The apples for this jam must take neperestavaya, but better a little immature-they better heliroute.

Sugar and water boil syrup. But, in the meantime, prepare the apples. Wash, peel and grate them on a coarse vegetable grater. If the skin of the apples is coarse, then cleaned, and if not, then the three so.

The syrup, meanwhile, is boiling. Drop it in the grated apples. It turns out that such case-kneading. Put on medium heat and cook for about an hour, stirring from time to time. In the original recipe said to cook for about 30 minutes at one time (or 5 minutes one day and about 15 min the next day). Maybe someone wants to try that. I always get the hour. Maybe it depends on the juiciness and ripeness of the apples.

As the jam is ready, you'll know-it will be thick, almost dry. This number of products is slightly more than a litre of jam. I usually close my 700 gr. Bank, and the rest eat. In the process of cooking, add to taste lemon zest, cinnamon, etc. Who he loves.