Homemade apple jam
4 servings
30 minutes
Homemade apple jam is the embodiment of comfort and traditions of Russian cuisine. Its history dates back to times when every housewife sought to preserve the fruit harvest for a long winter. This thick, sweet mass with a rich fruity aroma perfectly complements baked goods, pancakes, and toast. The delicate taste of apples balanced with the sweetness of sugar unfolds in every spoonful, while a slight tartness makes it even more exquisite. The jam not only preserves the natural benefits of the fruits but also serves as an excellent base for fillings in pies and rolls. Slow cooking and straining through a sieve give it a silky texture, turning it into a true delicacy for family tea gatherings.
1
You can use apples left over from making apple jam-jelly to make fruit preserves.
- Apple: 1 kg
2
Pass the boiled apples through a sieve.
- Apple: 1 kg
3
Place the obtained puree in a pot, add 3/4 cup of sugar for each cup of puree, and cook over low heat, stirring frequently.
- Sugar: 400 g
- Apple: 1 kg
