Jam from apples "Yantarnoye": recipes
Of all fruits, apples are perhaps the mostpopular and most frequently used vitamin product throughout the year. Very delicious are obtained from them and various billets: jams, juices, compotes, jam. Also, the fruits are dried, marinated, baked. In this article you will find useful tips on how to make jam from apples in many ways. All sorts of interpretations of this simplest recipe are many - from thick jam to a transparent mixture with thin slices. A special place among them is jam from apples "Yantarnoye". Below is a description of the preparation of a wonderful dessert.
A quick way to make jam from apples "Amber"
Fruits are best to take dense varieties, with juicy,but not too soft pulp. Wash them and cut them into thin slices, removing the core. It can be peeled off if it is too hard. Then pour them into a container with acidified cold water (add 1 tsp of "lemon juice" to 2 liters). This is done so that the apples do not darken, becoming brownish from being in the air without skin.
Then cook in a quick way jam from apples. "5-minute" - the most common and uniform recipe for the thermal treatment of any fruit and berries, which does not need to boil for too long. For this, take sugar in the same volume as whole fruits before slicing. Then fill it with water at the rate of 1 full glass per 1 kg of loose component. Liquid bring to a boil and cook for 1-2 minutes to completely dissolve small particles. Remove the apples from the lemon solution, let it drain on the colander. Put the slices in hot syrup and put them on the fire. Cautiously stirring, cook a lot of 5-7 minutes and immediately pour over the jars. Prepare the glass containers very carefully. They need to be sterilized over boiling water or processed by placing in the oven or microwave for heating. It is advisable to pour the jam over hot jars and cover with reliable iron lids. Then turn the workpieces upside down and wrap them around.
A way how to make jam from apples "Yantarnoe" in several receptions
Prepare the fruit by cutting it into smallpieces, without peeling. Then pour about 750-800 g of sweet "sand" (depending on the taste characteristics of the fruit) on sugar per kilogram of apples. Cover the mixture with a lid and leave to stand for 10-12 hours. Usually training is conducted in the evening, and already in the morning they begin to prepare jam from apples "Yantarnoye". Through the allotted time, the plates are allowed a lot of juice. Put a container with a sweet mass on the fire and cook for 5-10 minutes. Immediately, put the dishes off the stove, allowing the mixture to cool down until evening. Repeat the boiling of the jam 2-3 times more with time intervals of 10-12 hours. In the last run, allow the mixture to pour until the color changes to light brown - amber. Jam, cooked in this way, gets a little thicker than in the previous recipe, but the reliability of its storage is higher. Spread the hot mass in jars and roll them. After cooling, the treat should be stored in a cool place until the next apple season begins.