Chinese Apple jam

To begin with, the "Chinese" needs to be washed, cleaned of greenery and cut the tails short. Then they need to be pierced in several places and boiled with boiling water. It is best to pierce the apples with ordinary knitting needles – this is the fastest and easiest way.
Then put the apples in a saucepan, pour boiling water and cover with a lid for 5-7 minutes. And then immediately cool in cold drinking water.
Now it's time to cook the syrup – constantly stirring, bring the mixture of water and sugar to a boil and cook until the sugar melts. After that, pour the syrup over the apples and cook until the syrup becomes transparent. Here the old syrup should be drained into a saucepan and boiled until it thickens.
And again pour the syrup over the "Chinese", but now there is no cooking – just set aside the basin with jam for 6-8 hours. Such cooking and tincture of Chinese jam should be repeated a couple of times until the jam is ready.