Apple jam

Apple jam is considered to be the best kind of jam. Due to the fact that it is prepared from mature, fresh, wiped apples with the addition of sugar, it retains all the valuable qualities that are inherent in one fruit. In addition, most varieties of apples contain well gelling substances, which makes it possible to get thick jam as a result.

As a rule, it requires mashed potatoes from these fruits. It also prepares marmalade. So, to get a thick and delicious apple jam, take as many apples to make one kilo of puree. Sugar will need 800 grams. If jam is prepared from varieties of low-acid apples, you should add citric acid (2-3 grams is enough).

In hot form, the jam is poured into dry, pre-prepared cans, which are closed with two mugs, the first of cardboard, and the next - from parchment paper. After the banks very carefully and tightly tied with string. Keep them in a dry, well-ventilated and cool place.

Otherwise (if the room is damp) jam (apple) can become covered with a rather quick mold and soon deteriorate completely. Also it can become moldy or ferment it even when it is poured into a moist container that has not been drained beforehand.

But this situation can be corrected. If the first signs of spoilage appear, simply remove the mold from the surface, and immediately remove jam from the jar. Then it must be digested, adding 100 grams of sugar per kilogram of jam. Long such jam is not stored, it is better to use it quickly as food.

The way of direct preparation of sweet delicacy is simple enough. Apple jam should get a dense consistency. In an enamel saucepan, boil an apple puree, and then add sugar. First - half, boiling about 20 minutes, and then the rest of the sugar. And further on, until ready, they boil the resulting mass.

There is also an accelerated way of cooking this sweetness, which, thanks to the speed of cooking, allows you to preserve all the vitamins that are found in fresh fruits. With this method of harvesting, it is appropriate to have such a variety of apples as white fill (3 kg). A small amount of sugar (1 kg) makes jam very useful. As a filling, you can use it for pies or pies, as well as add to the porridge and sweet casseroles.

So, wash apples, clean, cut in half, remove the core with seeds and grate on a large grater. Put the mass in aluminum or copper utensils, because it is in it apple jam not burn, and add sugar. Leave for no more than 30 minutes, so that there is not a lot of juice, and apples do not "shrink" and become stiff.

When cooking, stir all the time. When it boils, cook for no more than seven minutes. Close the jars with metal covers and put the bottom up for 4-5 hours. That's all and ready. It should be noted that at home, you can also cook anything not inferior to jam and jam for their taste qualities of apple confiture.

For its preparation, it is necessary to clean, wash and grind with a knife (but very finely) or pass through the meat grinder any apples (2 kg), even green or a dropper. Pour the resulting mixture with water and cook for a total of 30 minutes. After 10-12 minutes, add sugar (1.5 kg). This time is enough to ensure that the fruits do not lose their original color.

You can determine the readiness so. On the plate you need to drip a few drops of this delicacy. If the drops do not spread out on the plate, but keep the shape, then the confiture is already ready, it can be removed from the fire. Like jam, it is poured into dry jars necessarily hot. And they close it only after it has completely cooled down.