- 1kg apples;
- 1kg sugar;
- 150g cranberries;
- 2 lemons or a few kumquats;
- vanillin or cinnamon.
Rinse Apples in water, cut in half, peel, rigid core and seeds. Cut cubes with a side of about 1-1,5 cm. Put the fruit on a sheet greased with very little cooking oil so the apples don’t stick, and bake for 7-10 minutes in an oven preheated to 180 degrees. Make sure the cubes are not withered, if necessary, get them earlier.
Get into making syrup. Take water and sugar in a 2:1 ratio. Mix them in a saucepan and cook over a medium heat, but do not boil. The sugar should dissolve completely and the water evaporate a bit. The finished syrup keeps the shape of the drop well on the plate rather than spread over it. If the syrup turns out to be too liquid, put more sugars into it.
Wash the cranberries. Rub the zest of lemon or kumquat on a fine grater. Fold the apple pieces into the syrup along with the berries and zest. Cook the jam for at least an hour, the apple pieces as a result should become almost transparent. Stir it all the time. At the end of the cooking, you can pour a little vanillin or ground cinnamon.
Additionally, for saturation of flavor, apple puree can be added to the dessert when cooking. To do this, peel 1-2 apples, rub on a grater and add to the syrup 30 minutes before cooking is finished. In this case, you will get something average between a povidle and a jam.
Prepare the packaging for the jam. Jars and lids proterilize in boiling water for a few minutes. Then discuss them. Slightly cooled jam pour over the banks and roll it with metal lids using a special machine. Leave to cool to room temperature. and then remove to a cool place for storage, such as a cellar or a closet. Open jam is desirable to store in the fridge.
If your dessert is candied during the storage process, heat it on the tile before serving on the table. High temperature will dissolve sugar.