Early jam for winter

Observing the rules of jam cooking, we select the fruits by size and maturity. Both should be the same. We carry out pre-treatment of the knapsacks: wash with cool water, cut the stems in half. The next stage is pricking each apple with a pointed stick made of wood. I think a regular match or toothpick will do for the procedure. We put the knapsacks in an enameled saucepan, fill it with hot water and let it boil for 5 minutes. We catch the fruits and pour cold water in a separate bowl and leave. After 7-8 hours, prepare a syrup from sugar and the water where the knapsacks were lying. When the syrup boils, pour the fruits into it and turn off the stove, until the next stage you have 10 hours, let the billet stand. We decant the syrup into a cooking basin, wait until it boils, remove the film from it, put the knapsacks and finally boil for 20 minutes over low heat. Pack it hot.
The long way to the final result has been passed and when you try the jam, you will not regret a single step.