Amber Apple Jam with Slices

1. 1 Apples≈ $3.50 / kg 450 g
2. 2 Sugarパック 1 kg ≈ $1.60 400 g
3. 3 Citric acid 1 g

グレーのアイテムは、塩、スパイス、および瓶1個あたり30g未満のものです。これらは通常家にあるものなので、瓶の価格には含まれません。砂糖、酢、30g以上の油は価格に含まれます。

作り方

1. Wash the apples¹, peel and core them, and cut into slices about 5 mm thick. To prevent browning, keep them in water with 1 g citric acid.

2. Make the syrup: bring 400 g sugar² and 150 ml water to a boil and simmer for 5 minutes.

3. Drain the slices in a colander, lower them into the boiling syrup, bring to a boil, and cook for 7 minutes. Leave to cool for 6–8 hours.

4. For the second boil, bring to a boil and cook for 7 minutes, then cool for 6–8 hours.

5. For the third boil, cook for 10 minutes until the slices are translucent. Check for doneness: a drop of syrup on a cold saucer holds its shape and does not spread.

6. Sterilize a 0.5 l jar and lid: steam the jar or heat it in the oven at 120 °C for 15 minutes, and boil the lid for 5 minutes. Ladle the hot jam into the sterile 0.5 l jar up to the shoulders and seal at once. Turn the jar upside down, wrap it up, and leave to cool for 24 hours.

7. Store in a cool, dark place for up to 12 months; keep an opened jar in the refrigerator for up to 1 month.