Five-minute apple jam

Name: Five-minute apple jam
Total time: 12 h
Yield: 10
Ingredients: 500 g Apples; 750 g Sugar; 0.5 tablespoon Vanilla sugar

Incredibly beautiful, with a stunning aroma! Five-minute apple jam turns out to be sweet and sour, with a slight bias towards sweetness, although a lot depends on the apples themselves. With this jam your tea party will be especially cozy and warm. Try it!

123

3998

Isla Rodriguez

Recipe author

Calories

326kcal

Protein

0g

Fat

0g

Carbs

81g

*Nutrition per serving

Ingredients

Servings: 10

Apples

500g

Sugar

750g

Vanilla sugar

0.5tablespoon

Step-by-step preparation

Cooking time: 12 hr

STEP 1
How to cook apple jam in slices for five minutes? Prepare the necessary ingredients. It is better to take sweet and sour varieties of apples. Wash the apples under running water. Don't try to remove the seeds by cutting apples in half. Simply trim the flesh from four sides without touching the seed pod. Yes, this way more pulp will go to waste, but it will take much less time to prepare the apples! This is especially true when there is a large volume of workpieces.
STEP 2
Apples are traditionally cut into either large cubes or thin slices. It seems to me that in the second case, the jam looks more advantageous.
STEP 3
Weigh the already peeled and chopped apples. This is necessary in order to accurately follow the recipe.
STEP 4
So, the proportion of apples to sugar in this recipe is 1:1.5. I got 500 g of apples, which means I need 1.5 times more sugar - about 750 g.
STEP 5
Mix the apples with sugar very carefully, being careful not to damage the integrity of the apple slices. Cover the bowl and refrigerate overnight. During this time, the apples will give a lot of juice.
STEP 6
Pour the apples and juice into a suitable sized saucepan. I have a stainless steel ladle. An article about saucepans will help you choose the ideal pan, the link is at the end of the recipe. Bring the jam to a boil over low heat, stirring occasionally to prevent the apples from sticking to the bottom. After boiling, cook the jam for about five minutes. Then remove the pan from the heat and cool completely to room temperature.
STEP 7
After cooling, add vanilla sugar to the jam and bring to a boil again over low heat. The cooking time after boiling is also five minutes. Vanillin sugar can be replaced with vanillin. Read how to do this correctly in a separate article at the link after the recipe.
STEP 8
Then, while still hot, put the jam into clean jars, cool and store in the refrigerator. I haven’t tried storing this jam for more than two or three weeks. There is preservation for long-term storage. Bon appetit!