Apple jam recipe

Ingredients;

Granny smith apples weighing 1 kilogramme (2.2 pounds)

1 cup for low-sugar or 112 cups of sugar

Lemon juice, 2 tablespoons; add more as desired

Add your preferred spices along with the sugar.

14 teaspoon cinnamon powder or 2 inches of cinnamon

Grated ginger, to taste, or half a tablespoon

Instructions

Setting up Apple;

Put water and lemon juice in a saucepan with a broad base and thick bottom. Each green apple should be peeled, cored, and cut into slices. As you continue to add the slices to the pot, mix it and cover the slices with lemony water to prevent browning.

For the cold plate test, put two plates in the freezer.

getting jam

Mix in the sugar and the cinnamon. Cook the jam, covered, over medium-low heat for 15 minutes, or until it is soft and transparent.

The apple can be slightly mashed for a pulpy jam or blended for a smooth texture. To prevent sugar from caramelising, stir often.

when the apple jam on the spoon becomes shiny and sheets off. It's prepared.

As you can taste the jam at this point, you can alter the sugar or spices.

Test of Jam Setting

Put a sizable drop of hot jam on a freezer plate that is already cold, then wait 30 seconds for it to cool. The drop won't spread and will maintain its shape. No water should be separating at the surface.

Dispense hot jam into sterile, dry jars. Turn the jars upside-down after sealing the lids. After 12 hours at room temperature, put it in the refrigerator or freezer.

Jars can be turned upside down to form a vacuum seal.

Notes

Sugar: 1.5 cups of sugar make a set-well, moderately sweet, low-sugar green apple jam. If in doubt, always start with less sugar and taste the jam spread on bread.Spices: You might also include nutmeg, cardamom, or cloves.