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Apple jam with citric acid wedges

0
469
Kitchen Russian
Calorie content 289.9 kcal
Portions 5 l.
Cooking time 2 days
Proteins * 0.5 gr.
Fats * 0.5 gr.
Carbohydrates* 71.4 gr.
* per 100 gr. product
Apple jam with citric acid wedges
Content

Proven over many generations, the perfect recipe for amber jam, which retains the texture of freshly cut apple slices. You can repeat it at home, there is no difficulty in cooking.

Ingredients

Cooking process

step 1 out of 15
Pour three liters of room temperature water into a container of a suitable size and add 3 grams of citric acid to it. Stir until the acid is completely dissolved in water.
step 2 out of 15
Rinse and dry the apples thoroughly. Next, remove the skin, remove the core with seeds and cut into small slices.
step 3 out of 15
So that the fruits do not darken, we immerse them in water with citric acid. At this time, prepare the sugar syrup.
step 4 out of 15
Pour 200 ml into an enamel pot. pure water and 35-40 ml. lemon juice (preferably freshly squeezed).
step 5 out of 15
Pour one and a half kilograms of sugar into the same saucepan and put on a small fire, stirring constantly. We continue cooking until the sugar crystals are completely dissolved and thickened. It is very important to stir the syrup constantly to avoid burning.
step 6 out of 15
Drain the lemon water from the apples and put it in a container in which we will cook the amber jam.
step 7 out of 15
Pour hot sugar syrup on the wedges and cover with a lid or a towel, leave overnight. For 8-12 hours, the apples are completely saturated, due to which, in the future, they will acquire the color of amber.
step 8 out of 15
In the morning, we send the pan to the stove and bring it to a boil.
step 9 out of 15
Add 3 g to the boiling mass. citric acid and stir. After that, we continue cooking for no more than 7 minutes.
step 10 out of 15
After, remove the pan from heat and let the jam cool for 11-12 hours.
step 11 out of 15
After cooling completely, bring to a boil again and boil for 8-10 minutes.
step 12 out of 15
After the second boil, leave the apples to cool in the syrup for no more than 8-10 hours.
step 13 out of 15
We return to the stove for the third time and simmer for about 8-10 minutes over medium heat.
step 14 out of 15
We lay out the finished jam in pre-sterilized jars and roll it up.
step 15 out of 15
We put the filled jars on the lids and cover them with a warm blanket, protecting them from sunlight and letting them cool completely, reducing the likelihood of glass crackling and lids swelling.

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