Amber Apple Jam with Slices

1. 1 Apples≈ $3.50 por kg 450 g
2. 2 Sugarpacote 1 kg ≈ $1.60 400 g
3. 3 Citric acid 1 g

Itens em cinza são sal, temperos e tudo o que for menos de 30 g por pote: geralmente você já tem isso em casa, então não está incluso no preço do pote. Açúcar, vinagre e óleo a partir de 30 g estão incluídos no cálculo.

Método

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.