Apple jam is easy

The advantage of apples was not written only by the most lazy author of medicine. But one does not need to agitate, the benefits of them and the nationwide love of apples are axioms that need not be proved. As soon as the first apples of the old summer variety appear on the market, popular in the suburban areas, the apple season begins in the kitchens. It's hard to say when it ends. Dishes and billets from these fruits are used in the home menu all year round.

Of course, for the winter, families try to stock up on fresh fruits if they have their own garden and storage space. But the billets from fragrant fruits are also delicious and useful. Traditional winter supplies are drying and jam from apples. Modern electric dryers reliably replace solar heat and work around the clock, making the process of drying fruits completely effortless.

It's another matter - jam from apples. This product should be given time, without leaving the cooking process without attention. Apples when cooking with sugar have the property of sticking to the bottom of the pan and burning. But the time spent is more than worth the taste of the prepared dish.

Prepared jam from apples of any degree of ripeness, even from fallen fruit. Fruits should be thoroughly washed and cleaned. Then they should be cut. Slices should not be too small, they should not be rubbed on the grater - in jam, unlike jam, there should be small pieces of fruit.

Sugar in jam from apples is put on taste, proceeding from own preferences. The standard proportion of sugar per kilogram of fruit is 300-400 grams. Apples have a gelling effect, due to the pectin entering into them, and do not need a thick syrup. Sour grades of apples for cooking jam are not used.

Many housewives are wondering how to make jam from apples, so that it does not lose a bright color. The secret is simple - use lemon juice. As soon as the fruits are cut, we put them in a pan with a thick bottom or in a basin for cooking jam. We fall asleep sugar, we add juice from one lemon and half a cup of water. All calculations are given per kilogram of prepared raw materials.

Bring the jam to a boil on a low heat, so that the apple slices are allowed to juice, and the sugar is dissolved. Once the whole mass starts bubbling with bubbles, for a few minutes you can add a fire. Follow, stirring, for the degree of thickening. Beginner to thicken jam should be cooked on a small fire, hot packaged in sterile jars and cork. It is better to use small-sized cans with twisting reusable caps.

Apple jam is easy to diversify by adding other products. It is known that apples are well combined with cinnamon, nuts. Fans of exotic taste can use as an additive root of ginger. Cinnamon in jam should be laid at the very beginning of cooking in the form of a whole slice, almonds or walnuts are best ground into a fine powder. Nutrient filler is enough two teaspoons, add 5 minutes before the end of cooking.

Ginger to add to the jam rubbed on a fine grater and pawned immediately after the start of a uniform boiling. If you put 1 teaspoon of flavor additive, then in the finished jam will be a light shade of ginger. Increase the portion should be carefully so as not to muffle your own scent of apples. Tea with apple-ginger jam is good for drinking during the cold season and for colds.