Amber Apple Jam
2 servings
180 minutes
Jam that combines the main aromas of winter - apple, cinnamon and vanilla. If you take Granny Smith apples, there will be more than enough juiciness.
1
Wash half of the apples well, cut into small slices, place in a large pot, cover with water completely, and boil over medium heat for 15-20 minutes until softened.
- Apple: 2 kg
2
Then separate the obtained juice from the apples and strain it.
3
Dissolve all the sugar in the juice and simmer the syrup on low heat for about 30 minutes (watch for consistency: the syrup should become slightly sticky, but do not overcook it, or it will turn into a sticky mass, which is not typical for jam). Use the cooked apples for puree or baking.
- Sugar: 1 kg
4
When the syrup is ready, peel the remaining apples, grate them on a coarse grater, and add them to the syrup (it's better not to grate the apples before the syrup is ready, otherwise they will oxidize, release juice, and your jam won't be as amber-golden). Cook for 20 minutes from the moment it boils over medium heat, avoiding strong boiling. The grated apples will gradually occupy the entire volume of the syrup. There shouldn't be much free liquid; if it remains, add more apples.
- Apple: 2 kg
5
The finished jam will be thick, golden-orange in color, with transparent soft apples; at the end, you can add cinnamon or crushed almonds and vanilla and mix. Pour the hot jam into clean hot jars and seal with metal lids (if for winter) or cool it down, close with regular lids and store in the refrigerator.
- Ground cinnamon: to taste
- Vanilla: to taste
- Cinnamon: to taste