You know, say bye, think of it, jam! how boring... And I say: you try it! It's not boring - the taste was odd, very interesting, I'm sure everyone will love it. The more that come sharpened hard times: the battlefield is expanding, at first I fought with zucchini, now starting with apples, the pumpkin approach (people, not restrain myself and say how in Ukrainian pumpkin is called - well, I love this "smachno" MOV! called the TAVERN! how are you?)... I really, arm: Vaughn bought a BARREL - a real one! will apples for the first time in my life! - watering. Straw bought... (you worried about me, huh?) Okay - let's leave this topic and return to the jam. I would so "prosaic" recipe to you and not navernulis, if he has not found universal approval in wide circles of the German population. And it was so: last summer I worked in the library of our land (Baden-Wurtemberg is called earth, not a library) in the press Department, the people there were very nice, peace... the break we all herd Yes and over Breakfast, these breakfasts bought chipped grub - and I became their spoil, their jams (Germans love a muffin with jam with coffee or tea, by the way, tea is less... coffee I love to drink), and they were so shocked by the taste of homemade jam that blew salivating and recipes copied. Especially this Apple, the soul fell. Well, in General Russian cuisine became interested in, head of the Department of language taught, Peter went... And steel in the Russian shop to go for dumplings. Of course, not without that nonsense I was taught (good and naive people got as children!) - once said (in jest, people! I swear!), that, they say, pelmeni without vodka only the dog is eating. Believe, bought vodka, vodka ravioli ate and had a long discussion (without me!), why has dumplings have vodka... I goodbye to each little Shkalikov gave high eat dumplings!

We'll do the jam. As already mentioned, there are all sorts of very beautiful foreign varieties will not do, the language should be (I don't know why, perhaps because of patriotism and my "shovels!). Best - sweet-and-sour or sour, not starchy... apples (of course) wash and dry it. Cut into 4 pieces and remove all the bad places and serdtsevinka, and cut into pieces with peel thin slices. And immediately cut in the bowl where we cook. Layer sliced and sprinkled with sugar, so slightly covered... How many apples and sugar... ever weighed, did everything according to the people, "how much, how many enter, how many will come," etc. And so repeat until the apples will not end or your patience or dishes are filled... the Top layer of sugar. Cover and leave for a day.

The next day, the apples are thrown back on a colander, pour the syrup in a bowl and boil a few minutes in boiling syrup put apples and immediately remove from heat. And so repeated a couple of times a day is drained, boil, fall asleep... the process is similar to that described above. As soon as you notice that the syrup has started to thicken, bring apples to boil in the syrup but do not boil, just leave on the hot burner.

In the end, once you get tired of it - then the final leap again atteriwem syrup, ovarium until thick (don't leave it, so as not burnt), by this time he had taken a noble color, flavor and texture of the caramel syrup, the apples you have the whole, but transparent!!! "LIQUID"!

In the boiling syrup, add to taste lemon juice (a must!) and - choice - cinnamon, vanilla, citrus grated rind... See for yourself. I chose cinnamon and vanilla. Put the apples and give 1 (one!) once a good boil. This is possible and to finish... But I have added 100 g of white chocolate.

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Hot pour into a clean jar - up "the booty" make it stand up... Done! Left labels stick and have a taste. In the sample I have apples left, one syrup - a fairy tale! it's a poem! M-m-m...

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