Description

Jam
Strictly in the framework of the "fight crop" had to shred the apples Growing in my garden Apple tree, got "in the inheritance" together with the garden... Sort trudnootdelemy and denoted generally as "Spanish"... Apple is phenomenal - every year an incredible number of tied fruits, of course, a big part of flaking... and that Matures huge fruits, incredible large and flavorful... But! but not winter apples! - must be immediately and ran to eat the apples. Well, we have all sorts of methods - and juice, and pies... and drenched apples - there's generally a story and a barrel to get! and hay it! and is a must have! - overcome everything... turned out Good... But new challenges - the frosts hit during a time of global warming, and the cold of an unprecedented, such that in the basement all the frozen - had an urgent way to eat these apples... ate - so much so that this year already and don't want to! - Jam? Cooked (with white chocolate)... but do not like to repeat!

Ingredients

  • Apple

  • Sugar

    1.5 kg

  • Citric acid

    0.25 tsp

  • Seasoning

  • Caramel

    250 g

Cooking

step-0
Apple...
step-1
This time this recipe... Apples, of course, well washed and cut, remove the core. The peel is not removed.
step-2
Cut into wedges.
step-3
The Apple slices I put in the pan, peppered with sugar. Left for the night.
step-4
After the apples much let the juice, I added seasonings
step-5
... and brought to a boil.
step-6
I love this lazy, slow, but long method of multiple cooking jam - the result is always great! So it is necessary to repeat 3-4 times - bring to the boil and leave overnight.
step-7
Then the apples here are such transparent...
step-8
... amber.
step-9
Apples drain in a colander.
step-10
Remove all the spices and the syrup boil down a little
step-11
Caramel...
step-12
Caramel (you can take candy "Cow"), I have my own (http://www.povareno k.ru/recipes/show/37 952/) cut into small pieces.
step-13
To the syrup add the apples, lemon acid, boil for a few minutes, add the caramel and stir until melted. Boil again.
step-14
Further, as we are accustomed to pour into prepared jars (clean, sterilized).
step-15
Close and turn upside down...
step-16
After 5 minutes, return to "starting position". Ready!
step-17
Ready to jam with exceptional taste and aroma.
step-18
Some will say: a lot of fuss... and for me it is better a little bit, but to get a great result than the average product. I'm so uninteresting...
step-19
It is very tasty!
step-20
And the caramel, if you cook my recipe, very flavorful and kept forever outside the usual environment of the products - that is to say without a refrigerator!
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