Jam is a dish known since ancient times. At all stages of its existence, it had the same meaning: a delicious treat, obtained after heat treatment. Today it is popular in different countries: for example, in France it is called "confiture", in England - "jam", and in Asian countries - "cue".
There are many
recipes for making a sweet product, and their main difference is in the components used. As a rule, these are a variety of fruits, although berries and even vegetables with a neutral taste (zucchini) can be used.
Apple jam with lemon is an amazing combination that gives us a wonderful start to every day, because eating it in the morning for breakfast, you charge yourself with energy for several hours ahead.
The end of summer is always marked by a significant harvest, which we all try to turn into stocks for the winter. The most popular way to preserve fruits and vegetables is preservation. Of course, when it comes to sweet preparations, the first thing that comes to mind is jam - a favorite treat of childhood! Indeed, in Soviet times there wasn’t such an abundance of sweets on store shelves, so our mothers carefully cured processed fruits with sugar in three-liter jars.
Apple jam with lemon perfectly copes with the role of an independent dish. However, it can be successfully added to homemade cakes as a filling, stuffed with pancakes or seasoned with cereal for breakfast. Such versatility has the potential to prepare blanks from these products, because in winter cold sometimes you really want variety! Apple jam with lemon has a unique taste, having a delicate shade of one component and the bright acidity of the second - a real culinary extravaganza!
In order to make this confectionery masterpiece, take 2 kg of apples and sugar, 3 lemons, half a liter of water, 1/2 tsp. vanillin and 5 g of cinnamon. Wash and peel the fruit, squeeze the juice from citrus, and grate its zest on a fine grater. Pour water into a volumetric pan, add sugar to it and boil the syrup. Then cut the peeled apples into small and even slices and transfer them to the resulting solution, then cook for about half an hour. Next, pour lemon juice into an almost ready dish, pour in aromatic spices and grated zest, hold on the stove for another 5 minutes. At this stage, it is advisable to cover the dish. Ready jam from apples with lemon is laid out in sterile jars and corked for the winter.
In early childhood, we could see how easily and simply our grandmothers cope with a huge harvest in late summer. In fact, the whole secret lies in the knowledge of special recipes that significantly save time. For example, quick jam from apples, otherwise it is called "Five Minute". The fruit is rubbed on a coarse grater, sprinkled with sugar in equal proportions and left for two hours. Then, cinnamon, crushed nut or other component is added to this mixture to taste and boiled for five minutes and corked in the usual way. That's all!
Making jam from apples does not take as long as it might seem. However, with a little imagination, you can get a result that will surpass itself!