Apple jam with caramel
Composition / ingredients
15
Servings:
Step-by-step cooking
Step 1:
Step 2:
Step 3:
Peel the apples, remove the core with the seeds and finely chop. Put in a large saucepan, pour lemon juice and 50 ml of water. Cook for 5-10 minutes so that the apples become soft.
Meanwhile, pour 30 g of granulated sugar into 50 ml of water and cook, stirring over medium heat, to make a light brown caramel.
Put together with the remaining granulated sugar to the apples and cook for 4-6 minutes, stirring to make a thick mass. Put the hot jam in sterile jars, roll up with sterile lids and put it upside down for 5 minutes. I keep jam on the loggia, it does not spoil.
Meanwhile, pour 30 g of granulated sugar into 50 ml of water and cook, stirring over medium heat, to make a light brown caramel.
Put together with the remaining granulated sugar to the apples and cook for 4-6 minutes, stirring to make a thick mass. Put the hot jam in sterile jars, roll up with sterile lids and put it upside down for 5 minutes. I keep jam on the loggia, it does not spoil.
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
