How to make apple jam
Apple jam proportions
Apples - 1 kilogram
Sugar - 500-600 grams
Water - a quarter glass
Carnation - 3 inflorescences
How to make apple jam
Select ripe, hard, slightly sour or sour apples for jam. Wash apples, remove seed pods and stalks. Peel the apples, cut into thin slices and place in a saucepan.
In a saucepan for making jam, heat the water, add sugar, stir and cook for 10 minutes after boiling with the addition of cloves.
Put the apples in the syrup and cook the jam for 1 hour over moderate heat until the apples are completely softened. Pour hot jam into sterilized jars, twist, cool and store.
Fusofacts
- For jam take away ripe fruits. In overripe or long-stored apples, little pectin (gelling substance) remains - the jam will be liquid.- Define readiness apple jam can be reduced by 2 times the initial volume. Readiness is also indicated by the fact that the jam keeps its shape and does not spread over the plate.
- Apples for jam can handle differently: cut into pieces, grate or grind with a blender. You should not remove the peel from apples: although the jam is softer without it, it is more aromatic with the peel. Apple jam burns easily to prevent this from happening, you need to use a divider for a gas stove and constantly stir the jam while cooking.
- After cooking, there are practically no vitamins in apple jam, but the jam is rich in potassium, which is very beneficial for the heart and urinary system. Main valuable ingredient apple jam - pectin, this substance normalizes cholesterol levels and helps to remove harmful substances from the body.
- Apple jam - great filling for baking: It retains its consistency when the temperature rises, so it does not leak out of cakes and muffins.
- Calorie content of apple jam - 260 kcal / 100 grams. Reduce calories apple jam can be done by reducing the amount of sugar during cooking, but then the product should be stored in the refrigerator.
- An open jar of apple jam keep in a refrigerator.