Preparing apple jam with lemon does not take much time, and the end result is a delicious, aromatic dessert. It can be used for toast, pouring over pancakes, pancakes, and greasing cakes. Another advantage of this delicacy is its low cost. Inexpensive, widely available products make an amazingly tasty delicacy. It is not only tasty, but also healthy, since apples and lemon contain many valuable substances that are preserved after heat treatment.
Features of preparing apple jam with lemon for the winter
To get dessert, it is recommended to use the following tips:
- lemon provides the jam with a light amber color, the amount of lemon depends on the family’s preferences;
- If desired, you can add orange, lime or spices to the preparation: cinnamon, cardamom, cloves.
- the thickness of the apple mass depends on the duration of heat treatment;
- The amount of sugar varies depending on the sweetness of the apples and the family’s preferences;
- if you use brown sugar, the jam will take on a dark shade, but it will have a caramel note;
- Proponents of proper nutrition (PN) can replace sugar with Jerusalem artichoke syrup or maple syrup.
Products for the recipe
The set of products is quite simple. This is an all-season jam; it can be cooked in winter, since both apples and lemon are available.
Necessary:
- apples – 1 kilogram;
- lemon;
- water – 60 milliliters;
- sugar – 550 grams.
How to select and prepare ingredients
Apples are used in different varieties. The fruits must be ripe. The use of crushed fruits is allowed. The main thing is that they are not spoiled or show signs of rot.
It is recommended to use lemon with thin skin.
Thick peel will add some bitterness to the dish. If the peel is ribbed, it must be rubbed with a brush.
Preparing containers
For cooking, it is preferable to use a thick-bottomed container or basin. Jam sticks in enamel dishes; it is better not to use it. It is recommended to give preference to stainless steel.
It is recommended to use storage containers up to 1 liter in volume. It must be clean, sterilized and dry. For sterilization, you can use any convenient method:
- boil in water: place the jars in warm water and boil for 2-3 minutes after the liquid boils;
- fry in the oven: put the jars in the oven, heat to 120-130 O, stand for 2-3 minutes;
- hold over the steam: there are special attachments for pots for this, or you can simply hold over the neck of a boiling kettle for 2-3 minutes;
- microwave for 2-3 minutes at full power.
Cooking process
To prepare you need:
- Wash the apples, remove the core and bad parts (if any).
- Trim off the peel and cut into 2x2 cubes. If the presence of peel in the jam does not bother you, you can leave it.
- Prepare syrup from sugar and water, put apple pieces in it and boil.
- Grate the lemon zest and squeeze out the juice. Add to apples. Cook for 10 minutes.
- Grind using a blender or masher. If desired, add 7-10 grams of cinnamon, it will give the jam a fabulous oriental taste.
- Boil for another 10 minutes. It is necessary to stir frequently so that the mass does not burn, otherwise the jam will acquire a specific taste and dark color. It is worth noting that when boiling it will gurgle and splash strongly - it is advisable that the pan have high walls.
- Place in prepared container. Close tightly.
Methods for storing jam
Store the jam in a dark place for one year in a dark place; storage in the cold is allowed for up to 2 years. Store an open jar for 7-10 days.
