Transparent apple and dogwood jam
20 servings
60 minutes
Thanks to pectin, apple jam really does look transparent, like melted butter, but, of course, it contains a minimal amount of sugar and not a gram of fat. It is prepared by boiling apple slices with dogwood berries for a long time ( at least three times), which are also now in their prime. The dogwood hardens in the depths of the jam into neat red beads. The hardest part of the recipe is to remove the seeds from the dogwood. But the reward will be a healthy sweetness and a vitamin C ammunition contained in the jar.
1
Cut the apples in half, remove the core with seeds, and slice them.
- Apple: 2 kg
2
Cut the cornel in half and remove the stones.
- Cornelian cherry (dogwood): 700 g
3
Cut the orange into half-moons and the lemon into rings.
- Oranges: 1 piece
- Lemon: 1 piece
4
Grate the ginger on a fine grater.
- Ginger: 70 g
5
Mix apples, orange, and cornelian cherry and sprinkle with sugar. Leave for a couple of hours until the sugar dissolves.
- Apple: 2 kg
- Oranges: 1 piece
- Cornelian cherry (dogwood): 700 g
- Sugar: 2 kg
6
Put on the fire, bring to a boil, cook for 7 minutes. Then remove from heat and let cool and steep for 12 hours.
- Apple: 2 kg
- Oranges: 1 piece
- Cornelian cherry (dogwood): 700 g
- Sugar: 2 kg
7
Cook the jam in two stages in the same way: bring to a boil, cook for 7 minutes, let cool and infuse.
- Apple: 2 kg
- Oranges: 1 piece
- Cornelian cherry (dogwood): 700 g
- Sugar: 2 kg
8
When the jam cools for the third time, distribute it into sterilized jars and seal tightly with lids.
