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Apple jam with pectin

0
1990
Kitchen Russian
Calorie content 400.7 kcal
Portions 1.5 l.
Cooking time 30 minutes.
Proteins * 1.4 gr.
Fats * 1.4 gr.
Carbohydrates* 96.5 g
* per 100 gr. product
Apple jam with pectin
Content

In order for the jam to be thick, it usually needs to be boiled for a long time. And you should put more sugar. Not everyone likes this option, as it contains more calories and fewer vitamins. However, if you add pectin to the jam, then the cooking time and sugar content can be significantly reduced, and the consistency will not suffer from this. All proportions and details are set out in this recipe.

Ingredients

Cooking process

step 1 out of 6
Rinse and dry apples for making jam. Cut the apples into pieces and cut the seed pods with a thin knife. No peeling is required. Cut apples peeled from seeds into small pieces and put them in a bowl for making jam. Fill the apples with granulated sugar and mix.
step 2 out of 6
We put the dishes on the stove and bring the contents to a boil. Do not forget to stir often so that the sugar does not burn. Cook the jam at a boil of medium intensity for ten minutes.
step 3 out of 6
After the specified time has elapsed, pour the pectin into the jam and mix thoroughly. We continue cooking for another five to ten minutes.
step 4 out of 6
Jars and lids for storing jam should be thoroughly rinsed, sterilized and allowed to dry.
step 5 out of 6
We spread the jam in prepared jars, close the lids and let cool completely. We remove the cooled jam in a cool and dark storage place.
step 6 out of 6
After several days, the jam noticeably thickens and acquires a dense, elastic consistency.

Bon Appetit!

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