the clock, making the process of drying fruit completely effortless.

Another thing is apple jam. This product needs to be given time, not leaving the cooking process unattended. When cooked with sugar, apples tend to stick to the bottom of the pan and burn. But the time spent is more than paid off by the taste of the finished dish.

Preparing any apple jamdegree of ripeness, even from fallen fruit. Fruits must be thoroughly washed and peeled. Then they should be cut. The slices should not be too small, they should not be grated - in jam, unlike marmalade, there should be small pieces of fruit.

Sugar in apple jam is put to taste, based on your own preferences. The standard proportion of sugar per kilogram of fruit is 300-400 grams. Apples have a gelling property, thanks to the pectin they contain, and do not need a thick syrup. Sour apple varieties are not used for making jam.

Many housewives are wondering how to make apple jam so that it does not lose its bright color. The secret is simple - use lemon juice. As soon as the fruits are cut, we put them in a saucepan with a thick bottom or in a bowl for making jam. We fall asleep sugar, add juice from one lemon and half a glass of water. All calculations are given per kilogram of prepared raw materials.

Bring the jam to a boil over low heat so that the apple slices release juice and the sugar dissolves. As soon as the whole mass begins to gurgle with bubbles, you can add fire for a few minutes. Follow, stirring, for the degree of thickening. The jam that begins to thicken should be boiled over low heat, packaged hot in sterile jars and corked. It is better to use small jars with reusable screw-on lids for this.

Apple jam is easy to diversify by adding other products. Apples are known to be goodcombined with cinnamon, nuts. Fans of exotic taste can use ginger root as an additive. Cinnamon in jam should be laid at the very beginning of cooking in the form of a whole piece, it is better to grind almonds or walnuts into a fine powder. Two teaspoons of nut filler is enough, add 5 minutes before the end of cooking.

Ginger for adding to jam is rubbed on a fine grater and laid immediately after the start of a uniform boil. If you put 1 teaspoon of aromatic additive, then there will be a slight shade of ginger in the finished jam. Increase the portion carefully so as not to drown out the own aroma of apples. Tea with apple-ginger jam is good to drink in the cold season and for colds.