Secret Apple jam
359 120 минут -
For two years I want to post this recipe. And all the time not satisfied with the final photo. But in honor of the last day of the contest "cooking" finally decided to upload as is. As always, I will reveal all the details, so that you will not get a brown goo, which can be found in stores, and as thick as marmalade, and amber colored jam. Visit, not regret!
Ingredients for Secret Apple jam
Step by step instruction of cooking Secret Apple jam
Start with a selection of apples. To jam was not liquid, it is necessary to choose the apples sour varieties. Well, for example, "Simirenko". Suitable wildings or unripe apples. In apples there is a substance such as pectin and acidic varieties. It is the pectin works as a thickener. Moreover, the pectin works as a thickener if it is boiled together with sugar and acid. And in sour apples more acid.
The apples are picked, wash and peel.
Remove seeds and cut into pieces.
On the bottom of the pan pour a glass of water. It is necessary that the apples are not burnt.
Then pour the apples, leaving a "tail" from the pouch with the skin.
The sugar at this stage do not add. Otherwise it will burn. Now we just need to cook the apples.
Bring the water to a boil and on medium heat cook for 15-20 minutes. Check the readiness of the apples with a wooden skewer. The apples should be soft.
Take out the pouch with the skin and it is well wrung out in apples.
Throws apples on a sieve, draining the excess fluid.
Apples to wipe through a sieve. The jam should have a homogenous structure. Even blender can leave the pieces. A sieve ensures a homogeneous delicate texture.
Now add the sugar. We had 2 kg of apples. After cleaning, there are about 1.5 kg.
The perfect combination of sugar and apples to make jam, on the one hand, has not strayed from the lack of sugar, on the other hand, was not cloying – 60% of the number of apples, so I take 900 g. sugar mix Well.
Now that the jam was not brown, it need to add lemon juice. A number – 3 tbsp Added and also mixed.
Now another secret, how to make a cooking Apple butter faster. It is usually boiled two times, which takes three hours. But if not boil down, and bake in the oven, enough for one hour. Jam pan will be more thinly than in the pan, so it cooked faster.
The oven should be preheated to 200 degrees. Pour our future jam on the tray, put it in the oven and reduce the temperature to 150*C.
Preheating is needed in order to jam quickly warmed up and then start to bake.
Pour in sterilized jars.
And another important point. If we now close the jar, then as it cools down the cap will form condensation which will drip into the jam and it can form mold. To avoid this, before closing the jars, fill with jam sugar. Then the condensate will drip on the sugar and just forms on the surface of, a, sugar film.
When the jam has cooled completely and you will open the jar, it generally acquires the consistency of marmalade.
You can eat with tea, and can be used for baking.
Stored up to three years.
Prepare and enjoy!