Apple jam without sugar

1. We choose ripe fruits, preferably not the most sour variety.
2. Mine, clean any traces of damage – it depends on how long the workpiece will be stored.
3. Cut into slices, put in a saucepan, fill with water.
4. Cook for 15 minutes, do not forget to stir.
5. The cooled boiled apple slices are ground through a sieve.
6. Cook the resulting mass over low heat, stirring occasionally, until thickened.
7. The finished jam is laid out in clean, dry, sterilized jars, hermetically rolled up.

It is desirable to pasteurize such jam at a temperature of 100 ° C for 20 minutes.

Enjoy the apple flavor and aroma! Be healthy!