Composition / ingredients
Cooking method
Apples for making jam are better to take hard varieties, you can slightly under-ripe. Wash them and peel them, which you will set aside for now.
Cut the apples into quarters, cut out the cores and put them in a bowl of a slow cooker. Pour a third glass of water. In the "Baking" mode, cook them for 30 minutes. This is necessary in order for the apples to become soft.
Put the peel in a saucepan, pour the remaining water and put it on the stove. Bring to a boil and cook the peel for 20 minutes, then strain.
Put the apples out of the bowl and chop them with a blender. You can do this right in the bowl with a wooden pushcock.
Add sugar, lemon juice, and a decoction of apple peel to the puree. Set the Baking mode again, only now for 45 minutes. The lid can be closed or left open, stirring the jam from time to time.
We transfer the hot jam to a sterilized jar, close the lid. After it cools down, store the jam in the refrigerator.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Apples - 47 kcal/100g
- Dried apples - 210 kcal/100g
- Canned apple mousse - 61 kcal/100g
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Water - 0 kcal/100g
