Thick, aromatic apple jam is great for homemade buns or rolls. However, the sweet tooth will gladly eat it without any additions, just like a dessert for tea. That's just about how to cook a thick apple jam, not everyone knows. A store option will obviously not be beneficial for health: excessive amounts of sugar in combination with preservatives nullify all the benefits of fruits. So the preparation of apple jam is definitely worth exploring for everyone who would like to learn how to stockpile healthy foods for the winter. The process is extremely simple and will be clear to anyone.
How to make apple jam: preparationFirst of all, pick some good apples. They must be tight and ripe. All damaged, rotted places must be cut out. In addition, cut the core and cuttings. Cut the fruit into small pieces and transfer to a large pot. Please note that the use of aluminum utensils for jam is extremely undesirable. Stir the product during cooking preferably with a wooden spoon with a long handle. This helps to avoid oxidation of fruits and allows you not to burn yourself.
In addition, deciding how to make apple jam, do not forget to prepare containers for storage before. Glass jars with tight lids must be washed and thoroughly sterilized. After that, you will not have to worry about the safety of the workpiece.
How to make apple jam?
So, we went directly to the cooking process. After transferring the apples to the selected pan, fill them with water from a ratio of 500 milliliters per kilogram of fruit, cover with a lid and send to the stove. Boil until completely softened. It will take from a quarter to half an hour. After this, you should grind the fruits, this can be done using a meat grinder, blender or sieve. Look for wide-bottomed cooked applesauce. A large evaporation plane is needed to speed up the cooking process.
It is difficult to say for sure how long the jam is prepared, it all depends on the variety of apples and the amount of mashed potatoes. Having decided how to make apple jam, grease the selected container with a thin layer of olive oil, so the fruit mass does not burn and does not stick to the walls during cooking. You can also add white wine to apples.
The less you boil mashed potatoes, the lighter and more aromatic your jam will turn out. One way or another, it is necessary to cook it on a minimum fire and with constant stirring.
Sugar in jam should be added only at the final stage. Take 800 g of granulated sugar per kilogram of fruit. If you want a thicker product, put less sugar. In general, the process is pretty fast. If even this method seems laborious to you, you can figure out the instructions on how to cook apple jam in a slow cooker or oven. These are even easier ways. Whatever recipe you choose, the dessert is prepared quickly enough, so there are no reasons that can stop you from enjoying the full apple taste throughout the winter.