Transparent jam made from Antonov apples
Transparent jam made from Antonov apples
Ingredients
- 1 kg Antonovka apples
- 900 G Sahara
Instructions
- First, thoroughly wash the apples under running water. Cut the clean apples into slices. Try to make them as thin as possible. The ideal thickness is about 1 centimeter. Don't peel the skin off. This will keep the slices intact and prevent them from falling apart.
- Place the sliced apples in a container, cover with sugar, and leave in a cool place overnight. The ideal temperature for jam is between 10 and 15 degrees Celsius and humidity around 75%. Remember that too-dry and warm air will crystallize the fruit.
- The next morning, bring the mixture to a boil and simmer for 4-6 minutes. After this, let the jam rest for another 8 hours. Then, repeat the five-minute simmering, and check for doneness. If a drop of syrup doesn't spread across the plate, the jam is ready. If it does, continue simmering until the syrup reaches the desired consistency.
- We place the prepared jam into heated jars, wrap them, set them upside down, and wait for it to cool. Wrapping is necessary to slow down the cooling process and prevent condensation.This approach will ensure the flavor and aroma remain intact. It's best to sterilize the jars first, thoroughly washing them with baking soda. This will kill any microorganisms and ensure the treats last as long as possible. Enjoy.
