Homemade Apple Jam

Overview

The fresh and light yellow apple pulp has been candied and boiled, like a sparkling yellow gem. The delicious pulp dripping with honey is all collected in this jar of jam; the crisp and juicy red Fuji, a single aromatic and refreshing taste; careful and attentive just for this one bite, apple jam;

Tags

• dessert
• children
• breakfast
• jam
• summer recipes
• cold water
• red fuji apple pulp
• rock sugar
• lemon juice

Ingredients

Steps

1. 1 Ingredients preparation: 600g of red Fuji apple pulp, 2 lemons (35g of juice), 320g of rock sugar, 150g of cold water;

   

2. 2 Wash the lemon, cut it in half and squeeze the juice, take 35g;

   

3. 3 Wash and peel the apples, cut them in half and core them, cut them into large pieces and divide them into equal portions;

   

4. 4 Cut half of the apple into 0.5cm square dices, and cut the other half into fine pieces;

   

5. 5 Mix the apples, lemon juice and rock sugar in a glass basin and seal it with plastic wrap; put it in the refrigerator for 10 to 12 hours, taking it out and stirring every 3 to 4 hours;

   

6. 6 Prepare the jam glass bottle one day in advance, wash it and put it into the pot, add water to cover the bottle, and steam for 15 minutes;

   

7. 7 Take it out and turn it over, dry it and set aside;

   

8. 8 Take it out from the refrigerator and pour it into the pot (first add 150g of cold water to the pot)

   

9. 9 Heat over low heat and stir occasionally;

   

10. 10 After boiling, remove the astringent juice;

    

11. 11 Continue to heat and stir until the jam is reduced to only 1/2; turn off the heat once the jam becomes thick;

    

12. 12 Put the jam into the bottle, close the cap tightly and invert it while it is hot;

    

13. 13 Rinse the bottle after inverting it for 30 minutes, leave it at room temperature for 3 to 7 days, and then refrigerate it in the refrigerator.