How to cook apple jam
Proportions of apple jam Apples – 1 kilogram Sugar – 500-600 grams Water – a quarter cup Cloves – 3 inflorescences How to make apple jam Select ripe hard, slightly sour or sour apples for jam. Wash apples, remove seeds and stalks. Peel the apples from the skin, cut into thin slices and put in a saucepan. In a saucepan for jam, heat water, add sugar, stir and cook for 10 minutes after boiling with the addition of cloves. Put the apples in the syrup and cook the jam for 1 hour over moderate heat until the apples are completely softened. Pour hot jam into sterilized jars, twist, cool and put away for storage.
– For jam , ripe fruits are selected . In overripe or long-stored apples, there is little pectin (gelling agent) left – the jam will be liquid. – You can determine the readiness of apple jam by reducing the initial volume by 2 times. Readiness is also indicated by the fact that the jam keeps its shape and does not spread on the plate. – Apples for jam can be processed in different ways: cut into pieces, grate or chop with a blender. The peel from apples should not be removed: although the jam is more tender without it, it is more fragrant with the peel. Apple jam burns easily, so that this does not happen, you need to use a splitter for a gas stove and constantly stir the jam while cooking. – After cooking, there are practically no vitamins left in apple jam, but jam is rich in potassium, which is very good for the heart and urinary system. The main valuable ingredient of apple jam is pectin, this substance normalizes cholesterol levels and helps to remove harmful substances from the body. – Apple jam is a great topping for baking : it retains its consistency when the temperature rises, so it does not leak out of pies and muffins. – Caloric content of apple jam – 260 kcal / 100 grams.You can reduce the calorie content of apple jam by reducing the amount of sugar during cooking, but then the product should be stored in the refrigerator. – Store an open jar of apple jam in the refrigerator.