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Transparent apple jam


Ingredients for Making Transparent Apple Jam

  1. Apples (Antonovka, Chinese or cinnamon) 1 kilogram
  2. Sugar 1.2 kilograms
  3. Water 1-1.5 cups
  4. Citric acid 0.25 teaspoon
  • Main IngredientsApple, Sugar

Inventory:

Saucepan, wooden spoon, awl, plate, small load, fruit brush, glass jars with lids, ladle.

Making transparent apple jam:

Step 1: Prepare the apples.


Choose whole beautiful apples. Without chipped spots, without dark and loose to the touch spots, without wormholes. Only ripe, juicy fruits with a hollow peel.
Rinse the fruit thoroughly, using a special brush to remove dust and other adhering dirt. Finally, rinse the apples thoroughly with cool water. Dry with towels.
Now the important point: we leave the whole apples and do not even remove branches. And so that the fruits are thoroughly soaked inside with sugar syrup, below, where the apples have tails, pierce them with a thin awl, go through the middle and go right through and through. For convenience, first place each apple on a wooden board with a branch down, it is easier to keep it during the piercing.

Step 2: Cook the apples in syrup.


In a large, spacious pan, boil the right amount of water, adding sugar and citric acid to it. Stir well and boil over medium heat for a couple of minutes.
Then, gently lower the apples into boiling syrup. They should freely enter the pan and not interfere with each other. Bring the contents of the pan to a boil again, but over low heat. After that, boil the fruit in syrup for 7-10 minutes depending on their size.

Step 3: Insist apple jam.


After cooking, remove the pan with apples and syrup from the heat. Cover the pan with a large plate, the bottom of which will immerse fruits in sugar liquid in density, but will not crush them. Put a small weight on top of the plate and let the jam cool on 1 day. During this time, the apples should be thoroughly soaked.

Step 4: We prepare transparent apple jam.


After the whole apple jam has been infused for a day, it needs to be boiled again over low heat and boiled again 5-10 minutes.
Then we need to find out if the apples are ready. To do this, we get the largest of them and carefully cut it in half. If it is easy to cut, the fruit flesh is transparent, and in consistency and taste resembles apple marmalade, then the jam is ready. Otherwise, apples in syrup need to stand again, but this time enough 5-6 hours, boil again and check for readiness again. But usually everything is ready the first time, so re-cooking is not required.
Pour the finished apple jam into clean, sterilized glass jars, tightly close with screw caps and cool.

Step 5: Serve the clear apple jam.


I get transparent apple jam only on very special occasions. Of course, if it were my will, we would only eat it with the whole family, but since it is prepared only in small batches, and its taste is simply magical, therefore this jam is worth its weight in gold. And when I open the next jar, then everything is eaten clean, and the syrup, and the apples themselves, just like that, with tea, you can even without bread and cookies. Be sure to try it.
Enjoy your meal!

Recipe Tips:

- Make sure that in one batch only apples of about the same size appear together. Due to this, all fruits are evenly boiled and become similar in taste to marmalade.

- When you transfer apples from the pan to glass jars, be careful and careful not to damage the fruit. Try to keep apples appetizing.

- Store clear apple jam from whole apples in a cool place, in the refrigerator or in the cellar.