Jam from paradise apples In the old-fashioned way

Apples retain their shape and they can really be taken by the tails! The recipe is taken from the book by P.P. Alexandrova-Ignatieva "Practical foundations of culinary art" in 1909.

Galina

Recipe author

Paradise Apple Jam The old-fashioned way

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Composition / ingredients

Servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 37 g

148 kcal

GI: 8 / 0 / 92

Step-by-step cooking

Cooking time: 4 d

Step 1:
Having selected good, not particularly ripe Chinese apples, cut off a little stalks, cut off the beards and pierce through with a wooden peg. This is done so that the apples are saturated with syrup. The apples were blanched in boiling water for 3 minutes and were not cooled. We transfer the apples to the syrup.
Step 2:
Jam was cooked in 4 steps. Cook in a light syrup for 4-5 days, letting it boil once every day. It is best to cook jam in a copper basin and stir with a wooden spoon. When the apples are ready, they will become completely transparent, and the syrup should become thick. Put the finished jam in clean, pre-scalded boiling water jars (dry), close the lids. It is better to store it in a cool place.