Before it is ready Apple butter from Natasha Luchko (big thanks to her for the recipe), so at first I thought that the difference will not be special because the cooking process at first glance the same. But it turns out that it is the use of cleaning as time does jam jam and no - jam. This year was the first time I engaged in the blanks, so much for me was new:) Apples wash, cook sugar and citric acid.

Apples peel and core. For this I use a carrot peeler and a toilet. Maybe for someone this is not new, but this year I first used this tool. And say that this greatly speeds up the process. For example, for 3 kg of peeled apples takes no more than half an hour.

Once or twice and ready;)

Place the apples in a saucepan with a thick bottom or cauldron, pour 1/2 Cup of water and put on fire. Bring to a boil, reduce the heat and cook for about 15-20 minutes, stirring from time to time, until soft apples.

That's about in this condition.

Let cool a bit and Porirua immersion blender, or using a food processor, until smooth.

Add sugar and citric acid and mix.

Again to put weight on a small fire and boiled until tender stirring occasionally (about 20 minutes). Be careful, the lot is very heavily sprayed. At the same time I put in to sterilized jars.

Put hot jam into dry sterilized jars, immediately close and turn upside down. Of this amount of apples makes about 3 jars 0.7. I used slightly more apples, so the jam turned out a bit more. In General, this recipe was for a slow cooker, but I cooked in a normal pot:) "Throw all the peeled apples into the slow cooker, put on the mode of quenching by adding a little water for 20 minutes. Then in a blender, chop everything in the bowl well, add sugar to taste and citric acid. Stir and saute for 20 minutes. Roll." Enjoy your tea;)