Apple confiture

1. If you do not want to consume too much sugar, choose apples yellow or red Ingredients: Instructions

1. If you do not want to consume too much sugar, choose apples yellow or red, sweet varieties. 2. Apples need to be sorted, washed and peeled for better juice yield. 3. Peeled fruit should be cut into pieces, removing the core, place the fruit mass in a large saucepan with a thick bottom. The bottom of the dishes should be covered with water for 2-3 cm. Now apples must be boiled until completely soft. Pour soft fruit mass through a sieve and for confiture take 6 glasses of juice obtained. Some use the resulting mashed potatoes to make confiture, producing a thicker product like jam. 5. A quarter of a glass of sugar mixed with pectin, enter this mixture into the resulting apple juice and bring to a boil over high heat. Reduce heat and cook for 5-10 minutes, stirring frequently. 6. Add the remaining sugar to the mass, mix and bring to a boil again. Boil on high heat for at least a minute. Confiture is ready when it becomes the color of dark honey and not shaken off the spoon. 7. Pour out the prepared confiture over sterile cans and send for storage.

Servings: 10-12