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Apple cake made from pomace

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3746
Kitchen Russian
Calorie content 445 kcal
Portions 1.5 l.
Cooking time 15 minutes.
Proteins * 0.6 g
Fats * 0.4 gr.
Carbohydrates* 110.4 g
* per 100 gr. product
Apple cake made from pomace
Content

During the period of harvesting juice from apples, a large amount of cake remains. Throwing away this valuable residue is not worth it, because you can make an excellent thick jam. It is rich in fiber and has a chic dense texture, ideal for filling in pies, buns, puffs. This filling will not spread during baking and will be juicy.

Ingredients

Cooking process

step 1 out of 5
It is worth making a reservation right away that the stalks, a large number of seeds and hard seed pods should not get into the cake - all this will negatively affect the quality of the finished jam. When harvesting juice, the aforementioned waste is cut off and discarded in advance. Place the prepared cake in a saucepan or a wide refractory bowl.
step 2 out of 5
Pour in the indicated amount of water and place the container on the stove. With stirring, bring the mixture to a boil. Cook for a couple of minutes to soften the cake slightly.
step 3 out of 5
Pour sugar into the softened cake, mix and continue to cook the jam for another five to ten minutes at medium temperature with constant stirring. The jam burns easily, so you need to mix it continuously.
step 4 out of 5
We put the finished hot jam in pre-sterilized dry jars and close with dry sterile lids. We wrap the jars of jam in a blanket and let them cool slowly. We put the cooled cans in a cool and dark storage place.
step 5 out of 5
The finished jam has a thick, "marmalade" consistency. It is suitable not only for fillings in baked goods, but also as a sweet addition, for example, to cereals or pancakes.

Bon Appetit!

 

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