Five-minute apple jam for the winter
August and September are the time to preserve apples and prepare various apple dishes. Some prefer to store them fresh, others dry them, and still others make jams and compotes. But sometimes you just don't want to spend too much time making apple jam, especially when you have other fruits, berries, and vegetables on the horizon. There's a solution: five-minute jam. Simple, quick, and most importantly, delicious.
Five-Minute Apple Jam
To ensure delicious jam, you need to choose and prepare the apples correctly. It's best to use a variety of apples, with preference given to those with a sweet and sour flavor. Sweet and sour apples will produce a balanced flavor after adding sugar—not too sweet, but not too sour.
Ingredients
- 1 kg apples
- 200 G granulated sugar
Instructions
- First, you need to select suitable fruit. Avoid fruit with defects, dents, or signs of damage.
- The apples are washed under running water, dried with a soft cotton cloth, and then the peel, core and seeds are removed.
- For five-minute jam, it's best to use jars no larger than 0.5 liters. They should be pre-washed with baking soda, sterilized, and the lids scalded with boiling water after washing.
- Fruits should be cut into small cubes.
- Using a measuring cup or weight, measure out the required amount of sugar.
- Place the sliced apples in a wide, heavy-bottomed saucepan. Sprinkle the top with sugar. Let the apples sit for an hour, stirring occasionally to ensure the sugar coats the apple pieces evenly.
- Place the saucepan over low heat and bring the contents to a boil. Once the mixture boils, remove the jam.
- Place the apple jam in pre-sterilized jars with airtight lids. Seal the jars with lids and let the jam cool at room temperature.
- Once the jam has cooled, it can be put into the refrigerator or pantry for storage.
Note
Don't underestimate five-minute apple jam. While it doesn't require a lot of ingredients, components, or effort, its flavor is in no way inferior to traditional apple jams, and if prepared correctly, it can be stored for up to a year.
