Apple jam five minutes

Step-by-step cooking

1. Step 1:

   

   Wash sweet and sour apples under running water. Do not try to remove the seed pod by cutting the apples in half! Just cut the pulp from four sides, without touching the stub at all. Yes, so more pulp will go to waste, but it will take much less time to cook apples! This is especially true with a large volume of workpieces.

2. Step 2:

   

   Apples are traditionally cut into either large cubes or thin plates. It seems to me that in the second case, jam looks more advantageous.

3. Step 3:

   

   Weigh the already peeled and sliced apples. This is necessary in order to accurately comply with the recipe.

4. Step 4:

   

   So, the proportion of apples-sugar in this recipe is 1:1.5. I got 500 g of apples, so I need 1.5 times more sugar - about 750 g.

6. Step 5:

   

   Mix apples with sugar very carefully, trying not to damage the integrity of the plates. Cover the bowl and put it in the refrigerator overnight. During this time, apples will give a lot of juice.

7. Step 6:

   

   Pour the apples together with the juice into a suitable-sized saucepan. I have a stainless steel bucket. And bring the jam to a boil over low heat. Stirring occasionally so that the apples do not stick to the bottom. After boiling, cook the jam for five minutes. Then remove from heat and cool completely at room temperature.

8. Step 7:

   

   After cooling, add vanilla sugar to the jam and bring it to a boil again over low heat. The cooking time after boiling is the same five minutes.

9. Step 8:

   

   Then the jam, still hot, is laid out in clean jars, cooled and stored in the refrigerator. I have not tried to store such jam for more than two or three weeks. For long-term storage, there is conservation.