- apples - 1 Kilogram
- sugar - 1 Kilogram
- water - 1 glass
- citric acid - 3 grams
Delicious jam is obtained from apples of the following varieties: Zorka, Dessert Wine, Long, Ribeta Lisasenko, Nord, Kamyshlovsky Yellow, Repinka Altaiskaya, Amber, Oktyabrskoe, Gorno-Altai, Altai Dove, Cinnamon, Dessert, Petrova, Anis, Antonovka, Pepin saffron, Renet Champagne , Renet Simirenko, Renet Ordean, Calvil Snow, Parmen winter golden, and also from the fruits of the wild apple trees. Preparation: Peel the apples from the skin (you can not peel the skin), remove the seeds and cut into slices. Pour salted or acidified water. If the apples have dense flesh, it is necessary to blanch them. Boil a syrup of water and sugar in a basin. In the boiling syrup lay out the slices of apples, shake and let stand for 5-6 hours. So cook the jam in three batches until ready. If individual slices of apples are not cooked, they should be cooked in syrup. If the finished jam turned out to be very sweet, add citric acid at the end of cooking.
Servings: 5-7