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Apple jam with baking soda wedges

0
755
Kitchen Russian
Calorie content 289.9 kcal
Portions 2.7 l.
Cooking time 36 h.
Proteins * 0.5 gr.
Fats * 0.5 gr.
Carbohydrates* 71.4 gr.
* per 100 gr. product
Apple jam with baking soda wedges
Content

For the preparation of amber jam, we need fruits of suitable quality: it is better to use apples that are not overripe - this will allow us to maintain a sufficiently dense texture of the slices. You can use any varieties of summer fruit, it all depends on your preferences and taste.

Ingredients

Cooking process

step 1 out of 7
Rinse the apples thoroughly, cut them in half and get rid of the core with seeds. Cut the peeled fruits into slices of optimal thickness - 3 millimeters. If you cut it too thin, you will get porridge when cooking, too thick, it will not come out amber.
step 2 out of 7
We prepare a soda solution in a container of a suitable size: dissolve four teaspoons of soda in two liters of water and pour chopped apples with it. Soda contributes to better preservation of the shape of the slices. Leave to infuse for 3-4 hours.
step 3 out of 7
Next, we drain the solution and very carefully rinse the fruit under running water, trying to rinse each piece.
step 4 out of 7
Put the washed apples with sugar, put in a warm place and leave for 6-8 hours. During this time, the apples will give up all their juice, how quickly this happens depends on the variety, the thickness of the slices and the temperature in the room.
step 5 out of 7
We send the fruits in their own juice to the stove, the fire is maximum. It is not worth stirring the mass - there is a high probability of breaking all the slices and, at the exit, get not amber jam, but jam. It is recommended to periodically shake the dishes from side to side, or use a wooden spoon, but this must be done very carefully. Boil for exactly five minutes and remove from heat.
step 6 out of 7
We leave everything to infuse and cool for at least 10-12 hours. During this time, the apples are saturated with sugar syrup as much as possible. Then we repeat the boiling process 3-4 more times, each time letting it cool completely.
step 7 out of 7
Pour the finished boiling jam into sterilized jars, roll up and put on the lids, cover the top with a towel or blanket. After complete cooling, we put it for storage in a cellar or closet. Bon Appetit!

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